Fish Molee, Fish Moly

 Fish Molee is a famous kerala fish curry made with fried fish cooked in coconut milk. The word molee itself literally means "stew". It is a mild stew suitable for those who like mildly spiced food. Those who like more spice can increase the number of green chillies. The fish curry can be had with white rice, puttu,  vellaiappam   

                               

Ingredients 

For Marinade

Fish Fillets - 4

Salt - 1 tsp

Chilly powder - 1 tsp

Turmeric Powder - 1 tsp

For Gravy (Stew)

Green Chillies - 2
Onion (medium sized) - 1 (sliced diagonally)
Ginger - 1 " (sliced)
Garlic - 2-3 pods (sliced)

Pepper powder - 1 tsp
Coconut Milk - 2 cups (Tastes best with fresh coconut milk)
Curry Leaves - 1 string
Oil - 3 tblsp
Lemon Juice (or vineger) - 1 tblsp
Salt - to taste

Method 

1. Wash the fish fillets thoroughly and then marinate with turmeric powder, chilly powder and salt. Keep it aside.
2. Heat oil in a frying pan and fry the fish fillets.
3. After a few minutes, or when fillets turn light golden brown in color, remove the pieces.
4. In the same oil, fry onions, curry leaves, garlic and ginger till they get cooked.
5. Add sliced green chilies and fry for a minute.
6. Add water, lemon juice, pepper powder and salt to the above.
7. Boil the mixture and then lower the flame.
8. Add coconut milk and simmer the gravy for 3 to 4 minutes until it becomes thick. Do not let it come to a full boil. Just let it simmer.
9. Now add the fried fish fillets to the above and cook for another 2-3 minutes.
10. Fish Molee is ready. Serve it with white rice, puttu, vellaiappam, appam, idiyappam etc.

KERALA FISH CURRY

Ingredients:




400 gms fish pieces 
1/2 cup chopped onion 
1 tsp chopped ginger
2 tbsp tamarind pulp 
1/2 cup coconut milk 
1/2 cup fresh grated coconut 
2 dry red chili 
1 tsp red chili powder 
1 tbsp soaked rice 
1 tsp cumin seeds 
2 tsp coriander seeds 
1/2 tsp turmeric powder 
2 tbsp oil 
Salt To Taste



Method:

• Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
• Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
• Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
• Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
• Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
• Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
• Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Idiappam

Ingredients:


1 cup fine rice flour
1 cup water
Salt to taste
Oil for greasing
Coconut milk- 1/2 cup
Sugar to taste



Method:

Boil water and add salt to it. Switch off the gas and slowly add it to the fine rice flour. Mix well and let it cool for some water. Knead it well to get a soft dough.

Add some of the dough into the idiappam press (i used the ones with which i make omampodi or sev)and press it into greased idli plates or idiappam plates whichever you have to make small idiappams.

Steam it in the pressure cooker until cooked and serve hot with sweet coconut milk.