Kerala’s Famous – Fish Molee

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Introduction:

Fish molee is a famous spicy fish and coconut dish of Portuguese and /or Kerala origin. This dish spread in south eastern part of India and Asia during British rule. It go its name Fish Molee because in Malayalam “Moli” means “curry”, which means it is fish curry dish.

Ingredients:

  1. 500 gm Fish (preferably firm fleshed and single-boned)
  2. 2 large cut into thick round pieces Onions
  3. 3 medium size finely chopped Tomatoes
  4. 4 Green chilies slit open
  5. 1 small piece Ginger
  6. 4 cloves Garlic
  7. 1/4 tablespoon Turmeric
  8. 2 Red chilies
  9. 2 cup Coconut grated
  10. 1 tablespoon Vinegar
  11. 5-10 pieces Cashew nuts
  12. Salt to taste
  13. 5-10 pieces of Cashew nuts
  14. Salt to taste
  15. Oil

Method

  1. Cut fish into thick slices, wash and keep aside.
  2. Cut onions into fairly thick rounds pieces, chop ginger fine and slit green chilies.
  3. Extract ½ cup of first milk from coconut and 2 ½ cups of second milk. Keep aside.
  4. Finely Chop the tomatoes and keep ½ cup separately.
  5. De-seed red chilies and grind till it became smooth along with garlic and turmeric.
  6. Grind cashew nuts separately till it became smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
  7. Add the green chilies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
  8. Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
  9. Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
  10. Cover and cook over low flame till fish is done and gravy is thick.
  11. Add a little more water if gravy is too thick.
  12. Drop in the reserved tomato pieces and cook for 2 minutes.
  13. Gradually add the first milk and swirl the dish around till it is well mixed.
  14. Keep for just a minute longer on the fire and remove.
  15. Transfer to a serving dish and garnish with a single sprig of mint.
  16. Serve with plain rice or thickly sliced fresh bread.


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