Name: Fish Molee
Prep time: 20 min
Total time: 20 min
Ingredients: 4 large Spanish Mackeral (Naimeen / Ayakoora); 1 no Onion (sliced, large); 2 tbsp Pepper powder; 1/4 tsp Turmeric powder; 3 nos Green chillies (slit); 1/2 tsp Ginger (julian); 1/2 tsp Garlic (thinly sliced); Lemon juice (A few drops); 1 no Tomato (small); 1 stick Cinnamon (Karugapatta); 1/2 cup Coconut milk; Curry leaves (Few); 3 nos Shallots (sliced, Kunjulli); 1 tsp All purpose flour/Corn flour (for thickening gravy, Maida); 2 tbsp Oil; Salt (As reqd)

Fish Molee

Fish cooked in coconut milk, pepper and curry leaves. Best eaten with ghee rice

Print Recipe

Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

4 large Spanish Mackeral Naimeen / Ayakoora
1 no Onion sliced, large
2 tbsp Pepper powder
1/4 tsp Turmeric powder
3 nos Green chillies slit
1/2 tsp Ginger julian
1/2 tsp Garlic thinly sliced
Lemon juice A few drops
1 no Tomato small
1 stick Cinnamon Karugapatta
1/2 cup Coconut milk
Curry leaves Few
3 nos Shallots sliced, Kunjulli
1 tsp All purpose flour/Corn flour for thickening gravy, Maida
2 tbsp Oil
Salt As reqd

Instructions

For preparing fish molee, first wash well the fish slices and drain.
Apply a mixture of salt, pepper and turmeric on the fish pieces. Leave it in the fridge for 15 minutes for marination.
Shallow fry the fish pieces and keep aside.
In the same pan, add cinnamon, sliced onions, green chillies, ginger and garlic, pepper powder, salt and add little water.
Give it a boil, add coconut milk and stir in the fried fish pieces. Heat the curry and remove from flame before boiling starts.
In a small wok or kadai, fry shallots in oil, add tomatoes, curry leaves, little pepper powder, plain flour or corn flour and saute till well done.
Pour this into the coconut/fish mixture. Add lemon juice. Enjoy..thank you ..Rita