Fish molee – Popular less spicy fish curry in coconut milk. Usually it’s served as a side dish for Palappam (Kerala style bread).
King fish or Pomferts are the best options but still you can make a choice of any firm white fish. In this preparation fish is shallow fried first and put in the gravy.
Kerala Style Fish Molee | Fish Molly | Fish MoleyPrint This
- Fish - 1/2 Kg (Pomfret/ King fish/ Pearl spot)
- --- Marination ---
- 1. Turmeric Powder - 1/2 Teaspoon
- 2. Pepper Powder - 1 Teaspoon
- 3. Salt
- --- Other Ingredients ---
- 1. Onion - 1 Cup - Sliced round wise
- 2. Tomato - 1 Cup - Sliced thick round wise
- 3. Ginger - 1 Tablespoon - Finely chopped
- 4. Garlic - 1 Tablespoon - Finely chopped
- 5. Green Chilly - 4 Nos
- 6. Cardamom - 4 Nos
- 7. Cloves - 2 Nos
- 8. Cinnamon - 1 Medium 5 cm long
- 9. Fenugreek Seeds - 1/4 Teaspoon
- 10. Coconut Milk - 1 Cup
- 11. Curry Leaves - 1 Stem
- 12. Turmeric powder - 1 Teaspoon
- 13. Coconut oil
- 14. Salt
- Marinate fish with pepper powder, turmeric powder and salt. Keep it for 20 minutes.
- Shallow fry the fish.
- Heat oil in a pan and splutter fenugreek seeds.
- Add cardamom, cloves and cinnamon stick and let it splutter.
- Add ginger and garlic. Saute it till light brown.
- Add onion, green chillies and salt and saute it till onion become soft. Don’t let the onion become brown color.
- Add turmeric powder and mix well.
- Add 1 cup hot water (or thin coconut milk) and cook for 5 minutes in a medium flame with lid on.
- Add shallow fried fish and tomatoes and cook for 2 minutes with pan covered in a low flame.
- Add thick coconut milk and heat up. Don’t let it boil.
- Switch off the flame, put lid on and keep it for 5 minutes.
- Serve with bread/ appam.