Monday, January 13, 2014

Fish Molee


Pomfret/King Fish/Any big fish -   ½ kg
Turmeric- 1/4 tsp
Red chili powder-1 tsp
Salt- ½ tsp
Oil- 3 tbsp
Onion- 2
Green chilies- 6 
Ginger-1/2 piece
Tomato-1 tomato
Maida - 1 tsp
Pepper Powder- 1tsp
Salt - to taste 
Thick Coconut Milk – 1/2 cup
Very thin coconut Milk- 1 cup (Dilute the thick milk with water)
Curry leaves- few
Corriander leaves - 1/4 cup
Garam Masala - 1/4 tsp
Cinnamon-1" piece 2 nos
Coconut oil or refined oil-  2 tbsp


 Clean and slice the fish.  Marinate with the salt, chili powder and turmeric for at least 15 minutes .Heat the oil in a shallow pan till medium hot and gently pan fry the fish  for about a minute or two on each side, just until it changes color and firms up.  keep aside.

Slice ginger, green chillies and onions.  Heat oil in a pan and saute sliced onions ginger, cinnamon and  curry leaves. Make two extractions of coconut milk. First extract 1/2 cup and then second 1 cup. Thin coconut milk is the second extraction with shredded fresh coconut and water which is considerably thinner than the thick milk from the first extraction. Keep aside.  Add the second extraction of coconut milk, and salt to taste.

Mix maida in little water and add to the boiling mixture. When it starts boiling nicely and when done, add the tomatoes .The tomatoes should not get cooked much. Cook on a slow heat for about 5-10 minutes. 

In the first milk add pepper and garam masala. Switch off the stove and add the first coconut milk mixture. Do not let it  boil after that.The pepper added in the end gives it an irresistible aroma. Add chopped coriander leaves also.
Add fried fish to this and keep closed for some time. Serve after some time with a piece and little gravy on top in a plate. 
Fish molee can be relished with bread, appam, etc etc.

Recipe Courtesy: Mrs.Prassana Sugathan (Amma)

1 comment:

  1. Dear Nitha,
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    Thanks & regards

    Hamida, Content Manager, Sulekha US


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