Kerala Fish Molee

A community recipe by Divs

Not tested or verified by Nigella.com

Introduction

This is the most popular dish in a Keralan home. Easy and superfast. You could use the same for a prawn curry as well. Use any firm, white fish. Eat with hot basmati rice.

Ingredients

Serves: 2

Metric Cups

1 teaspoon mustard seeds
10 curry leaves
½ kilogram white fish
200 litres coconut milk
1 onion (sliced)
2 tomatoes (quartered)
3 green chilli (slit and deseeded)
1 pinch of salt
1 teaspoon turmeric
2 teaspoons chilli powder
4 tablespoons tamarind
2 tablespoons oil

1 teaspoon mustard seeds
10 curry leaves
1⅛ pounds white fish
352 pints coconut milk
1 onion (sliced)
2 tomatoes (quartered)
3 green chile (slit and deseeded)
1 pinch of salt
1 teaspoon turmeric
2 teaspoons chili powder
4 tablespoons tamarind
2 tablespoons oil

Method

Kerala Fish Molee is a community recipe submitted by Divs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in a wok or pan and add mustard seeds. As they sputter, add the curry leaves, onions and green chillies.

Once the onions soften and not brown, add the coconut milk diluted with a little water. You need to be careful and do this on low heat or the milk will curdle.

Wait 3-4 minutes and add the tomatoes, turmeric, chilli powder and tamarind paste.

Add fish pieces and cook covered till the fish is white and opaque.

Garnish with coriander and fried onion slices.

Serve with rice.

Heat oil in a wok or pan and add mustard seeds. As they sputter, add the curry leaves, onions and green chillies.

Once the onions soften and not brown, add the coconut milk diluted with a little water. You need to be careful and do this on low heat or the milk will curdle.

Wait 3-4 minutes and add the tomatoes, turmeric, chili powder and tamarind paste.

Add fish pieces and cook covered till the fish is white and opaque.

Garnish with coriander and fried onion slices.

Serve with rice.