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.
Best combination
Kerala Style Fish Molee | Fish Molly | Fish Moley 4 20 m 20 m
Ingredients 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 Instructions 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.