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–+ servings

Fish Molee

Fish cooked in coconut milk, pepper and curry leaves. Best eaten with ghee rice
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 4 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
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