FISH MOLEE
Serves 6
Ingredients:
500 grams seer fish,cleaned & cut up
4 tablespoon coconut oil
2 cup sliced red onion
5 serrano chilies,slit
6 cloves garlic,slit
1 inch piece of ginger, julienned
2 sprigs curry leaves
1/2 teaspoon turmeric powder
1 1/2 cup grated coconut
1 large tomato,cut into 1/4 inch circles
1 tablespoon vinegar
Salt & pepper to taste
Method: Extract milk from the coconut. You will need 1 cup of thick milk and 2 cups of thin milk. If you are using canned, like me, use a 13 oz can of coconut milk. Measure 1 cup from it and add water to the remaining to make 2 cups.
In a large pan, heat the oil . Dilute turmeric powder with 2 tablespoon water and add it to the oil. Add the fish pieces to it a few at a time and fry just until they are yellow in colour,turning once. Do not let it brown.We just need to get the colour onto the fish, that is all.
Remove the mildly fried fish to a plate and to that same oil, add onions,garlic,ginger, serrano chilies, curry leaves and saute till the onions are soft on medium high, about 5 minutes.Add the thin coconut milk and vinegar to it and let it come to a boil. When it starts to boil, slide in the fish carefully and reduce the heat to low. Cover and cook till the fish is done, 8-10 minutes.After the fish is cooked,place the tomato slices over the curry and cook for a minute or two. Add the thick coconut milk and let it heat through completely. Do not let it boil. Serve hot with appam or white bread.
There are a few things that you need to keep in mind while making a Fish Molee. Amma told me to. It's about chopping your tomatoes and sauteeing the onions. Tomatoes have to be cut into 1/4 inch thick circles and cooked just until they are soft and loses their bright red colour. Same is the case with onions,slice them and not a dice as they need to be soft and not cooked down so much that they melt into the sauce.It seems they are the main thing you should notice when you look at a Fish Molee!
Serves 6Ingredients:
500 grams seer fish,cleaned & cut up
4 tablespoon coconut oil
2 cup sliced red onion
5 serrano chilies,slit
6 cloves garlic,slit
1 inch piece of ginger, julienned
2 sprigs curry leaves
1/2 teaspoon turmeric powder
1 1/2 cup grated coconut
1 large tomato,cut into 1/4 inch circles
1 tablespoon vinegar
Salt & pepper to taste
Method: Extract milk from the coconut. You will need 1 cup of thick milk and 2 cups of thin milk. If you are using canned, like me, use a 13 oz can of coconut milk. Measure 1 cup from it and add water to the remaining to make 2 cups.
In a large pan, heat the oil . Dilute turmeric powder with 2 tablespoon water and add it to the oil. Add the fish pieces to it a few at a time and fry just until they are yellow in colour,turning once. Do not let it brown.We just need to get the colour onto the fish, that is all.
Remove the mildly fried fish to a plate and to that same oil, add onions,garlic,ginger, serrano chilies, curry leaves and saute till the onions are soft on medium high, about 5 minutes.Add the thin coconut milk and vinegar to it and let it come to a boil. When it starts to boil, slide in the fish carefully and reduce the heat to low. Cover and cook till the fish is done, 8-10 minutes.After the fish is cooked,place the tomato slices over the curry and cook for a minute or two. Add the thick coconut milk and let it heat through completely. Do not let it boil. Serve hot with appam or white bread.
