Tuesday, April 23, 2013

Fish Molee

Fish molee


500 grams fish (preferably king fish)
2 medium onions, thinly sliced
1tablespoon ginger chopped
1 tablespoon garlic chopped
1 green chili, slitted
3-4 whole cardamom
4-5 cloves
1 inch cinnamon stick
3 tomatoes sliced
1 teaspoon vinegar
2 cups thin coconut milk (randam paal)
1 cup thick coconut milk
2 sprigs curry leaves
1+ ½  teaspoon chili powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
Salt and oil as required


  • Marinate the fish pieces with 1 teaspoon red chili powder, ½ teaspoon pepper powder, turmeric powder and keep aside for 20-25 minutes.
  • Shallow fry in oil until light golden colour.
  • Heat 1-2 tablespoon oil in a pan.
  • Splutter cardamom, cloves and cinnamon.
  • Sauté green chili, ginger, garlic, curryleaves and stir until raw smell goes off.
  • Sauté onions until transparent.
  • Add ½ teaspoon red chili powder and stir.
  • Add  tomatoes and stir for 3-4 minutes.
  • Add medium thick coconut milk and allow it to boil.
  • Add fish pieces along with required salt.
  • Add 1 teaspoon vinegar.
  • Cover and cook for 2-3 minutes in medium flame.
  • Finally add thick coconut milk and heat for 1-2 minutes.(do not boil)
  • Serve hot with appam/rice.

*In order to make thick gravy add 1-2 teaspoon of corn flour.  

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