Fish Molee
Fish Molee, also known as Fish Moolie is a speciality of Kerala and it tastes heavenly. Made in coconut milk and traditional spices, fish molee is best served with appams. Reminding of traditional Portuguese flavours, this fish stew has mild spices and is one of the most prominent dishes of the state
Fish Molee is a famous dish from Kerala, India, known for its fragile flavors and rich coconut milk base. This is the way you can set it up:
Fixings:
Fish: Utilize firm white fish like tilapia, cod, or halibut, cut into filets or pieces (around 500g or 1 lb)
Coconut Milk: 1 can (400ml), ideally thick coconut milk
Onion: 1 enormous, finely cut
Green Chilies: 2-3, cut the long way
Ginger: 1-inch piece, julienned or finely slashed
Garlic: 4-5 cloves, minced
Curry Leaves: 1 twig
Turmeric Powder: 1/2 teaspoon
Coriander Powder: 1 teaspoon
Red Stew Powder: 1/2 teaspoon (acclimate to taste)
Dark Mustard Seeds: 1/2 teaspoon
Fenugreek Seeds: 1/4 teaspoon
Salt: to taste
Coconut Oil: 2 tablespoons (substitute with any cooking oil if important)
Water: depending on the situation
Coriander Leaves (Cilantro): for embellish
Directions:
Marinate the Fish:
Rub the fish pieces with just the right amount of salt and turmeric powder. Put away while you set up the other fixings.
Set up the Masala:
Heat coconut oil in a container over medium intensity. Add dark mustard seeds and fenugreek seeds. Allow them to splutter.
Add cut onions, green chilies, ginger, garlic, and curry leaves. Sauté until the onions become brilliant brown.
Add Flavors:
Bring down the intensity and add turmeric powder, coriander powder, and red stew powder. Sauté briefly to toast the flavors, taking consideration not to consume them.
Cook the Fish:
Add the marinated fish parts of the skillet. Delicately blend in with the masala to cover the fish. Cook for 2-3 minutes.
Add Coconut Milk:
Pour in the coconut milk and mix delicately to join. Carry the combination to a delicate stew. On the off chance that the curry is excessively thick, add a little water to accomplish the ideal consistency.
Stew:
Cover the container and let the fish stew in the coconut milk curry for around 8-10 minutes, or until the fish is cooked through and pieces effectively with a fork. Be mindful so as not to overcook the fish.
Finish and Trimming:
When the fish is cooked, check for preparing and change salt and flavor levels if necessary.
Decorate with new coriander leaves (cilantro).
Serve:
Fish Molee is commonly served hot with steamed rice, appam (rice flapjacks), or dried up bread to absorb the delightful coconut milk sauce.
Tips:
Change the fieriness by differing how much green chilies and red bean stew powder as indicated by your inclination.
Utilize new curry leaves for the bona fide fragrance they grant to the dish.
Coconut milk will in general thicken after standing, so change the consistency with water if warming extras.
Partake in your Fish Molee with its fragrant coconut sauce and delicate fish pieces!
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