KERALA FISH MOLLY
South Indian Kerala style Meen moilee, fish molly/molee. A very mild coconut milk based fish stew.
Provided by Kannamma - Suguna Vinodh
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
- Add in the finely chopped onion and garlic. Add in the chopped green chilli.
- Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
- Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
- Reduce the flame to low. Add in the coconut milk.
- If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
- If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
- Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
- Switch off the flame and serve hot.
MEEN MOILEE: FISH IN FRAGRANT COCONUT MILK
Make and share this Meen Moilee: Fish in Fragrant Coconut Milk recipe from Food.com.
Provided by AZPARZYCH
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Rinse the diced fish chunks in water. Drain off the excess water and place the fish in a bowl. Add turmeric powder and a large pinch of salt. Add lime juice and mix. Cover and refrigerate for 25 minutes.
- Heat the oil in a deep saucepan over a medium gas flame until seriously hot, but not burning.
- Add the chiles, ginger, garlic, onion, and curry leaves to the oil. The curry leaves must be added in at the beginning, so the flavors can infuse with the other ingredients. Stir lightly until onions are transparent. Add 1/2 teaspoon of turmeric powder, and stir. Add enough liquid coconut milk to cover the ingredients in the pan. Do not add the thick coconut milk yet, as it will curdle. Add the fish and a pinch of salt. Bring to the boil, reduce heat, and simmer for 6 to 7 minutes until cooked.
- Add the quartered tomato and the thick coconut milk. Garnish with sliced tomatoes and serve with boiled or steamed white rice.
FISH BAKED IN COCONUT MILK
Steps:
- Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
- Preheat oven to 350 degrees.
- In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
- Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
- Garnish with chopped cilantro.
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