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Fish Mollie
(Meen Moilee)
Serves: 4
Cooking time (approx.): 14 minutes
Style: Kerala Non-Vegetarian
500 grams skinless firm white fish slices
1" cinnamon stick
2 green cardamom(s)
1 tablespoon(s) garlic slices
1 tablespoon(s) ginger juliennes
4 green chillies slit
1 medium onion(s) sliced
1 tomato(es) chopped
1 teaspoon(s) turmeric powder
1 cup(s) water
? teaspoon(s) coarsely crushed black peppercorns
1 tablespoon(s) lime juice
2 sprig(s) curry leaves
2 cup(s) coconut milk
2 tablespoon(s) oil
salt to taste
fried tomato slices to garnish
Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3 minute(s) or till the onions have turned pink.
Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10 minutes or till the fish is tender and cooked.
Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.
Garnish with fried tomato slices.
TIPS:
Typically, a big variety of fish with firm white flesh (e.g., sear fish in Kerala) is used for this recipe.
Coconut milk is available off the shelf in Asian markets packed in tins or cartons.
(Meen Moilee)
Serves: 4
Cooking time (approx.): 14 minutes
Style: Kerala Non-Vegetarian
500 grams skinless firm white fish slices
1" cinnamon stick
2 green cardamom(s)
1 tablespoon(s) garlic slices
1 tablespoon(s) ginger juliennes
4 green chillies slit
1 medium onion(s) sliced
1 tomato(es) chopped
1 teaspoon(s) turmeric powder
1 cup(s) water
? teaspoon(s) coarsely crushed black peppercorns
1 tablespoon(s) lime juice
2 sprig(s) curry leaves
2 cup(s) coconut milk
2 tablespoon(s) oil
salt to taste
fried tomato slices to garnish
Heat the oil in a heavy-bottomed pan till hot and fry the cinnamon and cardamoms briefly. Add the garlic, ginger, green chillies and onions. Saute for about 3 minute(s) or till the onions have turned pink.
Add the fish and rest of the ingredients except the coconut milk and mix gently. Cover and cook on very low level for another 10 minutes or till the fish is tender and cooked.
Reduce the heat to very low and add the coconut milk (do not use high heat as coconut milk tends to curdle). Mix gently and simmer for a minute or two.
Garnish with fried tomato slices.
TIPS:
Typically, a big variety of fish with firm white flesh (e.g., sear fish in Kerala) is used for this recipe.
Coconut milk is available off the shelf in Asian markets packed in tins or cartons.
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