Kerala style meen molee/Fish molee

Written by: 7aumsuvai

Fish molee/meen molee is a popular dish from the state of "God's own country"Kerala. It is one of the best side dish for idiyappam,appam,idli,dosa and even with rice.

Ingredients: Serves 4 to 5 For marinating fish:

  • 10 to 12 pieces - Tilapia fillets
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Pepper powder
  • 2 to 3 tsp - Lemon juice
  • Salt to taste
  • Oil for shallow frying
For the curry:
  • 1 cup - Thick coconut milk
  • 2 cups - Thin coconut milk (second milk)
  • 1 no - Onion (sliced lengthwise)
  • 1 medium - Tomato (chop into big chunks)
  • 4 clove - Garlic (sliced lengthwise)
  • 1/2 inch - Ginger (sliced lengthwise)
  • 3 to 5 no's - Green chilies (add as per your spice level )
  • 1/4 tsp - Turmeric powder
  • 1 to 2 tsp - Coriander powder
  • 1/4 tsp - Pepper powder
  • 1 tbsp - Coriander leaves chopped
  • 1 tsp - Lemon juice
  • 1/2 to 1 tsp - Coconut oil for garnishing
  • Fresh curry leaves for garnishing
  • Salt to taste
For seasonings:
  • 1 tsp - Coconut oil
  • 1/4 tsp - Mustard seeds
  • 1 small - Cinnamon sticks
  • 2 no - Cloves
  • 1 no - Cardamom pods
  • Fresh curry leaves

Preparation method:

  1. Blend fresh coconut slices or grated coconut to get thick and thin coconut milk.
  2. Marinate fish with items given in the list for marinating and set it aside for 30 mins to 1 hr.
  3. Heat oil in a pan, shallow fry the fish until they are half done(just fry 2 mins each sides until they change color little bit). No need to cook them completely.Set this aside.
  4. In the same pan, add a tsp of coconut oil and season it with items given in the list for seasonings.
  5. Followed by chopped ginger, garlic and green chilies, let them brown a bit. Then add sliced onion along with a pinch of salt for the onion to c cook faster, saute them until they are translucent.
  6. Add tomato and saute for few seconds (no need to cook them completely), then immediately add turmeric powder, coriander powder and pepper powder, saute for a minutes until the raw smell of masala goes.
  7. Now add the thin coconut milk (around 2 cups) along with the required salt for the curry, bring it to boil over medium flame. Now, add the fried fish and continue to cook over medium flame for 5 to 10 minutes or until the fish cooks completely.
  8. Finally add the thick coconut milk and reduce the flame to low. Followed by few fresh curry leaves, little pepper powder, coconut oil and cook for 2 to 3 minutes. Switch off the stove and add chopped coriander leaves and few drops of lemon juice. Cover with a lid. Serve with idiyappam, appam,etc.

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