EASY Malaysian-Style Fish Molee Recipe | Simple Kerala Indian Cuisine - Su's Cookbook
657 بار بازدید -
4 سال پیش
-
Hi everyone! Here is my
Hi everyone! Here is my simple recipe for the Kerala dish, Fish Molee, with a Malaysian twist. Here's the recipe:
- MALAYSIAN-STYLE FISH MOLEE RECIPE -
INGREDIENTS:
- 1/2kg fish (about 5-6 pieces of Red Snapper)
(Marinate the fish with salt, black pepper and squeeze ½ lemon juice for 10 mins)
- 250ml coconut cream / thick coconut milk
- 5-6 green chilli (slit)
- 2 tomatoes or 10 cherry tomatoes
- 2 medium size onions (chopped)
- 2 tbsp ginger-garlic (crushed coarsely in a mortar)
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 heaped tbsp coriander powder
- 2-3 heaped tbsp coarsely grounded black pepper
- 1 tsp mustard seed
- 1 tsp fenugreek (optional)
- 1 tsp sugar (optional)
- 5-6 sprigs curry leaves
- 2 pandan leaves (tear into 3-4 inch pcs)
- Coconut oil / preferred cooking oil
- Salt to taste
- 400ml-500ml water
- Coriander leaves for garnishing
Tip: Salmon or Tilapia can also be used instead of Red Snapper
METHOD:
1. Heat up coconut oil (2-3tbsp) in a wok/pan on high flame. Pan fry the fish for 3-4 minutes on medium-high and set aside. Do not overcook.
2. In the same wok/pan, add in some more coconut oil. Once hot, add in the mustard and fenugreek seed, onions, crushed ginger-garlic, green chilli and curry leaves, turmeric powder and stir fry. Then add in some coarsely grounded black pepper. Saute until fragrant.
3. Now add in the coconut cream or thick milk, pandan leaves, water and allow it to boil on high flame. The pandan leaves is what gives the Fish Molee a Malaysian twist.
4. When the gravy starts to boil and thicken, add in the coriander and cumin powder, tomatoes and remaining black pepper and sugar and boil for another 5 minutes.
5. Then, add in the pan-fried fish. Be gentle, not to break them. You can also drizzle in some coconut oil.
6. Before serving, remove the pandan leaves. Garnish with fresh coriander leaves and serve hot with steamed white rice or idiyappam (spring hoppers). Enjoy!
---
Follow me on Instagram: Instagram: su.cookbook
Follow me on Facebook: Facebook: su.cookbook
- MALAYSIAN-STYLE FISH MOLEE RECIPE -
INGREDIENTS:
- 1/2kg fish (about 5-6 pieces of Red Snapper)
(Marinate the fish with salt, black pepper and squeeze ½ lemon juice for 10 mins)
- 250ml coconut cream / thick coconut milk
- 5-6 green chilli (slit)
- 2 tomatoes or 10 cherry tomatoes
- 2 medium size onions (chopped)
- 2 tbsp ginger-garlic (crushed coarsely in a mortar)
- 1 tbsp turmeric powder
- 1 tbsp cumin powder
- 1 heaped tbsp coriander powder
- 2-3 heaped tbsp coarsely grounded black pepper
- 1 tsp mustard seed
- 1 tsp fenugreek (optional)
- 1 tsp sugar (optional)
- 5-6 sprigs curry leaves
- 2 pandan leaves (tear into 3-4 inch pcs)
- Coconut oil / preferred cooking oil
- Salt to taste
- 400ml-500ml water
- Coriander leaves for garnishing
Tip: Salmon or Tilapia can also be used instead of Red Snapper
METHOD:
1. Heat up coconut oil (2-3tbsp) in a wok/pan on high flame. Pan fry the fish for 3-4 minutes on medium-high and set aside. Do not overcook.
2. In the same wok/pan, add in some more coconut oil. Once hot, add in the mustard and fenugreek seed, onions, crushed ginger-garlic, green chilli and curry leaves, turmeric powder and stir fry. Then add in some coarsely grounded black pepper. Saute until fragrant.
3. Now add in the coconut cream or thick milk, pandan leaves, water and allow it to boil on high flame. The pandan leaves is what gives the Fish Molee a Malaysian twist.
4. When the gravy starts to boil and thicken, add in the coriander and cumin powder, tomatoes and remaining black pepper and sugar and boil for another 5 minutes.
5. Then, add in the pan-fried fish. Be gentle, not to break them. You can also drizzle in some coconut oil.
6. Before serving, remove the pandan leaves. Garnish with fresh coriander leaves and serve hot with steamed white rice or idiyappam (spring hoppers). Enjoy!
---
Follow me on Instagram: Instagram: su.cookbook
Follow me on Facebook: Facebook: su.cookbook
4 سال پیش
در تاریخ 1399/05/22 منتشر شده
است.
657
بـار بازدید شده