February 17, 2010
Fish molee or you can call it fish stew with coconut milk.A popular dish in Goa and Kerala traditionally made along with appams or dosa.
Preparation time:30 minutes
Cooking time:20-25 minutes
1 lb fish fillets(Pomfret/king fish)
1 tbsp lemon juice
1/2 tsp pepper powder
1/4 tsp turmeric powder
1/2 tsp red chilli powder
2 tbsp coconut oil
1/2 tsp fennel seeds
5 curry leaves
2 tbsp ginger-garlic paste
3 green chilies,slit lengthwise
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp pepper powder
1 1/2 cup coconut milk
1.Make a paste out of the ingredients needed for marination.Marinate the fish pieces with the paste and keep it covered for an hour.
2.Heat oil in a wok and fry marinated fish pieces on a medium heat till golden brown and set aside.
3.Again heat oil and add cinnamon,cloves,fennel seeds,curry leaves,green chili,ginger-garlic paste and saute for 5-6 minutes.
4.Add onions and cook till transparent which takes about 8 minutes.Then add tomato,chili powder,turmeric,coriander powder and cook till oil separates.
5.Add coconut milk and bring it to a boil.Then add the fish cover the lid and let it cook for 10 minutes.Ensure that the heat is medium or low.Dont over boil.
6.Temper with coriander leaves in the end.
NOTE:For coconut milk,grind the coconut with 2 cups of water and squeeze it for milk.
HINT:This curry is good of a day.Its not for the long haul.