Fish Molee (Fish Curry in Coconut Milk)

Fish Molee is a unique Kerala Fish Recipe which has coconut milk as the main ingredient. Unlike the traditional Kerala Style Fish curries, this recipe doesnt use Tamarind and is not spicy. It is an excellent side dish for Appam, Bread or Roti. I had Fish Molee for the first time when I was a kid, at some Kerala Christian Wedding and I instantly fell in love with it. Then I pestered my Mom to make it at home, until she finally managed to get the recipe. Now, she makes it every time I go home Kerala Fish Molee Here is the recipe for making Fish Molee/Moli. I make Fish Moli for Christmas, Easter and other special occasions. It is best to use Fresh Fish while making Molee. You can use Seer Fish, King Fish, Pomfret or Pearl Spot for making Fish Molee. Fish Molee Ingredients 1. Boneless and Skinless Fish fillets 10 to 12 pieces (I have used King Fish and Tilapia) 2. Cinnamon Sticks (Patta) 2 half inch pieces 3. Cardamom (Elakka) 2 4. Fennel Seeds (Perum Jeerakam) 1/2 tsp 5. Sliced Onion 1 big 6. Slit Green Chillies 4 or 5 (Alter according to your spice tolerance) 7. Chopped Ginger 2 tsp 8. Chopped Garlic 4 cloves 9. Sliced Tomatoes -1 medium 10. Curry Leaves A sprig 11. Turmeric Powder 1/2 tsp 12. Black Pepper Powder 1 tsp 13. Fresh Garam Masala Powder 1 tsp 14. Red Chilly Powder 1/2 tsp (optional) 15. Thin Coconut Milk 2 Cups 16. Thick Coconut Milk 1 Cup 17. Vinegar 1 tsp 18. Oil 2 tbsp 19. Salt to taste For Marinade 1. 2. 3. 4. 5. 6. Turmeric Powder 1/2 tsp Black Pepper Powder 1 tsp Ginger Paste 1 tsp Garlic Paste 1 tsp Lemon Juice 1/2 tsp Salt to taste

Method 1. Marinate the fish fillets using the above ingredients and keep it aside for half an hour. 2. Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. It should be fried very lightly around 50%. Remove the fillets from oil and keep aside. 3. Heat 2 tbsp oil in another wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute. 4. Next add the sliced onions and saute till translucent. 5. Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes. 6. Add the chopped tomatoes and saute well until pulpy. 7. Next add 1/2 tsp turmeric, 1 tsp pepper powder, 1/2 tsp red chilly powder, 1 tsp Garam Masala Powder and stir fry for a minute. 8. Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it. 9. When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate. 10. Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves. Fish being shallow fried for fish molee

Meat/Beef Cutlet
1. Beef 1/2 kg ( cut into medium sized cubes) 2. Ginger 1 tablespoon (chopped) Meat masala/Garam masala 1 teaspoon Pepper powder 1/2 teaspoon Salt Curry leaves 3. Onion 1 big ( chopped) Ginger 1/2 tablespoon ( chopped) Green chilli 2-3 (chopped) 4. Meat Masala/Garam Masala 2 teaspoon 5. Curry leaves 6. Potato 1 medium (boiled & mashed) 7. Bread Crumbs 1 cup Egg white 1 egg 8. Oil Cook the cleaned beef with number 2 ingredients. Once it is cooled mince the meat using a food processor/chopper etc. Saute onion till it becomes soft.Add chopped ginger, green chillies and curry leaves.Add minced meat. Mix well. Add meat/garam masala. Saute the minced meat till it becomes dry. Allow the mixture to cool. Once it is cooled add mashed potatoes & mix well. Make small balls with the mixture & roll into desired shapes. Beat the egg white. Dip each cutlet in egg white & roll with bread crumbs. Deep fry in oil. Serve hot with tomato sauce and salad.

Beef Fry
Here is the recipe: 1. Beef 1/2 kg 2. Onion 1 big, sliced finely 3. Small onion 1/2 3/4 cup, sliced Chili powder 1/2 tbsp Coriander powder 1tbsp Turmeric powder 1/2 tsp Ginger & garlic 1/2 1 tbsp, crushed Vinegar 2 tsp 4. Aniseeds/fennel 1/2 1 tsp Cinnamon 1 inch piece Cloves 4-5 Star anis 2 5. Garam Masala 1/2 1 tsp (optional) 6. Bite size coconut pieces (thengakothu) 1/4 1/2 cup 7. Coconut oil Salt Curry leaves Powder the number 4 ingredients and keep aside. Combine the powdered spices, number 3 ingredients, tiny coconut pieces, salt, curry leaves & beef. Make sure that beef is marinated well with the spices. Pressure cook the marinated beef till it is done. I usually dont add water while cooking, but if you want you can add 2-3 tbsp of water. If there is any water left, after pressure cooking, cook till the water is dried. Heat oil in a pan and saute the onions, till it becomes golden brown. Add the cooked beef & curry leaves. If you want you can sprinkle garam masala at this stage. Mix well. Stir over a low flame, till it is roasted well.Serve with rice and kachimoru or chapathi, puttu, appam etc; Notes: The original recipe doesnt call for garam masala, I added it since I like it to be spicy. You can be a bit generous with oil, if you want a well roasted/fried beef.

Unnakkai ( Banana Coconut Sweet )

1. 2. 3. 4. 5. Ripe Banana 2 Coconut 1 cup Sugar 5-6 desert spoon Cardamom 2 Ghee 3 tablespoon Oil for frying

Steam the bananas. Let it cool. Mash the steamed bananas & keep it aside. Heat ghee in a pan & add coconut, sugar & cardamom. Stew it for 5-6 minutes. Apply a little oil in the hands & make 10 12 rolls with mashed bananas. Flatten each roll & fill it with coconut mix & roll it again. Fry these rolls in heated oil until it becomes light golden brown.