Fish Molee

Name: Fish Molee
Cuisine: Indian
Ingredients: 4 medium pieces fish of any variety; 1 cup 1st extract of coconut milk (thick); 1 cup 2nd extract of coconut milk (thin); 1 chopped onion; 1 teaspoon ginger-garlic paste; 1/2 teaspoon cumin seeds; 2 green chillies slitted; 1/4 th teaspoon turmeric powder; 1/4 th teaspoon white pepper powder; 1 tomato cubed; to taste Salt; 1 tablespoon vegetable oil or coconut oil; To marinade fish; 1/4 th teaspoon turmeric powder; 1/2 teaspoon salt; 1 teaspoon vegetable oil to fry fish

Sabrina Yasmin @barak_kitchen

Riyadh

#Restaurant_Style_Curry
This is a famous and traditional fish curry commonly served in all South Indian restaurants. Fish molee is a dish from Kerala which is very exotic and delicate fish curry where fish is lightly sauteed in oil and cooked with coconut milk.

Sabrina Yasmin @barak_kitchen

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Ingredients

4medium pieces fish of any variety
1 cup1st extract of coconut milk (thick)
1 cup2nd extract of coconut milk (thin)
1chopped onion
1 teaspoonginger-garlic paste
1/2 teaspooncumin seeds
2green chillies slitted
1/4th teaspoon turmeric powder
1/4th teaspoon white pepper powder
1tomato cubed
to tasteSalt
1 tablespoonvegetable oil or coconut oil
To marinade fish
1/4th teaspoon turmeric powder
1/2 teaspoonsalt
1 teaspoonvegetable oil to fry fish

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Steps

1

Marinade fish pieces with salt and turmeric powder. I use rahu fish, you can use other kind of fish which has less bones.
2

Shallow fry these fish pieces in oil until they change colour. Don't fry them till brown.
3

Heat 1 tablespoon oil in a pan.
4

Add cumin seeds, slitted green chillies and curry leaves.
5

Saute for 1 minute.
6

Add chopped onion and saute till they become translucent.
7

Next add ginger-garlic paste and saute for more minute.
8

Add turmeric powder and pepper powder along with 1 cup thin coconut milk. Keep flame in medium heat.
9

Put the fish pieces, add salt, cover and simmer for 5-6 minutes.
10

When the fish cooks completely add the thick coconut milk and cubed tomatoes. Always keep flame in medium heat or coconut milk may curdle.
11

When the curry starts boiling check the seasoning and gravy. Add salt or more coconut milk if necessary.
12

Remove from heat and serve immediately with any kind of rice.