Fish Molee

This post was supposed to go up on Monday, but like everything else in my schedule, this one also got postponed. Life has suddenly become chaotic. From not doing anything at one point, to coming back home tired after a back breaking day of baking is something I'm truly enjoying, (sans the back aches of course), but in the process I've neglected the blog and have just not been able to blog hop as well. Thanks to all you guys who still manage to stop by and put in a few comments, I promise il come visit you all soon.

Its also been ages since I've actually cooked something nice and even worse, styled and photographed. I'm off to Paris this weekend with a couple of friends and hope to come back with loads of pictures and fun stuff. Its going to be a total foodie adventure, and so I'm thoroughly looking forward to it. Once I'm back, I promise I'll whip up something nice for the blog and make a deal of it here. So till then, here's the simplest fish curry I've ever made...Fish Molee/Molly.

Recipe adapted from Flavours of the Spice Coast by Mrs. K M Mathew

Fish fillets- 250 gms, sliced (I used Tilapia fillets)

Pepper powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Oil- 2 tbsp

Onions- 1 cup, finely chopped
Green chilli- 2, slit

Garlic- 1 tsp, crushed

Ginger- 1 tsp, crushed

Pepper powder- 1/4 tsp

Thin coconut milk- 1 cup

Tomato- 1 small, cut into 4 (i used a couple of baby tomatoes)
Curry leaves- a sprig

Thick coconut milk- 1/4 cup

Salt- to taste

 

Marinate the fish with pepper, turmeric and salt and keep aside for about 10 minutes.

Heat enough in a pan and shallow fry the fish till just cooked, about 1 or 2 minutes. Drain on paper towels and keep aside

Heat oil in a pan and saute onions and green chillies. Cook till the onions have wilted and turns a golden yellow.

Add the ginger and garlic and continue cooking till the raw smell disappears.

Stir in the pepper powder and salt, followed by thin coconut milk and wait for the milk to simmer gently.

At this point add the fried fish and let it cook completely, with the gravy getting thicker and coating the fish.

In goes the tomato and curry leaves. Stir them in and cook till the tomatoes are done.

Finally, add the thick coconut and cook on low heat for a few more minutes and take it off flame.

Serve hot with appam, bread or even rotis.

Notes: The curry is not really spicy, so i will increase the number of chillies to 3 or maybe even 4

It somehow tastes even more fab the next day :)

Any fish of choice can be used. I have tried it with prawns and its yumm