Fish Molee is the non spicy version of fish curry. Fish is stewed in thick coconut milk. It can be made with King Fish or Pomfret. The aroma of the spices, fresh fish, coconut milk along with curry leaves renders a delicious flavour to the curry. This is one of the best combination with Kerala Appams. In the Malabar(North) region of Kerala it is served with bread during housewarming and parties.
INGREDIENTS
Pomfret - 8 slices
For Marination:
For Marination:
Turmeric- 1 tsp
Salt - as required
Salt - as required
Lime/ Vinegar- 1 tbsp
For Curry:
For Curry:
Onions - 4 (medium size) thinly sliced
Chilly - 6 slit
Tomato - 3
Ginger- 1 tbsp
Cinnamon - 1 '' piece
Clove- 3
Clove- 3
Pepper powder - 1 tsp
Thick Coconut Milk - 2 cups
Salt - as required
Curry Leaves - 2 sprigs
Coconut Oil - for shallow frying + 2 tbsp
Coriander Leaves - 1/4 cup
Coriander Leaves - 1/4 cup
METHOD
Clean the fish and pat dry.
Marinate it with lime/vinegar, turmeric and salt for 1/2 hour.
Shallow fry the fish till half cooked on both sides on low heat. Transfer to paper towels and set aside.
In a pan saute onions, ginger and chillies. It should be half cooked.
Add tomatoes, coconut milk, cinnamon, clove, pepper powder and salt.
Cook on slow flame. Add fish pieces slowly. Pour the gravy over the fish. Do not stir else the fish will break.
Cook for 10 minutes on slow flame.
Remove from fire.
Garnish with curry leaves and coriander leaves.
Tips:
Fish is shallow fried so that it does not break while adding to curry and so that there is a crisp taste.
Coriander leaves are added to remove the fishy smell. :)
Cook on slow flame. Add fish pieces slowly. Pour the gravy over the fish. Do not stir else the fish will break.
Cook for 10 minutes on slow flame.
Remove from fire.
Garnish with curry leaves and coriander leaves.
Tips:
Fish is shallow fried so that it does not break while adding to curry and so that there is a crisp taste.
Coriander leaves are added to remove the fishy smell. :)
