Spiced and earthy, served on a bed of basmati rice for the best Indian food experience. A traditional recipe for Fish Moily, Moilee or Molly; that my Mom carried back from a business trip to Kerala from waaay back when I was in school, now finds place in my kitchen. Dilute coconut milk-1/2 cup; Thick coconut milk-1/2 cup; Water – to cook; Salt – to taste; Method. 1 fresh green chili (Serrano or Thai), seeded and thinly sliced. https://myfoodstory.com/spicy-kingfish-curry-with-coconut-and-tamarind-recipe And same pinch, I have the same kind of spoon (as do so many malayalis) :) Reply Delete To know more about Kerala… We have a variety of ‘Fish curry’ served in Kerala, South India known by different names depending which part of region you are from. Delicious Kerala Style Fish Curry In Coconut Milk is now ready to serve with hot rice. Kerala is said to be “God’s own country”. If serving fish curry with rice, a watery gravy is not a bad idea anyway. It’s healthy and comforting at the same time. Splutter mustard seeds and fry dry red chilly and curry leaves. Grind the coconut along with pearl onions, turmeric powder, coriander powder and chilly powder adding little water to a paste. Heat coconut oil in a small pan and add the remaining chopped pearl onions. If using homemade coconut milk, you may want to add lesser water in the beginning if you want to avid a watery gravy. Kerala have lots of coastal areas and back waters. Kerala Fish Curry with Coconut Milk I always have immense pleasure in cooking dishes from Kerala Cuisine. Mix well and bring to a gentle simmer. Clean the fish well. This dish is one among the popular recipes from Kerala, which transforms a simple chicken curry into a mouthwatering variation with a rich delectable sauce made with coconut milk. It isn’t overpowered with spices unlike the other Red Fish Curry. This is coconut’s first milk. 2. This fish curry with coconut milk is a spicier version when compared to a Fish Molee recipe, but lighter than a Red Fish Curry or maybe pretty close to it with an extra addition of coconut milk. If you have been following my blog for a while, by now you might be familiar that Kerala cuisine uses a lot, a LOT, of coconut – ground coconut, grated coconut, fried coconut slices, coconut milk and what not! Fish slow-cooked in a generous amount of Coconut milk … Making coconut milk: Mix the grated coconut and water( 1 glass water) in a mixer, Filter the milk from the coconut and set aside. You can use 2 cups of water to cook the fish and then finish the curry with a tiny splash of coconut milk. Reddish fish curry with coconut milk is something I started eating recently, thanks to my maid who is from Cochin. For the masala spice mix: Take the milk from it. Lots of ginger, garlic, and the tanginess from gamboge/kudampuli along with the coconut milk makes it a rich flavorful Fish Curry. Fish Molee, a cultural keystone dish from Kerala. Add another cup of coconut milk and turn off the gas. Indian Fish Curry with Coconut Milk, so flavourful and easy to make, ready on the table in way under 30 minutes. Lovely presentation. To make fresh coconut milk - Take 3 cups of freshly grated coconut and add 1 cup of water to it and then grind it in a mixer grinder for just 2-3 pulses. Seriously! Can making fish curry be any easier. The curry is not as light as the Kerala Style Chicken Stew, but leans towards a creamy masala gravy while not overpowering with spices. https://www.nummyrecipes.com/kerala-fish-curry-meen-curry-recipe The gravy goes so well with rice as well as Tapioca (Kappa) and as you bite into the pieces of mango, you will be thankful for such good recipes from Kerala. Brown them and add on top of the fish curry. Add … Stir well and then add to the curry. Taste-check the gravy, if it tastes very sour, remove one or two kudampuli pieces. Salt to taste. Malabar fish curry is made without coriander powder unlike the meen mappas (fish mappas) from my hometown Kottayam. Kerala style fish fry and varieties of traditional Kerala style fish curry is … Kerala Fish curry with Coconut Milk or Fish Molee is a Soulful dish for those who love Fish with the aroma of Coconut Oil.Sharing Kerala Fish curry with Coconut milk today. Remove the lid and give a gentle stir and the fish curry is ready. Usually we make red fish curry without coconut milk and tomato. The Salmon Curry with Coconut milk is the ultimate comfort food. Let us see the steps to prepare Malabar fish curry with coconut. Serve it with Kerala boiled rice or steamed rice. Fish in coconut milk is a delicious curry. 6 thin slices of peeled ginger-root. FISH CURRY with COCONUT MILK (Serves 6) Ingredients: 4 tablespoons of vegetable oil (not olive oil) 2 cups (480ml measure) of thinly sliced white onion. For tempering: 1 tbsp coconut oil 5 – 6 shallots – sliced thin 1 sprig curry leaves. What is Fish Molee. 4. Traditionally this curry is prepared using fresh coconut milk, but for the sake of convenience I have used canned coconut milk. This is coconuts second milk. Notes The fish curry tastes best in mud pot if you don’t have you can … All you fish curry lovers out there, this special fish curry /meen curry is for you! Directions: In a mann-chatti or a regular pan, mix all the ingredients for the curry except the thick coconut milk. THE STAR. She would often make it with pomfret, but here I’ve made it with rawas- a lesson in using whatever is fresh and locally available. Kerala Style Fish curry with coconut milk:Fish curry with coconut milk is an awesome delicious curry that goes amazing with Rice / Dosas / Idlies etc.I have used king fish steaks for this recipe.You can use any kind of fish or even you can make this with prawns.Try this Fish curry at your home and surely you will love this . Then add the prepared masala paste, gambooge and sauté till oil separates. cut the fish required size. An amazingly different meen/ fish curry straight from the Angamaly, Kerala. This curry is really mild yet flavorful. If you like fish curry with coconut milk or Kerala style fish curry, then this is for you. Add 1 cup of coconut milk and bring it to a rolling boil, add the fish pieces and cook on a medium flame for 4-5 minutes. This way, the curry will be more red in color than one prepared fully with coconut milk. I have used seer fish to prepare this delicious Malabari curry. https://www.bbcgoodfood.com/recipes/onepot-coconut-fish-curry The 1. My mother-in-law makes a similar Fish Curry (Meen Mangayittu Vechathu) but instead of Coconut Milk, ground coconut paste is used. Fish curry with coconut milk has a slightly thicker and creamy gravy and the chilli powder is mellowed down by the coconut milk. Use a well-seasoned earthen pot to cook and serve fish curry in, as it really helps to develop the flavor and aroma. https://www.allrecipes.com/recipe/234181/coconut-fish-curry Then, there is always the main ingredient to consider. Add the second I used monkfish for my curry, but any white fish would do. When the fish pieces are done, add the remaining coconut milk and a few curry leaves. And fish curry with coconut milk is done. Kerala Fish Curry is made with Coconut Milk and seer fish. Fish Molee is a unique Kerala Fish Recipe which has coconut milk as the main ingredient.Unlike the traditional Kerala Style Fish curries, this recipe doesn’t use Tamarind and is not spicy.It is an excellent side dish for Appam, Bread or Roti. Kerala fish curry with coconut milk is a simple and easy Kerala delicacy and is best served with hot steaming rice. 10-12 fresh curry leaves. Adjust the salt and switch off. put fish and cook it by covering the pot. Heat coconut oil in a man chatti at medium-high heat. Add a tsp of vinegar and close the wok with a lid and leave aside for 10-12 minutes. 2 garlic cloves, peeled and thinly sliced. When it is done add thick coconut milk and some more curry leaves no need to boil and off the flame. 1 cup thick coconut milk – made out of 5 heaped tbsps of coconut milk powder. It’s tangy, mildly spicy, made in one pan and under 30 minutes. The 1/2 cup kept aside is to be used at the end. Delicately spiced fish curry with coconut milk, a Kerala special Fish Molee. Add some salt to taste. Although curry leaves, kokum rinds and coconut milk dominate most of their dishes, I find them increasingly flavourful day by day. Kerala is blessed with lots of seafoods as well as fresh water fishes. Notes: If using coconut milk from a can or coconut cream, remove 1/2 cup of thick milk/cream and to the rest add enough water to make it 2 cups. 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