Fish Molee
Authentic Fish Molee Recipe from South India | Easy and Delicious
Introduction
Fish Molee is a traditional Keralan dish that is known for its delicate flavors and creamy coconut milk-based gravy. This dish is a perfect blend of spices, coconut, and fresh fish that will tantalize your taste buds.
History
Fish Molee has its origins in the coastal region of Kerala, India. It is a popular dish among the Malayali community and is often served during special occasions and festivals. The dish has evolved over the years, with different variations and adaptations being made to suit individual tastes.
Ingredients
How to prepare
- Cut the fish into thick slices, wash them, and set aside.
- Cut the onions into fairly thick rounds, finely chop the ginger, and slit the green chillies.
- Extract 0.5 cup of first milk from the coconut and 2-0.5 cup of second milk. Set aside.
- Chop the tomatoes small and set aside 0.5 cup separately.
- De-seed the red chillies and grind them until smooth along with the garlic and turmeric.
- Grind the cashew nuts separately until smooth.
- Heat oil in a pan and add the onion rounds and chopped ginger. Sauté until the onions are transparent, but do not let them brown.
- Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients along with salt.
- Sauté until the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
- Stir until the gravy is well blended, check for salt, and gently drop in the fish pieces.
- Cover and cook over low flame until the fish is done and the gravy is thick.
- Add a little more water if the gravy is too thick.
- Drop in the reserved tomato pieces and cook for 2 minutes.
- Gradually add the first milk and swirl the dish around until it is well mixed.
- Keep it on the fire for just a minute longer and then remove.
- Transfer to a serving dish and garnish with a single sprig of mint.
- Serve with plain rice or thickly sliced fresh bread.
Variations
- You can add vegetables such as bell peppers, carrots, or peas to the dish for added flavor and nutrition.
- You can also use different types of fish such as salmon or tilapia for a different taste.
Cooking Tips & Tricks
Use fresh fish for the best flavor and texture.
- Make sure to sauté the onions and ginger until they are transparent but not browned.
- Adjust the amount of green chillies according to your spice preference.
- Be careful not to overcook the fish, as it can become tough and dry.
- Garnish with fresh mint for a pop of color and flavor.
Serving Suggestions
Serve Fish Molee with steamed rice or fresh bread for a complete meal.
Cooking Techniques
The key to making a delicious Fish Molee is to cook the fish gently in the coconut milk gravy until it is tender and flavorful.
Ingredient Substitutions
If you don't have fresh coconut, you can use canned coconut milk instead.
- You can substitute cashew nuts with almonds or pistachios for a different flavor.
Make Ahead Tips
You can prepare the coconut milk gravy ahead of time and store it in the refrigerator until ready to use. Just reheat and add the fish when you are ready to serve.
Presentation Ideas
Serve Fish Molee in a decorative serving dish garnished with fresh mint leaves for a beautiful presentation.
Pairing Recommendations
Fish Molee pairs well with a side of steamed rice, naan bread, or dosa.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Nutrition Information
Calories per serving
350 per serving
Carbohydrates
15g per serving
Fats
20g per serving
Proteins
25g per serving
Vitamins and minerals
Fish Molee is rich in vitamins and minerals such as vitamin C, vitamin A, iron, and potassium.
Alergens
Contains fish, nuts, and coconut. May contain traces of gluten.
Summary
Fish Molee is a nutritious dish that is high in protein and healthy fats. It is also a good source of vitamins and minerals.
Summary
Fish Molee is a delicious and nutritious dish that is perfect for a special occasion or a cozy family dinner. With its creamy coconut milk gravy and tender fish, this dish is sure to become a favorite in your household.
How did I get this recipe?
I remember the thrill of stumbling upon this recipe for Fish Molee many years ago. It was during one of my many travels to the southern coast of India, where I had the pleasure of sampling some of the most delicious and aromatic dishes I had ever tasted.
I had always been drawn to the vibrant flavors and spices of Indian cuisine, and during my time in Kerala, I was lucky enough to be invited into the home of a local family for a traditional meal. As I sat at their dining table, surrounded by the intoxicating scents of curry leaves, coconut, and freshly caught fish, I knew that I had to learn how to make this dish for myself.
The matriarch of the family, a sweet and gentle woman with a twinkle in her eye, graciously agreed to teach me her recipe for Fish Molee. As we stood side by side in her kitchen, she guided me through each step with patience and care, explaining the importance of using fresh ingredients and allowing the flavors to meld together slowly over a low flame.
The key to a perfect Fish Molee, she told me, was in the balance of flavors – the subtle sweetness of coconut milk, the tang of tamarind, the heat of green chilies, and the earthy richness of turmeric and cumin. It was a delicate dance of spices that required a gentle touch and a keen sense of timing.
As we stirred the pot together, the aroma of the simmering curry filled the air, and I felt a sense of pride and joy knowing that I was learning a recipe that had been passed down through generations. I could sense the love and care that went into each ingredient, and I knew that this dish would hold a special place in my heart for years to come.
After hours of simmering and stirring, the Fish Molee was finally ready, and we sat down to enjoy our meal together. The first bite was a revelation – tender pieces of fish bathed in a fragrant coconut sauce that was both comforting and invigorating. I closed my eyes and savored each mouthful, feeling grateful for the opportunity to learn from such a skilled and generous teacher.
As I bid farewell to my new friends and continued on my journey, I carried with me the memories of that day in Kerala and the knowledge that I had gained. The recipe for Fish Molee had become a part of me, a treasured gift that I would share with my own family and friends for years to come.
And so, whenever I prepare Fish Molee in my own kitchen, I am transported back to that sunny afternoon in India, surrounded by the sights, sounds, and scents of a faraway land. I am grateful for the experiences that have shaped me and the recipes that have nourished my soul, and I am reminded of the joy that comes from learning, exploring, and sharing the flavors of the world.
Categories
| Cashew Recipes | Coconut Milk Recipes | Coconut Recipes | Indian Recipes | Mint Recipes | Rice Recipes | South Indian Recipes | Turmeric Recipes |