Fish molly kerala style

Fish molly kerala style. Keyword: fish curry, fish molee, fish molly, kerala easter. While I did take some liberties with my own cooking style, and some slight ingredient adjustments (I LOVE garlic, so I used a lot more haha), this was a fabulous and easy to follow recipe, Akhila. Kerala Style Meen Curry - How To Make Fish Moilee At Home - Seafood Series - Varun Inamdar.

I do not know about you friends but it is my favourite. Half fried fish pieces are cooked in coconut milk based gravy with some spices so that flavour of the fish dominates tin the curry. Here is how to do an awesome Kerala style fish molly or I like to use coconut oil for Kerala Fish Molly. You can cook Fish molly kerala style using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fish molly kerala style

1. It's 2 of fish fillets of ruhu/ rui.
2. You need 1/2 cup of desiccated coconut.
3. It's 2 cups of coconut milk.
4. It's 9-10 of curry leaves.
5. Prepare 1 medium onion of chopped.
6. Prepare 6-7 of garlic cloves.
7. It's 1 of " ginger sliced skinout.
8. Prepare 6-7 of green chilli slited.
9. You need 6-7 of almonds.
10. Prepare 2 tsp of black pepper powder.
11. It's 1 pinch of sugar.
12. It's of Salt as per taste.
13. You need 2 tsp of vegetable oil.

If you do not like coconut oil, you can substitute any vegetable oil. Heat coconut oil in a pan and add in. Fish Molee -Molly is a preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry. This fish-meen molly marks the foreign influence especially of the Portugues on the cuisine of Kerala.

Fish molly kerala style step by step

1. First dry roast desiccated coconut untill it become golden and crispy. In blender paste it untill it become creamy textured and keep aside for future..
2. Either you can use readymade coconut milk or homemade coconut milk. I have prepared coconut milk at my home..
3. In blender blend onion, ginger, garlic, almonds, 5-6 curry leaves together and make a smooth paste. Add turmeric powder and keep aside for future use..
4. Fish pieces marinated with salt first and keep for 9-10mins. Traditionally fish fillets are not frying but in this recipe I have sallow fry my fish fillets both side for 1 min each in low flame. Don't fry hard as we want soft creamy fish fillets..
5. In that same pan heat remaining oil and add onion paste, slited green chillies and cook low flame for 4-5 mins..We don't want colour changes to brown. Add coconut milk followed by fish pieces. Cook low flame another 2-3 mins..
6. Add rest of curry leaves, roasted coconut paste,black pepper powder, salt as per required and pinch of sugar. Cook another 2 mins and switch of flame. Cover it with lid atleast for 10 mins before serving with hot steam rice..
7. Note: You can use lemon juice as if you like sour taste of curries. I like my fish molly without lemon juice;Milky creamy flavourful light textured without sour taste..

Fish simmered in coconut milk with onion, ginger- garlic, pepper and tomatoes. Appam with fish molee is a favorite of every malayalee. It goes well with Idiyappam and bread also. This recipe is adapted from my mom-in-law. One of my favorite recipe from her collection.

Share this post