Hola,
Happy Friday!!!
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Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it. Mopped up with Indian breads rather than rice; delicious.
Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes. The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.
Ingredients:
White fish I used Meluza (hake) but cod is fine, buy a fillet per person.
10 Large prawns shell on, I removed the heads as they were so large but you can leave them on
1 onion finely sliced
3 garlic cloves
2” chunk ginger
2 small green chillies, with a knife make a slit in each chilli.
Turmeric I used fresh but you can use powder 1tsp
1 tsp tamarind paste
2 heap tsp black mustard seeds
2 heap tsp cumin seeds
1 tsp garam masala
2 tomatoes diced
1 heap tsp soft brown sugar
1 tin coconut milk
2” chunk creamed coconut block
50g desiccated coconut plus extra for decoration
5/6 New potatoes halved
Bunch fresh coriander chopped
2 tsp sea salt
2 tsp white vinegar
1 tbsp. oil (I used sunflower)
Method:
Sprinkle the sugar over the tomatoes set aside.
Grate the ginger, garlic and turmeric (if using fresh) set aside.
Heat the oil in a pan, add your onions and cook on a medium heat until soft. Turn up the heat and add the mustard seeds, which will crackle. As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric. Add the chillies. Mix well.
Add the tamarind and stir through.
Pour in the tin of coconut milk and add the creamed coconut block. Fill the tin with water and add this to the pan.
Add the salt, vinegar, desiccated coconut, tomatoes and sugar.
While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft. Add these to the molee along with the garam masala, stir well.
Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together. Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns. Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.
Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.
Serve with an extra sprinkle of the desiccated coconut, and coriander leaves. Serve with your favourite bread.
Enjoy!
Lulu x
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Keralan Fish Molee
by Lululemonandlace
Ingredients:
White fish I used Meluza (hake) but cod is fine, buy a fillet per person.
10 Large prawns shell on, I removed the heads as they were so large but you can leave them on
1 onion finely sliced
3 garlic cloves
2” chunk ginger
2 small green chillies, with a knife make a slit in each chilli.
Turmeric I used fresh but you can use powder 1tsp
1 tsp tamarind paste
2 heap tsp black mustard seeds
2 heap tsp cumin seeds
1 tsp garam masala
2 tomatoes diced
1 heap tsp soft brown sugar
1 tin coconut milk
2” chunk creamed coconut block
50g desiccated coconut plus extra for decoration
5/6 New potatoes halved
Bunch fresh coriander chopped
2 tsp sea salt
2 tsp white vinegar
1 tbsp. oil (I used sunflower)
Method:
Sprinkle the sugar over the tomatoes set aside.
Grate the ginger, garlic and turmeric (if using fresh) set aside.
Heat the oil in a pan, add your onions and cook on a medium heat until soft. Turn up the heat and add the mustard seeds, which will crackle. As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric. Add the chillies. Mix well.
Add the tamarind and stir through.
Pour in the tin of coconut milk and add the creamed coconut block. Fill the tin with water and add this to the pan.
Add the salt, vinegar, desiccated coconut, tomatoes and sugar.
While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft. Add these to the molee along with the garam masala, stir well.
Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together. Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns. Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.
Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.
Serve with an extra sprinkle of the desiccated coconut, and coriander leaves. Serve with your favourite bread.
Lulu xxx
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