Creamy Fish Molly/ Moilee/ Molee
INGREDIENTS
For the marinade- ½ kg fish (see notes, I have used King Fish)
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp pepper powder
- Salt (as required)
- ½ inch sized ginger piece (finely minced)
- 2 garlic cloves (finely chopped)
- 1 medium sized onion, 4-5 shallots(sliced), shallots are better
- 3-4 green chilies (slit)
- ¼ tsp turmeric powder
- 1 tsp pepper
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- 2 sprigs of curry leaves
- 1 tbsp lemon juice
- 1 tomato (chopped or sliced)
- ½ tsp red chilli flakes
- ½ tsp garam masala
- 8 Cashew Nuts (made into a paste by boiling or soaking in hot water)
- Salt (as required)
- 1 tsp ghee
- Coconut oil (as required)
INSTRUCTIONS
- Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
- In a kadai/pan, add little coconut oil and shallow fry fish on both sides. Keep it aside.
- In a separate pan, add oil and ghee and heat on a medium flame. Add the sliced onions and sauté until translucent, add the curry leaves, minced ginger, garlic, and green chilies, sauté for a minute until its raw smell subsides.
- Add tomatoes and let it cook for a couple of minutes.
- Next add the turmeric powder, pepper powder, and thin coconut milk. Close the lid and allow the curry to boil for 3 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and mix well.
- Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Add the Cashew cream. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
- Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
- Add sliced round tomatoes and more curry leaves and chilli flake, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
Notes:
- Fishes like salmon, king fish, Pomfret etc can be used.
- Adjust the spiciness of the curry according to your taste by reducing green chilies.
- Coconut oil is the ideal oil for all authentic Kerala recipes
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