| Recipe Name:
Fish molee |
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| Category:
Indian Regional |
Sub Category:
Kerala |
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| Prep Time |
Cook Time |
Serves |
| 20 mins |
35 mins |
4 |
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Ingredients: |
| Fish |
|
500 gm(preferably firm fleshed and single-boned) |
| Onions |
|
2 nos |
| Tomatoes |
|
3 nos |
| Green chillies |
|
4 nos |
| Ginger |
|
1 small piece |
| Garlic |
|
4 cloves |
| Turmeric |
|
1/4 tsp |
| Red chillies |
|
2 tsp |
| Coconut grated |
|
80 g |
| Lime |
|
1 tsp |
| Cashew nuts |
|
5-8 pieces |
| Salt to taste |
|
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| Oil |
|
2 tsp |
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Method: |
- Cut fish into thick slices, wash and keep aside.
- Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
- Extract 1/2 cup of first milk from coconut and 21/2 cups of second milk. Keep aside.
- Chop tomatoes small, and keep 1/2 cup separately.
- De-seed red chillies and grind till smooth along with garlic and turmeric.
- Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. sauté till onions are transparent, but do not let them brown.
- Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
- sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and Lime.
- Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
- Cover and cook over low flame till fish is done and gravy is thick.
- Add a little more water if gravy is too thick.
- Drop in the reserved tomato pieces and cook for 2 minutes.
- Gradually add the first milk and swirl the dish around till it is well mixed.
- Keep for just a minute longer on the fire and remove.
- Transfer to a serving dish and garnish with a single sprig of mint.
- Serve hot
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