| |

Fish Moilee | फिश मोईली | Kerala Recipes | Khazana of Indian Recipes | Sanjeev Kapoor Khazana

Byamazingfoodstv


The stuff, amazing things are made of. Like this fish moilee that has all the wonderful items the coast and oceans can offer. Simple, yet drool worthy.

FISH MOILEE

Ingredients

600 grams rohu/pomfret, cut into ½ inch thick slices
Salt, to taste
2 teaspoons lemon juice
2 tablespoons oil
1 teaspoon mustard seeds
10-15 curry leaves
2 medium onions, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
3 green chillies, slit
1 teaspoon turmeric powder
2 cups coconut milk
Fried curry leaves for garnish
Steamed rice to serve

Method

1. Apply a little salt and lemon juice to the fish slices and keep aside for 15 minutes.
2. Heat oil in a non-stick kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent.
3. Add ginger paste, and garlic paste and mix well. Cook for 1-2 minutes.
4. Add green chillies and turmeric powder and sauté for 1 minute.
5. Add the fish pieces, gently mix till each piece is well coated with the masala. Cook on high heat for ½ minute.
6. Add coconut milk and adjust salt and mix. Cover and cook on low heat for about 10 minutes.
7. Garnish with fried curry leaves and serve hot with steamed rice.

Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
To get recipes on your Google or Alexa devices, click here : https://www.klovechef.ai/signup
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : http://www.facebook.com/ChefSanjeevKapoor
Twitter : https://twitter.com/sanjeevkapoor
Instagram : https://www.instagram.com/sanjeevkapoor

#SanjeevKapoor #fishmoilee #keralarecipes #keralafood #fishcurry

sanjeev kapoor,sanjeev kapoor recipe,sanjeev kapoor recipes,khana khazana,chef sanjeev kapoor,khana khazana recipes,masterchef sanjeev kapoor,indian recipes,master chef,indian food,recipes,fish moilee,fish molee kerala style,fish molly,fish molee,fish molee kottayam style,kerala food,kerala cuisine,kerala recipes,fish curry,fish curry recipe,fish curry recipes,meen moilee,meen moilee recipe,meen moily recipe,meen molly

source

Similar Posts

12 Comments

  1. Recipe for Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper… A Traditional Kerala Easter Dish…! 

    Course: Side Dish

    Cuisine: Indian

    Keyword: fish curry, fish molee, fish molly, kerala easter

    Servings: 5

    Author: Akhila

    Ingredients

    For the marinade

    ½ kg fish (see notes, I have used pompano here)

    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 (sliced)

    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 to mato (sliced to rounds)

    Salt (as required)

    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 oil and shallow fry fish on both sides. Keep it aside.

    In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.

    Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.

    Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, 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. 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, close the lid and switch off the flame. Let the tomato cook in the remaining steam.

    Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.

    Notes

    • Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.

    • Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.

    • Adjust the spiciness of the curry according to your taste by reducing green chilies.

    • Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do…

Leave a Reply