Celebrate National Curry Week with this South Indian recipe

Scotland’s first Indian seafood restaurant, Konkana, opened recently in Edinburgh’s Tollcross, up the road from the King’s Theatre. Head chef Anand Sehgal shares one of his favourite recipes, Malabar Machhi Molee - a speciality of South India (Kerala). Traditionally served with fluffy rice, it can also be made with chicken or lamb.


  • 2 (1/2 kilo each) white fish. At Konkana we tend to use pomfret but any firm fish will do.
  • 3 medium onions, finely chopped
  • 2 pieces fresh finger, finely grated
  • 5 green chillies, seeded and finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 fresh coconut, grated (or 2 cups of dessicated coconut)
  • 1/4 tsp turmeric powder
  • 4 medium tomatoes, blanched and chopped
  • 1 tsp vinegar
  • 1 tbsp lemon juice
  • 1 3 tbsps ghee or vegetable oil
  • 1/2 level tsps salt
  • 1 medium tomato, sliced thinly
  • 1 medium onion, sliced thinly


Clean, wash and cut the fish into fillets (do not remove the bones).

Grind the coconut with turmeric and cumin seeds. Extract the milk twice (add a little water the second time).

Heat the ghee or oil in a pan. Add the chopped onions, ginger and ground coconut. Fry for a minute or two.

Add the tomatoes and chillies and fry over a very low heat (do not allow any of the ingredients to brown). Cook for 5 minutes, stirring frequently.

Add the second extract of coconut milk and stir. When it reaches simmering point add the fish and cook gently uncovered for 10 minutes.

Add the thick coconut milk. Stir gently.

Add salt and vinegar, simmer over low heat for a few minutes and remove.

Add the thinly sliced onion and tomato. Sprinkle with lemon juice.


Picture: Malabar Molee, Konkana

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