Wednesday, 14 October 2009

Kerala Fish Molee Recipe / Fish Molee/ Fish Cooked in Mildly Spiced Coconut Milk

In memory of my Mother……
"There never was a woman like her. She was gentle as a dove and brave as a lioness... The memory of my mother and her teachings were, after all, the only capital I had to start life with, and on that capital I have made my way."
~ Andrew Jackson



Today is my mom's birthday and this post is dedicated to her memory.... even if her body is not amidst us.... her soul will always be there to guide and help us overcome all life's difficulties...... she was a great mother and an even greater human being and she always wanted her kids to follow in her footsteps, to be gentle and compassionate, kind and loving, patient and forgiving and all that my brother and I are today we owe to our mom..... Today I am sharing with you the recipe for Fish Molee the way my mom used to make and appreciated by many..... hope all of you will try this in your kitchen....






Fish Molee / Fish Moli ~ Fish Cooked in Mildly Spiced Coconut Milk
Ingredients:
Fish -1kg
Onion-4 medium, sliced thinly
Green chilly-12nos, slit
Ginger-2pieces chopped
Garlic-1 pod, chopped
Cloves-6 nos
Cinnamon-1" piece 2 nos
Cardamom- 6 nos
Black pepper-6-8 nos
Tomato-4 nos, cut in round shape, thinly
Coconut milk from 1 coconut (thick and thin milk separately)
Turmeric & salt to taste
Cashew nuts- 15 nos ground to a fine paste( you can omit this by replacing 1 tbsp maida)


Method:
  • Heat oil, splutter mustard, then add pepper, cardamom, cloves, cinnamon and fry.
  • Add onion, ginger, garlic, green chilly and sauté till transparent. (Also you can add some thinly sliced carrots and some macaroni while sautéing.)
  • Add turmeric & 1 tbsp maida if not adding ground cashew nuts.
  • Add second and third extracts of coconut milk and when it starts boiling add fish pieces, and simmer on medium heat.
  • When it about to get ready add tomato pieces, and some of thick coconut milk and cashew nut paste. Simmer and when the gravy thickens turn off heat.
  • Serve hot with Palappam, VellayappamBread rolls or Chapathi.

I haven’t updated this humble place of mine for a couple of months.....was away for vacation and lazy after returning also busy with a pre-schooler and no helper at home.... I am thankful to all my readers who inquired about my absence from blogsphere and encouraged me to come back.....also a big thanks to all who commented on my previous posts even though I sometimes fail to return your visit....I promise I will definitely try to find time to visit you all.... I wish all my readers and their loved ones A Very Happy Diwali!!!
Read More » Print Friendly and PDF
Related Posts Plugin for WordPress, Blogger...