Malabar Moodi Pathal/ Pathiri
(Rice pancakes)

These soft, pan-poured rice pancakes is one of the most staple breakfast and dinner rice pancakes in Thalassery, and other parts of northern Kerala. Can also call it a distant cousin of dosa 😅 w/o the fermentation.

Moodi pathal, unlike the commonly known pathiri which is a flatbread made of rice flour is rice soaked for half an hour and ground into a paste along with shredded coconut and cooked rice, made into a thin batter and a ladleful of the batter is pour into a pan and swirled to get a round pancake which is immediately covered with a lid, allowing the pancake to cook from both sides simultaneously. Hence the name Moodi Pathal, “Moodi” means covered/ lid and pathal means pancake/ flatbread.

The addition of shredded coconut, though not necessary, but adds in a lot of flavor profile to the rice flatbread. Usually enjoyed with coconut milk and sugar, spicy malabar fish curry aka mulagittadh/Fish Varattiyadh (you can find the recipe by tapping the link), or any curry of your choice.

Ingredients: (Makes for 2)

1 cup White rice (Basmati and the likes of it also can be used)
2 tbsp leftover cooked rice (ponni, kuruva, matta rices)
1/4 cup Shredded Coconut
Salt
1 and 1/2 cups approx Water (can be a little less or more)
1 tbsp Coconut oil
Ghee for smearing on the pathal

Instructions:

Rinse and soak the rice for half an hour at least or upto 2 hours and in a mixer grinder, add in the soaked rice, leftover cooked rice, shredded coconut, salt and half cup water.
Transfer the batter to a bowl and add water to the required consistency (quite loose but not too watery either)
Heat a well seasoned cast iron pan on high, and smear with coconut oil, once water sprinkled jumps, you may pour in a deep ladle full of batter into the pan and swirl it to get a nice round rice pancake. Cover it immediately and allow to cook on medium heat for around 2 minutes and transfer the pathal into hotpot or plate, smear ghee and cover it with a lid.
Enjoy with coconut milk and sugar or with spicy malabar fish curry (mulagittadh) or your choice of curry.

Tips:

Make sure you do not add too much of cooked rice, which can turn out to be a messy situation.
Make sure the pan is on medium high flame, preferably a well seasoned cast iron pan, may feel like a crispy dosa, but once smeared with ghee and covered in and kept for couple of minutes in a hotpot or a plate, you will see how nice and soft it becomes.
Make sure the batter is quite loose, not very watery either.
The first couple of them might turn out with cracks, if the pan isn’t well heated and at the right temperature and make sure you cover the pathal immediately after pouring and swirling.
Make sure to grind the rice with very little water, or else you will end up with a batter than isn’t ground properly.

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡

Meen Thala Varattiyadh/ Malabar King Fish Head Curry

A very common fish curry that we malabaris (people living in the Malabar coastal region) make on a daily basis is this Meen Varattiyadh. Fish pieces are simmered in a spicy tomato based gravy that is then given an extra sourness by adding Tamrind water that gives it its special flavors. Some very basic ingredients found in a coastal malabar kitchen turned into a finger licking good curry that is usually accompanied with puttu (Steamed Rice cake), ari dosa (rice crepe), thenga pathal (rice and coconut pancake) etc.

The same curry is prepared in various forms, it's like biryani, each house has their own varrattiye/ molotta recipe. I make this way and also prepare by sautéing each ingredient (depends on my mood ;)). In our place, we specifically call it molotta AKA mulagu ittadhu. I love King fish/ ayakoora molotta and also the head part of it, that has tender meat and the bones can be chewed too, which is upto you.

Have the curry warm and it always tastes the best the next day.

Ingredients :

700 gms King Fish Head/ King Fish chunks or slices
2-3 Medium Tomato, chopped roughly
Curry leaves
1 tsp Rock salt
2 cloves Gralic, pounded
1 small piece Ginger, pounded
5 tsps Kashmiri Chilli Powder
Green Chillies, optional
1/4 tsp Turmeric powder
1 tsp Coriander leaves
1/2 cup water
Tamarind, smaller than lemon sized ball soaked in hot water

Tadka/Tempering:

Coconut oil
Mustard seeds Curry leaves
Fenugreek seeds/ Fenugreek powder, optional

Instructions:

Roughly chop tomatoes, and add curry leaves, rock salt and squeeze well with clean hands.
Add slightly ponded ginger and garlic, and the spice powders, and mix well.
Add water as required and allow to come to a boil.
Next add tamarind water, and check and add according to taste. Check for salt.
Add cleaned king fish head pieces to the gravy and cover and cook for no more than 10 minutes, this will make the fish meat hard.
Temper mustard seeds, Fenugreek seeds (optional),and curry leaves in coconut oil and add to the curry.
Enjoy hot with your choice of roti/ rice. Preferably malabari rotis. Tastes best the next day.

Ps: You can use any fish of your choice manthal, prawns, ney meen/ ayakoora, sardines etc being my favorites

Halal Fish and Chips

One of the most popular dishes of England is their Fish n Chips. Fish that is filleted is coated in flour and dipped into a batter and deep fried. I love my fish n chips piping hot and seasoned well. Sometimes, the fish n chips that you get in food joints does not match your expectations. That's when I started making them at home. The original recipe requires beer in the batter. The carbon dioxide helps the batter to be light and airy. Since beer is not an option for us, I use baking soda, and always gives me the best crunchy fish. I have used frozen fish fillet (that is mostly cod or haddock fish) here, you may use fresh fillet of cod, cream dory, tilapia etc

The chips in this dish is usually on the thicker side, with thick slices or that of thicker French fries. I like my fries thin, so I have cut them thin, you may prepare the thick ones. And most of the time, the fish n chips is served with mushy peas, but as my family is not very fond of peas, I made the corn on the cob instead with steamed beans. You may use any choice of your favorite dip, I usually have it with mayo garlic, but I forgot to place it in the frame of my picture.

Have them piping hot, and your kids will love them too!

Ingredients :

2-3 Frozen/ Fresh Fish Fillet (Cod, haddock etc)
Corn on the cob
Beans
Potaties, for chips

For the batter:

1 cup All Purpose Flour
1/4 Corn Flour
1 tsp Baking Soda
Salt, as required
Freshly crushed Black Pepper
Water

For the dry flour mix:

1/4 Corn Flour
1/4 All Purpose flour
Salt, as required
Pepper powder, as required

Chips:

2 Medium-Large Potatoes
Salt, as required
Oil for frying

Instructions:

Chop up the potatoes (thick pieces, I like them tin), and wash the potatoes well, to remove any excess starch. Boil and cook them in hot water for around 5-6 minutes on low.
In a bowl of ice water, add the half cooked potatoes and allow them to cool.
Once cool, drain them and place the potatoes on a kitchen towel and allow to dry.
Place another kitchen towel above the potatoes to soak up any excess moisture.
Fry the chips for 8-10 minutes or until when mixed with a slotted spoon, the chips feel cooked, you may drain the cjips onto a dry kitchen towel ans fry again for a couple of minutes on low for that added crispness.
Combine the ingredients under batter and mix well to make a loose battery but not watery too. Set aside.
Cut the fish Fillet lengthwise in half and half them again as well. If the strips are too long, cut them horizontally again. Now coat the fish in the dry mix and dip them in the batter and fry immediately in hot oil for around 4 minutes on each side.
Serve the fried fish hot with crispy chips, boiled corn on the cob and / steamed beans or mushy peas.

Ps: You may add your choice of seasonings too

Puzhungapathil/ Meen vecha pathil (Steamed Rice Pancakes stuffed with Fish Masala)

Here I am sharing the recipe of puzhungapathil, something I despised until few years ago. Never did I imagine Iwould actually be posting the recipe of puzhungapathil, or aka meen vecha pathil, it's more like a Kerala version of stuffed pizza, at least that's how it is popularly known among kids. :D

This pathil is one of the most popular dinner dishes originating from Thalassery, where a dough is made of rice flour and spread with a layer of fish masala made using ground coconut, over which fried fish is placed and finally a similar layer of rice flour dough is smeared with the fish masala and placed over the fried fish layer, the masala smeared side facing downwards. The sides of the pathil are pressed slightly to close the edges which might leave finger impression son the edges.

The process might seem tedious and may look like huge task, but when the work is divided, and done in advance, it's easier to assemble and prepare the final product. The rice need to be soaked and ground and made into a dough adding roce flour and set aside. Prepare the fish masala and fish fry and set aside and assemble them and steam them, when required for around 20 minutes each. The name puzhungapathil comes as the pathil (roti) is made using the steaming method (puzhungal) so we call it puzhungapathil, puzhungalarotti, meen vecha pathil, etc. The same pathil is made into a crescent shape and stuffed with the masala and fried fish and is called Meen ada. Some people like to make the masala like dry fry, I prefer the more moist version, and also in some versions, the fried fish is pulled apart and the flesh is added to the masala. No matter what fish you choose for the masala, adding prawns always takes the flavor of the masala to a next level. Puzhungapathil with a glass of Sulaimani (black tea) is a must. It always tastes the best the next morning..mmmm.. Yummmm!!

Here I have used kingfish and prawns. I am sure you will love this TRADITIONAL Malabar dinner! Without further a do, let's see how it's done!

Ingredients : (makes around 7-8 medium pathils)

For Pathil:

3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
1/2 box Shredded Coconut
1 tsp Fennel seeds
1/2 tsp Garam masala powder
1/2 Onion, roughly chopped
Salt, as required

For Frying fish:

100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
Coconut oil, for frying
2 sprigs curry leaves

For the masala/ filling:

1/2 + 3 tbsp box Shredded coconut
1 tsp Fennel seeds
1/2 cup warm water
1 1/2 Onions, sliced
1 tbsp ginger garlic, freshly pound
2 sprigs Curry leaves
1 Tomato, chopped
1/4 tsp Turmeric powder
2 tsp Kashmir red chilli powder
1 tsp Coriander powder
3 Green chillies, slit
Salt, as required

Instructions :

You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
Add the sliced onion, curry leaves and add salt and saute until translucent .
Next add in the pound ginger garlic paste, saute until raw smell disappears.
Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
Now, add in the slit green chillies and mix.
In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
Add water and salt as required, allow to come to a boil.
Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
The dough that has been resting has to be made into balls of same quantity.
On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti
Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).

Notes:

Make sure the filling isn't too dry or too watery.

The rice dough should be too hard, if it's hard, the dough will have cracks and if the dough is too loose, it will not hold its shape.

Prepare the filling in advance, so that the preparation becomes easier.

Effortless Malabar Style Chemmeen Thenga Chor

Have you had situations where you are already late and tired to make lunch? Well, this recipe is here to the rescue! Definitely, a must-try if you love 'naadan' food and tastes like its right from 'The God's Own Country'.

This Chemeen thenga chor is something that is made quite often at home since childhood. I have always been a picky eater when I was smaller and used to completely dislike when mama made this, then least favorite rice. Only after I grew did I know that I was missing out so much on this Chor (rice) and its flavors in my life! 🤣Ever since this rice has always been my last minute resort which is equally delicious compared to basic meals from our place! So of course, this is my mommy 's recipe! This might not be authentic but that's how me and my mama cooks🤷‍♀️😀 We don't follow any particular recipe or go for proper measurements! 😅

Let's move on to the recipe now. The rice is very pungent and flavorful, you would not want to miss out on its flavors. As the name suggests, it is so effortlessly made. All you need are cleaned prawns and 30 minutes of your time in total. That easy I must say.

Basically, it is rice cooked in a masala of turmeric, chilli powder, coriander powder and garam masala in small proportions, in which the prawns are cooked in the gravy and coconut milk is added to escalate its flavor profile. Here, I have used coconut milk powder in the recipe for ease of accessibility but does the job well. You may use freshly squeezed coconut milk too (any day better)! 🤣

The rice is often accompanied by some mango-coconut chutney and pappadam (pappad) and/ raita. Here I did not have pappad with me, hence only the coconut chutney is pictured.

Let's get going and make this super delicious and effortless Thenga Chor with Chemmen.

Ingredients:

(Makes for 3 people)

2 glass Ponni Rice/ Jeerakashala
Water (check notes) *
15-20 Prawns, cleaned and deveined
1 medium Onion, sliced
2 tbsp ginger garlic paste
1 small tomato, chopped
3 green chilies
2-3 sprig of curry leaves
1/4 Turmeric powder
1 1/2 tsp Chilli Powder
1 tbsp Coriander powder
3/4 tsp Garam Masala
1/2 cup Coconut milk powder

Instructions :

Pour the coconut oil in a large pot and Sautee the onions until translucent and add in your ginger garlic paste and curry leaves. Saute till the raw smell disappears.
Now add the slit green chilies and chopped tomatoes, and cook for a couple of minutes until the tomatoes mash.
Now add all the spices and Sautee on low till the spices have no raw smell, about 2 minutes.
Add the cleaned and deveined prawns to this and sautee
Next, add the washed and drained rice and add water as required (refer notes)*.
Add the coconut milk (mix 2 tbsp water to the coconut milk powder and make a paste) to the rice and close the lid and allow to cook. For cooking time for the different types of rice check notes.*
Voila, and you are done! Effortless Chemmeen Thenga Chor is done.
Garnish with fried curry leaves and a Mango coconut chutney on the side.! (recipe below 👇)

Notes*-

You may always use freshly squeezed Coconut milk if you have the time, it is definitely much better!
For Jeerakashala : water ratio is 1 : 1 1/2 glass

Ponni rice : water ratio is 1 : 2 1/4 glass

For cooking Jeerakashala rice - After 10 minutes give a mix, and close the lid and let it cook on simmer for another 5 minutes and it's done! (If using Jeerakashala I prefer using ghee instead of coconut oil)
For cooking Ponni rice - Cook covered for at least 25 minutes and check it's doneness and cook more if required.

Mango Coconut Chutney

1/2 cup grated coconut
1 small garlic clove
1 side slice of green mango, chopped
1/2 tsp Kashmiri Chilli powder
Salt

Grind in a grinder all the above ingredients or use a mortar and pestle for better results.

Saucy Garlic Butter Prawns in Coconut milk

with Rice Noodles

Doesn't it sound crazy yum already? How cannot it be? It is definitely a concoction of my two favorite cuisines - Thai and Italian. I am sharing this recipe for those who want to try cooking something different and appetizing during the weekend. Few ingredients and in about 30 minutes you have your dinner ready! 😍😋

It is super gourmet as the smell of prawns sizzling in butter will make you drool, not only is the smell killer, it tastes incredible! More like an Italian-Thai version of Idiyappam and stew but with much more dimension and richness. 💯

Moving on, the recipe requires minimal ingredients. The main stars of this dish are prawns, Thai vermicelli rice noodles, ginger garlic, butter, olive oil, coconut milk, fish sauce and a dash of honey (totally optional-honey helps to balance flavors). That's pretty much it. So if you are fond of these main ingredients then this definitely is your game! I would describe this to be more of a saucy and luscious Tom yum soup with some rice noodle add on! Also, you may use any kind of rice noodles, not necessarily the vermicelli variety. But that would be best. Also when I discovered rice noodles I was surprised to see that this is a perfect substitute for pasta/idiyappam.

Whenever I make a seafood dish I prefer to keep the head's and bones of the fish to make fresh fish stock, it does wonders for your seafood meal.

In this scenario, I boiled the heads of the prawns for about 3 minutes. And used the stock for making the gravy. I have also incorporated some herbal leaves called the kaffir lime leaves (if I am not wrong), which is commonly found here in Dubai and used in Tom Yum soup that gives it that lemony flavor. These Kaffir lime leaves are so aromatic that you wouldn't let go of it the next time you make Thai Cuisine.

While deveining and cleaning your prawns make sure to keep the tails intact, for that extra dimension. Also when cooking the rice noodles make sure you follow the instructions on the package, and not make it too soggy and drain very well.

When frying the marinated prawns keep the marinade aside and only scoop out the prawns and cook them as you don't want the garlic in the marinade to burn. The marinade is added to the cooked prawns with a blob of butter for that extra sizzle, aroma, and infusion of flavor.

I do not intend to make you drool, so without further ado let's get started! 😁

Ingredients :

200 gm Thai Vermicelli Rice Noodles

200 gm Prawns (cleaned and deveined)

2 tbsp olive oil

2 tbsp butter

3 cloves garlic (chopped finely)

1 very small piece of pound ginger

1 sprig kaffir lime leaves

1/2 cup coconut milk powder / 1 can of coconut milk

1 tsp fish sauce

1/2 lemon squeezed

1 tsp honey (optional)

Instructions:

To make the marinade for the prawns, toss together the prawns with olive oil, ginger-garlic, honey, and red chili flakes.

Meanwhile, cook the rice noodles according to the package instructions.

Now scoop out the prawns from the marinade and reserve the marinade. In a medium skillet, add in 1 tbsp butter and olive oil and cook the prawns for 2-3 minutes each side and season with salt and pepper.

Next add the reserved marinade, 1 tbsp butter, and freshly cracked pepper.

Once the garlic gives out this amazing aroma and the garlic starts to become golden brown turn off the flame and remove the prawns from the skillet and reserve half of it for topping.

To the skillet, add the coconut milk and ¼ - ½ cup fish stock and the fish sauce. Add the twig of kaffir lime leaves and let it simmer for 3-5 minutes.

Remove the skillet from the heat, squeeze in some lime juice if you'd like and ta daaaa! You are ready to devour this flavorful soupy meal.

Serve hot with the boiled/steamed rice noodle. Bon Appetit!

Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram, etc so that I can see when you make it. ♡♡♡♡

Street Food Style Easy Thai Stir-Fried Rice

Who doesn't like easy recipes to cook for weeknights or a spontaneous late lunch when you feel like it. I love such recipes. This is definitely one among the lot that I cook often to content my Thai cravings. Thai food has a special place in my heart, I would explain it as the amalgamation of my native Kerala cooking and my favorite Chinese cuisine. And when it combines, it is simply the best.

I say it has some connection to do with Kerala cooking because of the coconut milk (which is used predominantly in most of the Keralite dishes), then the palm sugar (which is pretty much the same as Jaggery (bellam), then the bird's eye chili which our very own Kanthari mulaku which is super hot and has many health benefits which is commonly used both in Keralite dishes as well as Thai food. And Indo-Chinese food I just lurrrveeee. So now you know how much I love Thai food. Its a flavor explosion in your mouth. No kidding!

I have always longed to try Thai food, like I said if you have been following me being bought up in Dubai I have been able to try and blend with all the varieties of cuisines in the world. Always very blessed for that. Alhamdulilah.

So one fine day, years back, me and my family were on a wait to go to our favorite family restaurant "Emirates Seafood". Noticing the queue we were totally disappointed and we were really hungry. Right next to this restaurant we find an eatery saying Thai food. We were muddled if it was the best time to try a totally new cuisine. As a very ardent food lover, I very well knew the renowned items to order. Oh boy! Was I super delighted to try the food? Finally found food for the soul, it was so heartwarming, so homely, so DELICIOUS! Ever since I never missed a chance to have Thai food.

Okay, enough of the intro! Moving along now. Thai rice is normally cooked using Jasmine rice, but here since I was craving Thai food so badly and didn't have any Jasmine rice in the pantry Basmati rice was my go-to solution. It pretty much did the job, which means you guys may try it this recipe with Basmati but Jasmine is the authentic one.

Thai Street food comes with a parcel of a flavor-boosting condiment called the 'Prik Nam Pla' (Chillies in Fish Sauce). This is the BOMB that you have to try with this fried rice, it simply takes you on a flavor ride and makes you want for more. It is a combination of garlic, fish sauce, red chilly and lemon. The tangy spiciness is out-of-the-world good.

Disclaimer: This isn't the authentic Thai fried rice recipe, adapted to my choices and resources available. So please make sure, even if you don't have any Thai ingredients you must have the fish sauce in your pantry which is the main ingredient that gives the amazing flavor. If you don't have one, go get one! It is super useful.

I was so hesitant to buy fish sauce initially, wish someone told me earlier, wondered what I could do with it, but Thai food is all about fish sauce, you can make Tom Yum soup which is the bestest soup (will post the recipe once I make it soon), Thai Rice noodles (recipe is sitting in the drafts will post soon in sha Allah), etc.

For the protein in this dish, you may use chicken/ prawns, I have used both. This rice has an orange-pinkish brown shade to it because of the oils from the prawn.

This Thai fried rice is not only delicious, but it is also super easy, as it is a stir fried rice it is done so fast on high heat, within minutes your lunch is served. All you need is some fish sauce and all the other ingredients, I am sure pretty much all the households must have it! This rice smells amazing, I am already drooling thinking about it.

A plate of this Thai Stir-fried rice right from the wok with a squeeze of lemon and a drizzle of Prik Nam Pla.. is DELECTABLE.😋

Let's get started!

Ingredients:

For the Thai Stir-Fried Rice:

2 cups day-old/ 2 cups cooked Basmati rice/ Jasmine rice
2+1 garlic cloves chopped finely (2 for sauteeing and 1 for the sauce mixture)
200 gms tender chicken breasts sliced and marinated in salt and pepper
1/2 tsp white pepper powder
10 -12 shrimps/ prawns deveined and cleaned
2 eggs
1 small carrot chopped
10-12 french beans chopped
1/3 cup sweet corn
2 tsp sriracha sauce (optional)
1 tsp soy sauce
1 tsp fish sauce
1 garlic clove (chopped finely)
A pinch of sugar
2 tbsp green spring onions chopped
1/2 tsp Black Pepper Powder
Salt as required

For Prik Nam Pla (Red chilis in Fish sauce):

1-2 tsp sriracha sauce (optional)
3/4 tsp red chili flakes / Red bird's eye chili 3-4 (I substituted red bird's eye chili with red chili flakes)
3 tbsp fish sauce
1/2 lemon juice
1 tsp soy sauce

Instructions:

Cook 2 cups basmati rice (cooking method here - tips for cooking Basmati Rice at the end of the page) and set aside to cool.
Combine the ingredients under Prik Nam Pla in a bowl and set aside for the end.
In a bowl mix together soy sauce, fish sauce, sriracha sauce, garlic cloves, and sugar.
In a wok or skillet, pour vegetable oil and saute the garlic cloves until fragrant.
Now, add the sliced chicken pieces that have been marinated and sautee for about 4 minutes and add the prawns and saute for about 3 minutes.
Next, add 1/2 cup rice to the sauteeing chicken and prawns so that the rice soaks up all the juices from them.
Move aside the rice mixture and add the eggs one at a time and scramble them adding some salt.
Now set aside this egg mixture and in the same pan stir fry the veggies- carrot, beans, sweet corn and lastly the green onions on high heat for about 2-3 minutes or until just done. The veggies should be crisp.
Combine the egg, chicken, prawn, and veggies and add the rice in batches and pour in the sauces prepared earlier (soy sauce, fish sauce and sriracha sauce) and stir everything on high heat.
Serve hot with the Prik Nam Pla condiment, a lemon wedge and sprinkle a pinch of pepper powder.
Your delicious Street Food Style Easy Thai Stir-Fried Rice is ready! Enjoy!

Creamy Fish Molly/ Moilee/ Molee

Have you ever had fish molly? A traditional Kerala dish. It is a fish stew, mildly spiced, originated in Kerala with a Portuguese impact. It is prepared in a coconut milk base which gives its mildness. This curry is simply delicious, loved by the little ones too as it isn't very spicy. There is a story behind the name and invention to this curry. Centuries ago when the Portuguese invaded India, the local people of Kerala used to prepare food very spicy, which the Portuguese weren't fond of. Kerala was a place abundant in spices, coconut, and seafood. So to suit their taste buds, the curry was prepared with coconut milk to make it mild. This the Portuguese loved and named the curry after the lady;Molly, who made it. That is how Fish Molly/ Moilee happened.

I have my own touch to this recipe I have added cashew nut paste for a more creamier touch. And I used Coconut milk powder for ease of cooking. You may use fresh coconut milk for a more tastier experience. This isn't exactly the authentic recipe. But I like it this way. I haven't added the tomatoes in the last stage unlike the authentic recipe, the fact being, no one likes to have raw tomatoes in the curry here!😄

The aroma when you make this dish is simply amazing. The curry leaves when sauteed in ghee takes you to a whole new experience taste and smell wise. The spiciness comes from the green chilli and black pepper yet they are made subtle using coconut milk. The fish is lightly marinated in salt, pepper and turmeric powder and fried for a couple of minutes, just until the fish is slightly done. The fish gets done in the curry base. It goes best with Appa, Idiyappam, and Chapathi/ Roti. Let's get cooking!

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)

For the fish molee

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.

Serve with Appam, Idiyappam, and Chapati/Roti. Enjoy!

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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Malabar Moodi Pathal/ Pathiri
(Rice pancakes)