Fish Molee- 2 methods

Fish Molee

Method- 1 (with spice powder and coconut milk powder)

Ingredients:-

  1. King fish – 4 medium slices
  2. Coconut oil – 2 tbsp
  3. Curry leaf – 2 sprigs
  4. Garlic – 4 cloves, chopped
  5. Ginger – a medium piece, julienned
  6. Greenchilly – 3 numbers, slit
  7. Onion – 1 big, thinly sliced
  8. Thin coconut milk ( randaampaal) – 1 cup / use 2 heaped tbsp of coconut milk powder + 1 cup of lukewarm water
  9. Thick coconut milk – 1/2 cup / use 1.5 heaped tbsp of coconut milk powder + 1/2 cup of lukewarm water
  10. Salt as needed
  11. Turmeric powder – 1/2 tsp + a pinch ( to marinate)
  12. Red chilly powder – a pinch ( to marinate)
  13. Pepper powder – 1/2 tsp
  14. Fennel seeds – 1/2 tbsp
  15. Cardamom – 1 clove
  16. Cinnamon – 1″ piece
  17. Ripe Tomato – 1 medium, cut into thin slices/ rounds
  18. Salt as needed

Method:-

  1. Powder the fennel seeds, peppercorns , cinnamon & cardamom in your coffee grinder. Keep aside.
  2. Marinate the fish slices with a pinch of turmeric powder, a pinch of red chilly powder & salt for 30 minutes. Heat the oil & fry the fish for 1 minute on both the sides. Drain on paper towels.
  3. Heat the oil & add the onion, 1 sprig of cury leaf, greenchilly, garlic & ginger. Saute till the onion turns brown on the edges.
  4. Add the turmeric powder & the ground masala & fry for a minute on low heat. Add half of the tomato slices & mix well with the masala.
  5. Add the thin coconut milk & salt. Bring to a boil & carefully slide in the fish slices. Bring to a second boil & cover cook on medium low heat for 15 minutes/ till the fish is cooked through. Add the thick coconut milk & salt, if needed. Let cook on low heat for 3 minutes. Finally add the remaining curry leaves & tomato slices, cook for 2 more minutes & remove from heat.
  6. Serve hot with appam/ bread/pulao.

Method 2 (with whole spices, fresh coconut milk and vinegar)

Ingredients:-

  1. King fish – 200 grams, cut into small cubes
  2. Sunflower oil – 2 tbsps.
  3. Curry leaf – 2 sprigs
  4. Garlic – 4 cloves, chopped
  5. Ginger – a medium piece, julienned
  6. Greenchilly – 4 numbers, slit
  7. Onion – 1.5 big, thinly sliced
  8. Thin coconut milk ( randaampaal) – 1 cup (freshly squeezed)
  9. White vinegar – 1 or 2 drops
  10. Cashews – 10 numbers, soaked in hot water for sometime
  11. Thick coconut milk – 3/4 cup
  12. Salt as needed
  13. Turmeric powder – 1/2 tsp + a pinch ( to marinate)
  14. Pepper powder – 1/2 tsp
  15. Crushed pepper – 1/2 tsp.
  16. Cardamom – 1 number
  17. Cloves – 2 numbers
  18. Cinnamon – 1″ piece
  19. Ripe Tomato – 1 medium, cut into thin slices/ rounds
  20. Salt as needed

Method:-

  1. Marinate the fish slices with a pinch of turmeric powder, a pinch of pepper powder & 1/2 tsp. of salt for 30 minutes. Heat the oil & fry the fish for 3 minutes on both the sides. Drain on paper towels.
  2. Heat the oil (use same oil used for frying the fish) in a manchatti & add the cloves, cinnamon and cardamom. Cook till the spices release an aroma. Stir in the chopped onion, 1 sprig of cury leaf, greenchilly, garlic & ginger. Saute till the onion turns pink. Do not brown the onions.
  3. Add the turmeric powder & fry for a minute on low heat. Add half of the tomato slices & mix well with the masala. Cook till the tomato turns mushy.
  4. Add the thin coconut milk, white vinegar & salt. Bring to a boil & carefully slide in the fish slices. Bring to a second boil & cover cook on medium low heat for 15 minutes/ till the fish is cooked through.Add the cashew paste and tomato slices. Cook for 3-4 minutes. Remove from heat. Add the thick coconut milk & salt. Sprinkle the crushed pepper on top.
  5. Serve hot with appam/ bread/pulao.
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