Monday, August 9, 2010

Fish Molee

'' A recipe from Western Coastal India and has a very mild spicy taste with smooth coconut gravy. ''

Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
Difficulty Level Medium
500gms White Fish Steak cut into cubes
1 Large Onion finely sliced
1 Tablespoon fresh Ginger juliennes
3-4 Green Chillies deseeded and finely sliced
1 Cup Thick Coconut Milk
1 Cup Thin Coconut Milk
1 Teaspoon Turmeric Powder
½ Teaspoon Freshly Grounded Black pepper
3 Tablespoon Oil for cooking
½ Teaspoon Sugar
Few Curry Leaves
>Wash the fish pieces and pat dry
>Smear it with salt and turmeric powder and keep it aside for 10 minutes
>Heat oil in a Deep bottom Wok or Kadai and fry the fish pieces till golden brown
> Remove the fish pieces and keep aside
>Now in the same oil add the curry leaves and onions
>Fry the onions till it becomes translucent
>Add the Ginger juliennes and sliced green chillies and sauté for a minute
>Now Freshly ground Black Pepper, sugar and little salt
>Stir will and add 1 thin coconut milk
>Bring it boil, cover and simmer for about 5 minutes
>Uncover and lower the heat, slowly pour in the thick coconut milk
>Add the fish pieces and simmer it on low heat for 5 minutes
>Check the gravy, it should be medium thick with a silky smooth consistency
>Check the seasoning and adjust salt
>Now the Fish Molee is ready to serve with rice.

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