Thursday, January 9, 2014

Kerala Fish Molee / Kerala Meen Molee (Meen Moilee)

Ingredients Used:-
  1. Fish - 1lbs(I used Tilapia Fillet)
  2. Salt - 1 tsp + 1 tsp + more as required
  3. Turmeric powder - 3/4 tsp + 1/4 tsp
  4. Chilly powder - 1/2 tsp (optional)
  5. Onion - 3 Med size very thinly sliced
  6. Tomatoes - 3 thinly sliced in round shapes
  7. Green Chilly - 8 to 10 count slit into halves
  8. Finely chopped fresh Ginger - 2 tbsp
  9. Curry leaves - 2 sprigs
  10. Coconut Oil/Oil - 2 tbsp
  11. Mustard Seeds - 1tsp
  12. Thin Coconut milk - 2 Cup
  13. Medium thick Coconut Milk - 1 Cup
  14. Thick Coconut Milk - 1 Cup

Preparation Method:-
  • Cut the fish into medium bite size pieces. Wash them clean and pat dry.
  • Marinate the fish with salt, turmeric powder and chilly powder for at-least 30 minutes
  • Heat up an earthen ware/Clay pot/Manchatti and add coconut oil. Add mustard seeds and let it splutter.
  • Add few curry leaves, chopped ginger, onion and saute well till translucent.
  • Add turmeric powder and a tsp of salt, stir well to mix. Add the thin coconut extract(moonnam paal) and let it boil.
  • Add the marinated fish pieces and stir gently with a spatula. Keep in medium heat and bring to boiling point. 
  • Add the Medium thick coconut milk and give a quick and gentle stir. Top the gravy with tomato rings and green chilies.

  • Cover with a lid and let it cook. Let the gravy boil for three-five mins till the tomatoes become soft
  • Now pour the thick milk and stir gently so that gravy mix up evenly. 
  • When the curry starts to boil from the edges of the pan, put off the stove. Add more curry leaves and keep it covered until ready to Serve.
  • Serve with boiled rice/Appam/Dosa/Fried Rice or anything of your choice

Cooks Note:-
  1. This Curry tastes better kept for couple of hours before serving.
  2. You can shallow fry the fish pieces in coconut oil before adding to the curry which will not let the fish to break. This will add more taste as well.
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