Fish Molee

Some times I would think fish molee would be the best Kerala fish curry that is suitable for those who donot love spicy curries , especially non-Indians. I had this thought whenever my husband took some Indian curry dishes to his office, his colleagues (he is the only Indian there) started shedding tears because of the spiciness, though I had prepared them using very less quantity of spices.. :D (It is not the matter, still they want Indian food) My kids too behave like that, they are not ready to eat spicy things, so I make this curry often for them.



Fish Molee Ingredients
Fish fillets 6 medium size
onion 1 medium size
tomato 1
green chillies 2 or 3
ginger julienned 1 inch piece
garlic cloves chopped 2
garlic and ginger paste 2 tsp
pepper powder 3 tsp
chilli powder optional
turmeric powder 1/2 tsp
lemon juice 1 tsp optional
curry leaves few
coriander leaves few
coconut milk 2 1/2 cups thick
coconut oil 2 Tbsp
salt



How to prepare
Clean fish. Marinate it with garlic and ginger paste, salt and 1 tsp pepper powder.
Heat coconut oil in a frying pan. Fry fish fillets in this. No need to make a crispy fry, but just frying outer part is needed.
Take fillets out of the pan, saute onion and garlic in the same oil. When it is transparent, saute julienned ginger and slit green chillies. Saute for a while until the aroma of ginger comes out.
Add remaining 2 tsp pepper powder, turmeric powder and tomatoes. Stir for a while and add the coconut milk.Add enough salt.When it is hot, add fish fillets, and boil on a low flame. When the curry turns little thick, add lime juice , remaining 1/2 cup thick coconut milk, curry leaves and mix. Remove from fire. Garnish with coriander leaves.
If you find the curry is not thick (this happens if your coconut milk is not enough thick) add 1 or 2 tsp corn flour and boil.

Fish Molee goes well with Appams..