Indulge In The Sumptuous Taste Of Spicy Fish MoleeBack
Fish Molee, colloquially known as meen molee, is a spicy fish stew made in coconut milk which has some Portuguese influence. This dish is popular in Kerala, in Southern India. The heat of the dish depends on the use of green chilies. The dish tastes great with rice, bread, rotis or chappathis and even rice based breakfast dishes called appam and idiyappam which is popular in this particular region. The coconut milk in the dish balances the heat of the chilies. If you want, you can remove the seeds and the veins of the chilies and add to the dish. The fish used here is mackerel cubed. You can use any fleshy white fish to make this dish. The taste of this preparation turns out best if you make this stew in clay pot.
- Fish – 500 g
- Onion – 2 (small, cubed)
- Garlic – 10 (sliced)
- Ginger – 1″(sliced)
- Green chilies – 7 (slit in the middle)
- Tomato – 1 (cubed)
- Curry leaves – handful
- Turmeric powder – 1/8 tsp
- Coriander powder – 1/2 tsp
- Fenugreek seeds/powder – 1/2 tsp
- Coconut milk – 1/2 cup (thick)
- Coconut oil – 2 tsp
- Water – 1/2 cup
- Heat oil and fry the fenugreek seeds. Add in the ginger and garlic slices along with curry leaves and sauté it till it releases the aroma.
- Add onions and green chilies and sauté it further. Reduce the heat and add the dry spices, turmeric and coriander powder.
- Mix together half the amount of coconut milk in to the water and add it to the pan.
- When the liquid starts to boil add the fish pieces and salt.
- Keep the fire in low and cook the fish. It’ll take around 10 minutes to cook the fish.
- When the fish is cooked switch off the gas and add the remaining coconut milk.
- Allow the fish to sit for at least an hour.
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