Kerala Style Fish Molee Recipe
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Full Recipe -
Full Recipe - https://www.whiskaffair.com/fish-molee/
Ingredients
To Marinate The Fish
1 pound fish slices (500 g, I used seer fish steaks but you can use any fish. )
½ teaspoon turmeric powder
2 teaspoons freshly squeezed lime juice
½ teaspoon black pepper powder
1 teaspoon salt
For The Curry
3 tablespoons coconut oil
3-4 cloves
2 whole green cardamoms
1 inch piece of cinnamon stick
1 teaspoon black mustard seeds
10-12 whole curry leaves
3-4 green chilies (slit into halves)
2 cups thinly sliced onions
2 teaspoons finely chopped ginger
1 teaspoon chopped garlic
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon black pepper powder
200 milliliters thin coconut milk
1 medium tomato (cut into rounds)
300 milliliters thick coconut milk
1 tablespoon tamarind paste
½ teaspoon Kerala garam masala (or normal garam masala)
Instructions
Marinate The Fish
Rinse fish steaks well with water and drain well.
Mix together turmeric powder, lime juice, black pepper powder, and salt on a large plate.
Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.
Fry The Fish
Heat coconut oil in a large pan over medium-high heat.
Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.
Transfer the fried fish to a plate and keep it aside.
Make The Curry
To the remaining oil, add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies, and fry for 3-4 seconds.
Add onions, ginger, and garlic and fry till onions turn pinkish.
Add coriander powder, turmeric powder, salt, and black pepper powder, and cook for 8-10 seconds.
Reduce the heat to low.
Now add thin coconut milk and tomato and cook for 20-30 seconds.
Add 1 cup of water and mix well. Add the fish pieces back to the pan and shake the pan to coat them with the curry.
Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between.
Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer.
Do not overcook otherwise the curry may split.
Check for salt and add more if needed.
Serve hot with steamed rice.
Notes
You will need both thick and thin coconut milk. If making it at home, the first extract is the thick milk and the second extract is the thin milk.
If using canned milk, then mix half milk and half water to make thin coconut milk.
Make sure to add the coconut milk to the pan only when the heat is reduced to low. It may split if the heat is high.
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Ingredients
To Marinate The Fish
1 pound fish slices (500 g, I used seer fish steaks but you can use any fish. )
½ teaspoon turmeric powder
2 teaspoons freshly squeezed lime juice
½ teaspoon black pepper powder
1 teaspoon salt
For The Curry
3 tablespoons coconut oil
3-4 cloves
2 whole green cardamoms
1 inch piece of cinnamon stick
1 teaspoon black mustard seeds
10-12 whole curry leaves
3-4 green chilies (slit into halves)
2 cups thinly sliced onions
2 teaspoons finely chopped ginger
1 teaspoon chopped garlic
1 teaspoon coriander powder
½ teaspoon turmeric powder
½ teaspoon black pepper powder
200 milliliters thin coconut milk
1 medium tomato (cut into rounds)
300 milliliters thick coconut milk
1 tablespoon tamarind paste
½ teaspoon Kerala garam masala (or normal garam masala)
Instructions
Marinate The Fish
Rinse fish steaks well with water and drain well.
Mix together turmeric powder, lime juice, black pepper powder, and salt on a large plate.
Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.
Fry The Fish
Heat coconut oil in a large pan over medium-high heat.
Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.
Transfer the fried fish to a plate and keep it aside.
Make The Curry
To the remaining oil, add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies, and fry for 3-4 seconds.
Add onions, ginger, and garlic and fry till onions turn pinkish.
Add coriander powder, turmeric powder, salt, and black pepper powder, and cook for 8-10 seconds.
Reduce the heat to low.
Now add thin coconut milk and tomato and cook for 20-30 seconds.
Add 1 cup of water and mix well. Add the fish pieces back to the pan and shake the pan to coat them with the curry.
Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between.
Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer.
Do not overcook otherwise the curry may split.
Check for salt and add more if needed.
Serve hot with steamed rice.
Notes
You will need both thick and thin coconut milk. If making it at home, the first extract is the thick milk and the second extract is the thin milk.
If using canned milk, then mix half milk and half water to make thin coconut milk.
Make sure to add the coconut milk to the pan only when the heat is reduced to low. It may split if the heat is high.
#fishcurry #fish #fishfry #fishmolee #molly #fishstew #indianfood #fishmoile #keralastylefish #seafood #keraladish #meenmolly #fishlover #lunch #yummy #curry #bengalifood #homemade #rich #creamy #dinner #coconutbasedgravy #homecooking #rice #kerala #keralafood #chicken #delicious #fishcurryrice #prawns #appam #steamedrice #heartymeal #traditionalrecipe
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در تاریخ 1401/11/28 منتشر شده
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