Keralan Meen Molee (Fish and Coconut Stew) another dish from last Saturday’s Supper Club

This dish was on my 5 course menu from Saturdays Supper Club check it out….

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.

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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.

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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.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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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.

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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.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

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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Murgh Makhani (Butter Chicken)

I have finally uploaded my Murgh Makhani recipe please check it out….

This is one of my favourite Indian curries, it is not for those trying to watch their waistlines as it’s full of butter!! This recipe has a two step marinade, the first is lemon juice which helps the chicken to become tender, the second is adding all of the flavour.

The spices in this dish are fragrant and even though it is rich in butter it somehow tastes light!!

I like to use chicken breast for this dish, but you have to make sure the chicken is not over cooked as it can become very dry.  The best way is to cook the chicken is on a high heat until nearly cooked then add the sauce for the last few minutes, this way you gain a melt in the mouth piece of meat!

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Ingredients:

Chicken Breasts 1 per person cut into equal sized chunks

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

1/2 tsp chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. oil (I used sunflower)

1 tsp garam masala

1 Tbsp. tomato puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato puree

50g salted butter

1 1/2 Tbsp. runny honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from the first marinade ingredients, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

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Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.

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Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

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For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

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In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter;  then add the ginger.  Add the fresh chillies.

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Cook for a few minutes more then add to the tomato mix.  Add the puree.

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Now cook this tomato mix until it reduces to half the size.

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Pour everything but the whole chillies into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

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What the sauce looks like once blitzed up

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

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I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is optional.

Serve up with rice!!

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OKIP2800

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Murgh Makhani

  • Servings: 4
  • Difficulty: average
  • Print

IMG_4391

by Lululemonandlace

Ingredients:

Chicken Breasts 1 per person

1st Marinade:

1 lemon

1 tsp sea salt

pinch saffron

pinch chilli powder

2nd Marinade:

4 Tbsp. natural yoghurt

2″ chunk ginger

3 garlic cloves

1″ chunk fresh turmeric (or 1 tsp powder)

1 Tbsp. Oil (I used sunflower)

1 tsp garam masala

1 Tbsp. Tomato Puree

1 tsp fenugreek leaves

Sauce:

1/4 cup ghee

1 onion roughly chopped

6 green cardamom (seeds only)

2 black cardamom (seeds only)

6 cloves

1 cinnamon stick

1 tsp fenugreek seeds

3 tomatoes

1 birds eye red chilli split and seeds removed or 2 green birds eye chillies left whole ( usually this would be green but I cooked with red this time and it tasted great)

2 garlic cloves

2″ chunk ginger grated

1/2 Tbsp. tomato Puree

50g salted butter

1 1/2 Tbsp. Runny Honey

Optional double cream

Method:

Chop the chicken into equal chunks and sprinkle over the salt, saffron and chilli powder from first marinade, then squeeze over the juice of the lemon, cover with foil and let sit in the fridge for 30 minutes.

Next in a hand blender place all of the ingredients from the 2nd marinade into a hand blender apart from the fenugreek leaves.  Blitz up to be a smooth paste then crumble in the fenugreek leaves and stir.  Pour this over the chicken and mix well.  Let this marinade for a few hours or over night if you can.

For the sauce heat the ghee then add the onions and gently cook until soft but not coloured.  Remove with a slotted spoon and set aside.

In a hand blender blitz the tomatoes and garlic to be smooth.

In the same pan with ghee add the fenugreek seeds, cardamom, cloves and cinnamon stick, cook until it starts to sputter then add the ginger.  Cook for a few minutes more then add to the tomato mix.  Add the puree.

Now cook this tomato mix until it reduces to half the size.

Pour everything into a hand blender; the tomato mix and the onions and blitz to be a smooth paste, set aside.

There are 3 ways you can cook the chicken:

1) In the same pan, you may need to add a little more ghee or oil, keep the heat high and add the chicken pieces only (not the marinade..yet).  Cook until almost cooked, then add the rest of the marinade and the blitzed sauce.  Mix well then add the honey and the butter.  Let the butter melt into the sauce, taste it to check if it needs more salt.  Turn the heat off and serve.

2) Alternatively you can cook the chicken in the oven, at around 220 degrees, uncovered until just cooked (about 10 minutes) then add this to the pan with the sauce, make sure you scrape all of the marinade into the pan.  This way you will get more colour to the chicken, but sometimes if you are not careful with the cooking time the chicken can go dry.  Again add the honey and butter like above.

3) Place the chicken onto skewers and cook on an open flame/BBQ then add into the sauce, make sure you always add the remaining marinade into the sauce too.  Once again add the honey and the butter at this point.

I drizzled a little cream into it at the end and stirred it through, then drizzled more over for decoration, this is option.

Serve up with rice!!

Lulu xxx

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Supper Club- Curry Night

Hola,

Last Saturday’s Supper Club was a huge success, we had an amazing group of guests and the whole evening was just a pleasure to organise.

Here are some photos of the evening and the food, please watch this space for the dates of the next event.  We have a new location coming up too which is all very exciting….

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through the window

Through the window….

table 5

Beautiful table set up

sunflower

name [place

menu X 5

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The guests have arrived to some music and welcome cocktail….

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In the Kitchen; preparing the starters….

starter above

starters new

table 3

close up starter

bhaji

Onion Bhaji’s

Click on this link for the Onion Bhaji recipe:

https://lululemonandlace.com/recipes/veggies/nanas-onion-bhajis/

wings

Tamarind Sticky Wings

Click on this link for my Tamarind Sticky wings recipe:

https://lululemonandlace.com/recipes/chicken/tamarind-sticky-wings/

table

table 2

me

Preparing the Biriyani…

main

The main course is ready to go…. Dal Mahkani, Foogath and Minted Lamb Biriyani

Click on the link for my Dal Mahkani and Foogath recipes:

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/fish-seafood/foogath/

dessert

Dessert; Warm Beetroot Brownie with Coconut and Cardamom Ice-Cream, with Beetroot syrup and Candied Beetroot

truffles

Chilli Chocolate Truffles; recipe coming soon

Thank you again to all of my wonderful guests, and of course the people behind the scenes ❤

The next date will be announced soon!!

Lulu xxx

Tamarind Sticky Wings and some Supper Club photos….

Hola,

Happy Hump Day!!

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

After testing this recipe out and it tasting amazing, I included it as part of my starter for the Supper Club last Saturday….

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Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

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Add the chicken and with your hands rub into the meat.

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Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

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YUM!!

Saturdays Supper Club was a great success; I am really looking forward to the next one!!

I tested out a few recipes for this evening which included the Tamarind Wings, but also used some good ol’ favourites.  Check out the menu….

menu 1

The recipes for the Prawn Pistachio Pasanda and the Dal Makhani can be found here;

https://lululemonandlace.com/recipes/fish-seafood/prawn-pistachio-pasanda/

https://lululemonandlace.com/recipes/lentilsbeans/dal-makhani/

https://lululemonandlace.com/recipes/rice-and-breads/tamarind-rice/

2016-04-27 10.46.47

Photo taken by one of my guests

The dessert was Mango and Coconut cheesecake.  This had a ginger and oat crumbly base, a layer of mango puree, then a creamy mascarpone and coconut cream layer topped with a mango rose, a sprinkle of Coconut and a lime leaf.  Served in jam jars sat on tea cup plates.

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Photo taken by one of my guests

I hope to share this full recipe with you soon…

Enjoy the rest of your week.

Love Lulu xxx

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Sticky Tamarind Wings

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-24 17.48.47-3

by Lululemonandlace

This recipe is a great starter or could be amazing cooked on a BBQ this summer.  These wings are sticky, sweet and sour.  This sourness comes from the Tamarind and lime.  Quite unusually tasty, and moreish.

Ingredients:

Chicken Wings (enough for a couple per person) I used 14

3 Tbsp. tamarind paste

2 Tbsp. light soy sauce

4 Tbsp. runny honey

Juice of a lime, plus another lime cut into wedges to serve

3″ chunk of ginger grated

2 cloves of garlic grated

3 dried chillies crumbled

1 tsp sea salt

1/2 tbsp. sesame seeds

Method:

In a frying pan pop in the sesame seeds and toast, set aside.

In an oven tray pop all of the marinade ingredients and whisk up to a paste.

Add the chicken and with your hands rub into the meat.

Cover with foil and pop in the fridge for a few hours, I left mine overnight.

To cook; heat the oven to the highest temperature.

Place the wings in the oven still covered with foil.  After 15 minutes turn the heat down to 180 degrees and cook for a further 20 minutes.

After this time the wings should be cooked.  Remove the foil and stir the chicken through the juices.  You can either carefully pour the juice into a saucepan leaving the chicken in the tray to cook further, or remove the chicken and place on a separate oven tray.

Pop the chicken back in the oven turn the heat back up and let it brown for 10 minutes.

With the juices pop the tray onto the hob and let it bubble away on a medium heat until it reduces down.

Once the chicken is cooked pop into a bowl drizzle over some of the reduced juice, sprinkle over the sesame seeds and serve with lime wedges.

YUM!!

Lulu xxx

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find me on Yummly

Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

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.

2016-04-15 17.09.43

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.

2016-04-15 17.09.10

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.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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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.

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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.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

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Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

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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