Enjoy the rich tastes of Kerala with this genuine Fish Molee dish. This meal, originally from India’s southwestern coast, beautifully combines aromatic spices with the freshness of fish to produce a gastronomic masterpiece. Fish Molee, also known as Meen Moilee, is a traditional Kerala dish that has been passed down through the years, capturing the spirit of coastal food.
History:
Kerala, known for its backwaters and abundance of seafood, has a long-standing culinary legacy. Fish Molee, which is thought to have originated in the coastal regions of Kerala, demonstrates the historical impact of Portuguese and Syrian Christian communities. It has grown over time into a distinctive dish that reflects the region’s distinct culinary tradition.
Fish Molee Recipe
Fish Molee
Equipment
- 1 Deep pan or kada
- 1 Wooden spatula
- 1 Mixing bowls
- 1 Cutting board
- 1 Knife
- 1 Grinder or mortar and pestle
Ingredients
- For Marination:
- - 500g boneless fish fillets preferably kingfish or any white fish
- - 1 tsp turmeric powder
- - 1 tsp red chili powder
- - Salt to taste
- For the Gravy:
- - 2 tbsp coconut oil
- - 1 tsp mustard seeds
- - 1 onion thinly sliced
- - 1 green chili slit
- - 1 sprig curry leaves
- - 1-inch ginger finely chopped
- - 3 cloves garlic minced
- - 1 tsp turmeric powder
- - 1 tsp red chili powder
- - 1 tsp coriander powder
- - 1 cup thin coconut milk
- - 1 cup thick coconut milk
- - Salt to taste
Notes
Step-by-Step Recipe:
Step 1: Marination.- Prepare and wash the fish fillets.
- In a bowl, combine the fish, turmeric powder, red chili powder, and salt.
- Let it marinade for 15 minutes.
- Heat the coconut oil in a deep pan or kadai.
- Add the mustard seeds and let them sputter.
- Combine the chopped onions, green chile, curry leaves, ginger, and garlic. Sauté the onions until they are golden brown.
- Reduce the heat and add the turmeric, red chili, and coriander powders. Cook the masala for 1 minute, stirring constantly.
- Add the thin coconut milk and bring to a boil.
- Gently insert the marinated fish fillets in the pan.
- Cover and simmer on low heat for 10 minutes to let the flavors mingle.
- Add the thick coconut milk and gently whisk.
- Add salt to taste.
- Cook for an additional 10-15 minutes, uncovered, until the fish is fully cooked and the flavors are thoroughly combined.
- Garnish with fresh curry leaves.
- Serve hot with steaming rice or appam, allowing the aromatic aroma of Fish Molee to entice your senses.
Conclusion:
Embark on a culinary journey to Kerala with this Fish Molee recipe, which captures the region’s rich tapestry of history and flavors. This traditional delicacy, perfectly balanced with aromatic spices and coconut milk, will take your taste buds to Southern India’s bright coastal landscapes. Recreate this classic recipe to bring a taste of Kerala to your dining table and rediscover the joy of cooking.
Equipment List:
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