A Traditional Kerala Fish Mole

#fishmolee

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...!

Ingredients

For the marinade

½ kg fish (see notes, I have used pompano here)

1 tbsp lemon juice

1 tsp turmeric powder

1 tsp pepper powder

Salt (as required)

For the fish molee

½ inch sized ginger piece (finely minced)

2 garlic cloves (finely chopped)

1 medium sized onion (sliced)

3-4 green chilies (slit)

¼ tsp turmeric powder

1 tsp pepper

1 cup thin coconut milk

1 cup thick coconut milk

2 sprigs of curry leaves

1 tbsp lemon juice

1 to mato (sliced to rounds)

Salt (as required)

Coconut oil (as required)

Instructions

• Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.

• In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.

• In a separate pan, add oil and heat on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.

• Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.

• Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.

• Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.

• Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.

• Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.

Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.