This spicy fish and coconut dish is popular in India and Southeast Asia.

Serves: 4 | Prep. time: 3 hours | Cook time: 30-40 minutes | Dish deets: Pescatarian, gluten free, dairy free

Ingredients

• 4 monkfish tails, skin on (you can use any firm fish)
• 2 tsp turmeric powder
• 8-12 dried Malabar tamarinds (from any Indian grocery store)
• 100ml water
• 100ml coconut oil (or neutral oil)
• 1 tsp black mustard seeds
• 2 sprigs curry leaves
• 4 medium shallots
• 8 cloves garlic, crushed
• 70g ginger, crushed
• 1 cup Kara coconut cream (don’t waste your money on any other brand)
• Salt, to taste
• Optional: Clams or mussels
• 2 Tbsp lemon juice
• 4 green chillies, sliced
• Jasmine rice, steamed, for serving

Make it happen

1. Buy your fish skin-on fresh from a fishmonger. Score it with a knife, rub with 1 tsp of the turmeric and keep in the fridge. 2. Soak Malabar tamarinds in 100ml warm water for a minimum of 3 hours. 3. Pre-heat the oven to 180 °C on fan bake. 4. Heat half of the oil in a saucepan. Add mustard seeds, curry leaves and shallots then sauté for 4 to 5 minutes until the shallots are light brown. 5. Add the garlic and ginger all at once and cook for another 5 to 7 minutes. The mixture will start to stick to the pan, so stir it often. 6. Stir in the remaining 1 tsp turmeric, then add the coconut cream and salt. Cook, stirring regularly, for 2 to 4 minutes until the sauce sticks to the side of the pan. 7. Add the tamarinds and the water they are soaking in. This will give the sauce a natural smoky flavour. Cook on low heat for 10 minutes – you may need to add a little more water if you don’t like your sauce too thick. 8. Flash fry the fish in the remaining oil on high heat for 90 seconds on each side. Optional: You can also cook some clams or mussels to add to the moilee at this point. 9. Finish the fish in the oven for 7 to 8 minutes until just cooked through – don’t overcook! 10. Place the fish on plates and generously ladle over the sauce. Sprinkle with lemon juice and zest, and garnish with sliced green chillies. If you prefer, you can garnish with red chillies or coriander. Serve with jasmine rice.

Chef Shafeeq Ismail

Shafeeq believes in simple living. His cuisine is influenced by global culture, and inspired by good old memories.

What’s the most impressive meal you’ve ever served up? A Jerusalem artichoke dessert.

Best thing you’ve ever eaten? A simple bowl of hummus and falafel in Lebanon. An old gentleman was serving it on a Beirut streetside. I’m still searching for that taste and feeling.

What do you love about working in a kitchen? Every day is different, never the same drill. And seeing happy faces when I’m coming down the stairs.

What’s your pro tip for really good food? Eat seasonal and respect nature. Everything has its season.

How do you relax? Cricket and sauna.

I can’t leave the house without… my wallet.

What advice would you give your younger self? I should have taken risks a bit earlier.

What’s the next great dish you’re working on? Cabbage and crayfish.

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