KERALA STYLE FISH MOLEE
Coconut milk recipes are my all time favourite. To all fish lovers, here is a super delicious fish recipe which pairs best with palappam, chapati, ghee rice and Malabar pathiri. Yes, coconut milk and fish is such a great combo and so this recipe is always one of my absolute favourite dishes. Though Fish molee/ fish moilee/meen moilee/fish molly has a Portuguese or Indian origin, it is very popular and common dish in South India, especially in Kerala. Here am sharing the recipe showing how to make Kerala style fish molee / fish moilee. The half fried fish is simmered in spicy coconut milk gravy that imparts a special flavour to this curry recipe. The curry is mildly spiced with pepper powder and chopped green chillies only. Chilli powder is not at all used in this curry and so those who want more hotness can add more green chillies or can add green chilli paste instead. The one thing you should keep in mind is that you have to use fresh fish for this curry. Like so, fish molly made with kingfish (ayakoora / neymeen)and Pomfret is the best. But you can also use any fish that is fleshy. So here is the recipe showing how to make fish molly/fish moilee.
INGREDIENTS
Kingfish / Ayakoora / Neymeen - 5 slices
Coconut oil
Salt
To marinate the fish
Chili powder - 1 tsp
Turmeric powder - half tsp
Vinegar - 1 tsp
Salt - to taste
For the gravy
Cardamom, cinnamon stick, cloves - 2 pieces each
Bay leaves - 1
Fennel seed - half tsp
Fenugreek seed - half tsp
Onion - 1, sliced
Green chillies - 4 nos, chopped
Garlic - 3 nos, chopped
Ginger - a small piece, chopped
Curry leaves - few
Thick coconut milk - 2.5 cups + half a cup
Warm water - 1 cup
Pepper powder - 1 tsp
Turmeric powder - half tsp
Vinegar - 1 tsp
Tomato - 1, medium sized, 4 slices only
Cornflour - 1.5 tsp, mixed in half a cup of water
Salt - to taste
To temper
Shallots - 1, chopped finely
Garlic - 1, chopped finely
Curry leaves
Coconut oil - 2 tbsp
PREPARATION
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- Clean the fish slices well and set aside.
- Then marinate the fish slices with chilli powder, turmeric powder, vinegar and salt. Keep refrigerated for half an hour.
- Heat a pan with coconut oil. Shallow fry the fish slices until half done. (do not fry more)
- When done, set the fish aside.
- Now to the same oil in the pan, add the raw spices (cinnamon, cloves, cardamom, bay leaves, fennel seed, fenugreek seed). Fry over a low flame for a minute.
- Then add green chillies chopped, garlic chopped, ginger chopped and curry leaves.
- Saute well until the raw smell disappears.
- Now add sliced onion and saute until onion turns soft and golden.
- When done, add required salt, turmeric powder and pepper powder. Mix well to combine.
- Now add the thick coconut milk along with a cup of warm water and mix well.
- Then add the tomato and cook until it boils. (do not cook for more after adding coconut milk)
- When it starts boiling add the cornflour mixed water and mix well for a minute. Then add the half fried fish and gently swirl the pan or mix. Check for salt and pepper powder. Then add the thick coconut milk (half a cup) and cook until it starts to boil(do not let the curry to boil, turn off the flame when it starts to boil). Finally, add vinegar and mix.
- Now lets temper the curry. Heat a pan with oil. Fry the finely chopped shallots, garlic, curry leaves and pour it over the prepared curry.
- Serve hot along with ghee rice, chapati, poori etc.
