India on my mind...

Market musings, Kerala Fish Molee Recipe and an Indian Retreat

It’s my favourite day of the week. Sunday. Just because like a creature of habit, I head to the Market in Agen at Place du Pin, dressed for the occasion on a foggy cold morning, ready to saunter, shop, and then cook, rather than go armed with a recipe list written beforehand.

Nothing I do probably makes a lot of sense to the outside world, an English woman, living in France cooking mostly Indian and Asian food. But, whilst I love the quality of French produce I’m not a fan of overly rich French food and I’ve spent many years travelling to India. That was until the pandemic placed a temporary pause on trips…. which you will soon discover is changing.

I found myself at the Fish stall eyeing up the ‘Rouget Barbet’, being reminded of the beach restaurants in Varkala, Kerala and thinking how much I would love a Keralan Fish Molee, as these days I eat fish with a need for more protein.

With all the Moroccan producers at the market growing fresh Coriander and Green Chilli on their riverside plots close to the ‘Pont Canal d’Agen’, putting together an Indian dish is easier than you may think in the heart of Gascony where they pride themselves on Duck, Prunes and Armagnac. There is also a stand selling the most amazing Moroccan bread, one that tastes just like a Paratha (a South Indian chipati made with lashings of butter). And after I have all the main ingredients, I head in the direction where I know I can buy homemade chutney influenced by recipes from La Reunion. Their best product is the ‘Orange Zest and Banana Chutney’, which has me completely addicted.

Then it’s back home to prepare lunch….

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Keralan Fish Molee Recipe

INGREDIENTS
Serves 4

700 - 800gm Firm White Fish
1 large onion sliced thin
5 large chopped tomatoes
1 green chilli slit lengthwise
1 tbsp grated fresh ginger
2 garlic cloves
1 tsp turmeric powder
6 pods cardamom
5 cloves
1 tsp Salt
1 cinnamon small sticks
2 bay leaves
2 tbsp Coconut oil or Ghee
1 Can (200ml) coconut milk
1 sprig of curry leaves
3 tbsps fresh chopped coriander garnish

INSTRUCTIONS

Place onions, ginger, garlic, ghee or coconut oil and spices (except bay and curry leaves) in a deep frying pan and fry/heat until golden and soft.

Add coconut milk, the bay and curry leaves, cardamom, cloves and cinnamon stick and stir a couple of times. Heat through for 7 - 10 mins to infuse.

If using whole fish, pan fry each side for 3 minutes until golden and then place into the coconut sauce. If using a white fillet, place into the sauce and poach for 6 minutes.

Serve with Basmati rice and Pak Choi or a little green salad.

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SAVE THE DATES - retreat news!

I have found the most magical places for next year; a hidden lakeside Barn in the UK, A Military Tower and Chateau in France and a Himalayan Artist’s Retreat with a beautiful Yoga Shala AND…. drumroll….. a Pottery next door! I can barely contain my excitement…

So please save the dates for :

UK
DATES TBC / 2 days end of Feb, May and November.

FRANCE
23 - 28 June 2024 / 5-day retreat, Lot et Garonne, France
INDIA
02-16 October 2024 / 14 days, Andretta Western Himalayas

Details of retreats will go live next weekend. Please send me your interest by return as I am only leading 2 retreats in English, as I branch out and diversify into the language of my chosen home country.

A bientôt
Much love, Tamsin x