Ikan moolie ( fish in coconut gravy )

8 shallots , chopped
3 large red chillies , chopped
1 ½ tablespoons oil
250 ml ( 1 cup ) thin coconut milk
½ teaspoon turmeric powder
1 stem lemongrass, thick bottom half only,bruised and sliced in 3-4 pieces
1 thin slices asam gelugor ( dried garcinia )
½ teaspoon salt
600 g ( 1 ¼ lbs ) white fish fillets
125 ml ( ½ cup ) coconut cream

Method :
Grind shallots and chillies to a paste in a spice grinder or mortar and pestle. Heat oil in a saucepan and add the paste. Stir-fry over low-medium heat, 4 minutes.
Slowly stir in the thin coconut milk and turmeric, then add lemongrass , asam gelugor and salt. Bring to the boil, stirring constantly, then add the salt and simmer gently until the fish is cooked through, 5-8 minutes depending on the thickness of the fish.
Add the coconut cream and heat. Stir gently until the sauce thickens, then transfer to a serving bowl. Serve with white rice.
( serve 4,preparation time 15 mins,cooking time 15 mins )
Asam gelugor or dried garcinia is used to provide a saurness to some malay and nonya dishes. It may be substituted with pulp.


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