Nipa Doshi's Meen Molly
Recipes
13.01.2022
Nipa Doshi is one half of acclaimed London-based design studio Doshi Levien. Founded together with her partner, Jonathan Levien, the studio has built an internationally-recognised reputation for its marriage of culture, technology, industrial design and fine craftsmanship.
Nipa grew up in India and studied at the National Institute of Design, which was founded on the manifesto by Charles and Ray Eames. Her astute eye for visual culture and plural upbringing have continued to shape her practice today.
Doshi Levien has created works for major design companies around the globe including Moroso, Kvadrat and Kettal as well as leading cultural institutions such as Sevres – Cité de la Céramique and Galerie Kreo.
As a dear friend of Mobilia, Nipa has visited Australia on a number of occasions to share her experience and insight with the local industry. She now imparts a very special recipe for a milder version of a well-known curry dish.
The inclusion of lemon juice, vinegar and garlic in this famous curry reflects the christian contribution to Keralan cuisine - "the Hindus would tend to use tamarind for sourness in this type of dish. Normally, Keralan fish curries are very hot, but this is an exception being mild and light to eat. In India, this would be cooked using freshly made coconut milk, therefore it is considered an elaborate recipe for special occasions." - Nipa.
INGREDIENTS
(Serves 4)
400g kingfish
4 tbsp oil
2 tomatoes, quartered
1 onion, sliced
20 curry leaves
2 green chillies, slit lengthways
2.5cm / 1in cube fresh ginger, peeled and sliced
½ tsp chilli powder
200ml fresh or canned coconut milk
1 tbsp lemon juice
1 tbsp vinegar
Salt
METHOD
- Clean the fish in a bowl of salted water and cut the flesh into 2.5cm/1in cubes.
- Heat the oil in a large frying pan. Add the tomatoes, onion, curry leaves, green chillies and ginger. Cook over a moderate heat for 5 minutes or until the onions are lightly browned. Add turmeric and chilli powder and mix well.
3. Add 200ml of water, raise the heat to high and boil for 2 minutes. Then lower the heat right down and carefully stir the coconut milk into the curry. Simmer gently for a further 5 minutes.
4. Add the cubed fish and cook over a medium heat for 10 minutes, stirring occasionally. Mix in the lemon juice and vinegar, then remove from the heat. Serve with plain boiled rice.
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