Fish Moilee recipe - Kerala Style | Meen Moilee | Kerala Fish Molly | Meen Molee recipe | Fish Curry
5.8 هزار بار بازدید -
4 سال پیش
-
Fish Molee (Fish Molly or
Fish Molee (Fish Molly or Meen Moilee or Fish curry cooked in coconut) is a Kerala style simple Fish Curry where fish is cooked in a coconut milk based gravy. The word Molee literally means stew and this goes well with Idiyappam, Appam and Steamed Rice.
Ingredients:
Paarai Meen (Travelly Fish) – ½ kg
Salt to taste
Turmeric Powder – ½ tsp
Coconut Oil – 2 tbsp
Fenugreek Seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Onion,Sliced – 1 ½
Ginger,Julienne
Garlic,Julienne
Green Chillies, Slitted – 5 nrs
Turmeric Powder – ½ tsp
Water
Coconut Milk, (Medium Thin & Thick)- 1 nr
Cardamom,crushed – ¼ tsp
Tomato,slices – 1 Nr
Vinegar– 1 tsp
Coconut Oil - 1 tbsp
Curry leaves
Method of Preparation:
1. Mix the fish pieces with turmeric powder and salt, keep aside for half an hour at least.
2. Heat coconut oil, splutter fenugreek seeds and mustard seeds.
3. Add onion, stir and add ginger and garlic juliennes. Mix well.
4. Add green chillies, Saute the onion till it becomes translucent
5. Add turmeric powder, stir well and Saute the onion till it becomes translucent.
6. Add water and cook the mixture, stir and add salt to taste, add medium thin coconut milk extraction. Mix well.
7. Keep the stove flame very low and coconut milk just starts to heat. Add crushed cardamom.
8. Stir well and it is giving out very good flavour, add the fish pieces (TravellyFish) into the heated coconut milk.
9. Gently stir the mixture and make the fish pieces to be immersed properly into coconut milk. Coconut milk starts heat, cover the vessel and cooks the fish pieces.
10.Open the cover after a few seconds, gently stir and the fish pieces are half done.Add the thick coconut milk.
11. Stir and add tomato slices on top of moilee. Cover the kadai and cook it in slow flame for another few seconds.
12. Open the cover and Moilee is spreading very good aroma and flavour
13. Stir gently and add vinegar, coconut oil and curry leaves.
14. Let it to heat for a minute to infuse the flavour of vinegar, coconut oil and curry leaves
15. Reach the consistency; gently transfer the fish pieces and moilee curry into plate
16. Look at the perfect and glossy texture offish moilee
17. Tomato and onion is visible, it is most important for fish moilee
18. Serve it with Appam, Idiyappam and Steamed Rice.
For more recipes of Chef M.S.Rajmohan:
Visit: www.chefrajmohan.com
Subscribe: http://bit.ly/28VeFtV
Follow: Twitter: chefrajmohan
Like: Facebook: ChefRajMohan
#MeenMoilee #MeenMolee #Keralastylefishmoilee #ChefRajmohanrecipes #TamilChef #FishMolly #Kottayamstylefishcurry #AuthenticFishMoilee #Moileerecipe
Ingredients:
Paarai Meen (Travelly Fish) – ½ kg
Salt to taste
Turmeric Powder – ½ tsp
Coconut Oil – 2 tbsp
Fenugreek Seeds – ¼ tsp
Mustard Seeds – ¼ tsp
Onion,Sliced – 1 ½
Ginger,Julienne
Garlic,Julienne
Green Chillies, Slitted – 5 nrs
Turmeric Powder – ½ tsp
Water
Coconut Milk, (Medium Thin & Thick)- 1 nr
Cardamom,crushed – ¼ tsp
Tomato,slices – 1 Nr
Vinegar– 1 tsp
Coconut Oil - 1 tbsp
Curry leaves
Method of Preparation:
1. Mix the fish pieces with turmeric powder and salt, keep aside for half an hour at least.
2. Heat coconut oil, splutter fenugreek seeds and mustard seeds.
3. Add onion, stir and add ginger and garlic juliennes. Mix well.
4. Add green chillies, Saute the onion till it becomes translucent
5. Add turmeric powder, stir well and Saute the onion till it becomes translucent.
6. Add water and cook the mixture, stir and add salt to taste, add medium thin coconut milk extraction. Mix well.
7. Keep the stove flame very low and coconut milk just starts to heat. Add crushed cardamom.
8. Stir well and it is giving out very good flavour, add the fish pieces (TravellyFish) into the heated coconut milk.
9. Gently stir the mixture and make the fish pieces to be immersed properly into coconut milk. Coconut milk starts heat, cover the vessel and cooks the fish pieces.
10.Open the cover after a few seconds, gently stir and the fish pieces are half done.Add the thick coconut milk.
11. Stir and add tomato slices on top of moilee. Cover the kadai and cook it in slow flame for another few seconds.
12. Open the cover and Moilee is spreading very good aroma and flavour
13. Stir gently and add vinegar, coconut oil and curry leaves.
14. Let it to heat for a minute to infuse the flavour of vinegar, coconut oil and curry leaves
15. Reach the consistency; gently transfer the fish pieces and moilee curry into plate
16. Look at the perfect and glossy texture offish moilee
17. Tomato and onion is visible, it is most important for fish moilee
18. Serve it with Appam, Idiyappam and Steamed Rice.
For more recipes of Chef M.S.Rajmohan:
Visit: www.chefrajmohan.com
Subscribe: http://bit.ly/28VeFtV
Follow: Twitter: chefrajmohan
Like: Facebook: ChefRajMohan
#MeenMoilee #MeenMolee #Keralastylefishmoilee #ChefRajmohanrecipes #TamilChef #FishMolly #Kottayamstylefishcurry #AuthenticFishMoilee #Moileerecipe
4 سال پیش
در تاریخ 1399/06/09 منتشر شده
است.
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