Wednesday, September 7, 2016

Fish Moilee | Fish Molee | Kerala Fish Stew

Fish Moilee/Molee, a flavorful fish stew made with coconut milk and it goes well with both rice and tiffin items like idly /dosa or idiyappam

First time I tasted this curry was at a lunch buffet when we were in Hosur. I couldn't recall the name of the restaurant. But I still remember the taste of this curry and it was so delicious. 

The gravy was so silky smooth and it had a wonderful aroma and went well with the dosa they served at that time.
Since i'm a big fan of coconut flavor,  it's no wonder that i love this curry. After that, i tried this curry many times in many ways and finally the recipe that i'm sharing today is close to what we had that day in the restaurant.

If you like coconut flavor, then you must give it a try on this delicious curry. it's so simple to make and in the end you would be amazed by the flavor of the curry.I usually make coconut milk at home, but you can use store bought ones too. To make coconut milk at home, see the notes section for details.

Related: How to make Coconut milk at home

Fish Moilee/Kerala Fish Stew

Preparation Time : 20 mins | Cooking Time : 20 minsServes :
Recipe Category: Curry | Recipe Cuisine: India
Fish Moilee, Fish Molee,Kerala Fish Stew Fish Moilee/Molee, a flavorful fish stew made with coconut milk and it goes well with both rice and tiffin items like idly /dosa or idiyappam.
Fish - 150 gms
Thin coconut milk - 3/4 cup
Thick coconut milk - 1/2 cup
Onion - 1 small
Tomato - 1 small
Green chili - 5 
Curry leaves - 1 spring
Coconut oil - 1 tbsp
Mustard - 1/4 tsp
Cardamom - 2
Ginger(finely chopped) - 1 tsp
Garlic(finely chopped) - 1 tsp
Coriander powder - 1/2 tsp
Salt - to taste
Lemon juice - 1 tbsp
Pepper Powder - 1 tsp
Coriander leaves - few

First to marinate fish,add salt, turmeric powder & lemon juice in a plate and mix well. 
Then add the cleaned fish into it and mix well. Marinate the fish for minimum 20 mins.
In the meantime, cut the onion into thin slices,tomato into small pieces, slit the green chilies and roughly torn the curry leaves and keep everything ready.
Heat the pan with 1/2 tbsp of coconut oil, add the fish and cook it for few secs on both sides and remove it on plate.
In the same pan, add the remaining coconut oil, add the mustard & cardamom, let the mustard splutter,then add the onions, green chili , ginger & garlic one by one.
Then add the curry leaves & saute till the onions becomes translucent and then add tomatoes, give a quick stir.
Now add the thin coconut milk & salt to the gravy.Already fish have the salt, so be careful in adding salt in the gravy.
Add coriander powder and fish into the gravy and let it comes to boil.
Cover and cook till the raw smell of the spices leaves. Finally add the thick coconut milk into the gravy.
When the gravy is about to come boil, switch off the flame. If needed, finally add pepper powder and garnish with coriander leaves. 

Flavorful Fish stew is ready.

Related: How to make Soft Idiyappam

  • I used Tilapia fish, but you can use any firm fish.
  • To make thick coconut milk, take 1 cup of loosely packed grated coconut, add 1/4 cup of  water and grind into  thick paste in mixie/blender and then extract the coconut milk using sieve.
  • To make thin coconut milk, after extracting thick coconut milk, add the same coconut residue into blender and add 1/2 cup of water, grind into smooth paste using the mixie and then extract the milk again.
  • Depends of the coconut thickness & quality , the quantity of milk extraction if needed add more coconut.
  • Dont boil the gravy after adding the thick coconut milk. There is a high change of curdling.
  • I highly recommend to use coconut oil, it gives great flavor to the curry.
  • Dont skip the curry leaves.
  • Curry leaves, coconut oil & ginger give great flavor to this curry, so don't skip any of this.
  • After frying fish, use the same pan for making curry to get good fish flavor and yellow color .

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