Kerala Fish Stew / Meen Molee Recipe
As you guys probably know by now, I don't cook meat or fish in my kitchen. Although I reason I give is TH's vegetarianism, the actual truth is, he doesn't care what I cook as long as he gets his vegetarian dishes. So its my laziness in cooking separate things for him and me that's the actual reason. There, I said it!
Due to this self-imposed limitation, I asked my amma to be a guest contributor to Edible Garden. We live in Kerala, and although we don't eat fish every day like most Malayalis do, some fish does get cooked in her kitchen on and off. So expect posts from amma in this blog from now on, with pictures styled by her and taken by my dear uncle.
Here's a previous recipe cooked and clicked by the bro-sis team: chambakka pickle.
Ok on to today's recipe: Fish Molee or Meen Molee, a very popular Kerala fish stew that's cooked in coconut milk and spices. The flavour is light, yet spicy with a good bit of green chillies in the mix. Each household in Kerala will have their own version of course, and this is amma's.
Meet the fish. These big-eyed beauties are called Unnimary after the pretty actress of the 80s known for her large, beautiful eyes. Erm.. yeah she was quiet a sexy addition to movies back in the day.
I apologize to my vegetarian readers and friends for this picture. But I had to demonstrate what a quick learner amma is. I gave her some photography tips over phone about good light, background, plating, no flash, etc and she followed the "rules" beautifully.
You can use any firm fleshy fish for fish molee. Cut into small-ish pieces, don't use small, whole fish. Admittedly, I don't have much experience handling fish so trust my mom on this, ok?
Here are some of the ingredients we need. Lots of onions, fresh curry leaves and green chillies, and of course, coconut milk.
Kerala Fish Molee / Meen Molee Recipe
Serves 4
Recipe source: Amma
Ingredients:
500gm firm fleshy fish, cut into small pieces
2 large onions, sliced into long, thin pieces
8-10 green chillies, depending on heat level required
Thick coconut milk 1/2 cup (onnaam paal)
Thin coconut milk 1.5 cups (rendaam paal - if using store bought coconut milk, mix water with 1/2 cup coconut milk)
1 tsp minced fresh ginger
1 tsp red chilli powder
1 tbsp vinegar
1/4 tsp turmeric powder
1/2 tsp pepper powder
2 1" pieces of cinnamon (don't use powder)
4 cloves
1/2 tsp maida/plain flour
2-3 sprigs of curry leaves
Salt to tate
(Coconut) Oil as needed
Method of preparation:
1. Clean the fish and add a pinch of turmeric powder, some salt, and 1/2 tsp red chilli powder (this is in addition to what is listed above under ingredients) to the pieces. Rub in well and leave aside for 30 minutes to an hour.
2. Heat about 1 cup oil in a small frying wok or pan and fry the fish until half done. The idea is to semi-cook the fish rather than fry it well. Drain and set aside.
3. Heat about 1 tbsp oil in another pan and saute the onions until soft and pink. To this, add the flour, chilly powder, pepper powder, turmeric, and curry leaves. Fry for another minute or so.
4. Next, add the thin coconut milk along with the ginger, green chillies, vinegar, cloves and cinnamon along with salt as needed. Cook closed on low heat for about 12-15 mins until all the spices come together in the mixture.
5. At this stage, add the semi-fried fish. When the mixture comes to boil, add the thick coconut milk, mix well and remove from fire (don't bring to boil after adding the thick coconut milk).
Notes:
- As I have mentioned, different parts of Kerala make fish molee in a different way. Another version I have seen is much milder and lighter in colour because all the heat comes from green chillies and no red chilli powder is added. Amma's version sometimes has an orange colour because she generally uses Kahsmiri chilli powder that has a deeper red colour but milder heat. Dishes cooked in my house are not very spicy, if at all.
- Fresh coconut milk works best for this dish. Store-bought coconut milk will lend a different flavour and may not exactly satisfy your cravings if you are hoping for this authentic fish molee for your meal
- Serve hot with rice and any stir-fried vegetable or mezhukkupuratti of choice.
Huge thanks to Amma and Radha mama for the superb step by step pictures :)
Due to this self-imposed limitation, I asked my amma to be a guest contributor to Edible Garden. We live in Kerala, and although we don't eat fish every day like most Malayalis do, some fish does get cooked in her kitchen on and off. So expect posts from amma in this blog from now on, with pictures styled by her and taken by my dear uncle.
Here's a previous recipe cooked and clicked by the bro-sis team: chambakka pickle.
Ok on to today's recipe: Fish Molee or Meen Molee, a very popular Kerala fish stew that's cooked in coconut milk and spices. The flavour is light, yet spicy with a good bit of green chillies in the mix. Each household in Kerala will have their own version of course, and this is amma's.
Meet the fish. These big-eyed beauties are called Unnimary after the pretty actress of the 80s known for her large, beautiful eyes. Erm.. yeah she was quiet a sexy addition to movies back in the day.
I apologize to my vegetarian readers and friends for this picture. But I had to demonstrate what a quick learner amma is. I gave her some photography tips over phone about good light, background, plating, no flash, etc and she followed the "rules" beautifully.
You can use any firm fleshy fish for fish molee. Cut into small-ish pieces, don't use small, whole fish. Admittedly, I don't have much experience handling fish so trust my mom on this, ok?
Here are some of the ingredients we need. Lots of onions, fresh curry leaves and green chillies, and of course, coconut milk.
Kerala Fish Molee / Meen Molee Recipe
Serves 4
Recipe source: Amma
Ingredients:
500gm firm fleshy fish, cut into small pieces
2 large onions, sliced into long, thin pieces
8-10 green chillies, depending on heat level required
Thick coconut milk 1/2 cup (onnaam paal)
Thin coconut milk 1.5 cups (rendaam paal - if using store bought coconut milk, mix water with 1/2 cup coconut milk)
1 tsp minced fresh ginger
1 tsp red chilli powder
1 tbsp vinegar
1/4 tsp turmeric powder
1/2 tsp pepper powder
2 1" pieces of cinnamon (don't use powder)
4 cloves
1/2 tsp maida/plain flour
2-3 sprigs of curry leaves
Salt to tate
(Coconut) Oil as needed
Method of preparation:
1. Clean the fish and add a pinch of turmeric powder, some salt, and 1/2 tsp red chilli powder (this is in addition to what is listed above under ingredients) to the pieces. Rub in well and leave aside for 30 minutes to an hour.
2. Heat about 1 cup oil in a small frying wok or pan and fry the fish until half done. The idea is to semi-cook the fish rather than fry it well. Drain and set aside.
3. Heat about 1 tbsp oil in another pan and saute the onions until soft and pink. To this, add the flour, chilly powder, pepper powder, turmeric, and curry leaves. Fry for another minute or so.
4. Next, add the thin coconut milk along with the ginger, green chillies, vinegar, cloves and cinnamon along with salt as needed. Cook closed on low heat for about 12-15 mins until all the spices come together in the mixture.
5. At this stage, add the semi-fried fish. When the mixture comes to boil, add the thick coconut milk, mix well and remove from fire (don't bring to boil after adding the thick coconut milk).
Notes:
- As I have mentioned, different parts of Kerala make fish molee in a different way. Another version I have seen is much milder and lighter in colour because all the heat comes from green chillies and no red chilli powder is added. Amma's version sometimes has an orange colour because she generally uses Kahsmiri chilli powder that has a deeper red colour but milder heat. Dishes cooked in my house are not very spicy, if at all.
- Fresh coconut milk works best for this dish. Store-bought coconut milk will lend a different flavour and may not exactly satisfy your cravings if you are hoping for this authentic fish molee for your meal
- Serve hot with rice and any stir-fried vegetable or mezhukkupuratti of choice.
Huge thanks to Amma and Radha mama for the superb step by step pictures :)
Posts
Sweet!:)
ReplyDelete-Hb
back in the days when i was a non vegetarian, this was one of my fave! now the pics will do! kudos to your family for the pics!
ReplyDeleteThough I don't eat fish ..the gravy looks yum
ReplyDeleteSlurp,mouthwatering here..fantastic fish stew..
ReplyDeletehey ....what do you call kashmiri chillies in malayalam....and do you get unnimary everywhere.....does it have a lot of bones.....your mom is awesome.....
ReplyDeleteI am not sure what Kashmiri chilli powder is called in malayalam. I will check with amma and let you know :) I am not sure if Unnimary is available everywhere in Kerala. Or maybe its known by a different name cuz i am positive our fish guy named this fish himself!
ReplyDeleteI Love fish molee but my version (learned from a TV show)used pomfret and looks lighter . Your talent in photography seems to have come from your amma and mama for sure :)
ReplyDeleteRegarding the name of this beautiful looking fish , what this fish was called before the 80s , when this actress was not known ? I have never seen a fish like this although i saw many in a fish market near marina beach some time back :)
Hi Nags,
ReplyDeleteI'm here after a long time. And was surprised to see fish here . But then after reading your post i realized...Your amma has done a fantastic job by not only making a delicious fish recipe but by clicking photos as per your instruction :-)
Deepa
Hamaree Rasoi
I have been trying to comment with my google account but each time they aske me to log in, now i have given up.
ReplyDeleteI love this curry too.
I still have to convert hubby to our fish dishes so i naver make them home too. Always wait till i gt home to eat them.
Saw Daily bread asking fro malayalam name for the kashmiri chillie powder, I was looking to my malayalam cooking book magic oven by Lakshmi Nair , it is written it is calle piriyan Mulagu poddi. But have seen in shops in kerala they selling kashmiri chillie powder in the same name that malaylam name.
Happy Cook
wow delicious and yummy curry nags ...
ReplyDeleteAwesome clicks! and so authentic preparation... Mom's preparation would be more tasty since she adds a whole lot of love in it...
ReplyDeleteMy hubby is also a vegetarian and so I dont cook nv at home... and I think I am slowly converting to vegetarianism..
I loved this post. Your Mom is extremely sweet. I was also pleasantly surprised to see u guys fry the fish(most Mallus I heard cook it in the gravy, the Bongs fry).
ReplyDeleteI have C.Milk, fish molee here I come
AH you make me drool in anticipation! heavenly!
ReplyDeleteWould love to have this with rotis or rice for lunch....looks delicious!
ReplyDeleteooh nice to see a fish rcipe in here :) Hope more follow. Yes , we do not use chilly powder for our version of fish molee...
ReplyDeleteAnd Kashmiri Chilly powder is piriyan mulaku podi. There are two kinds of whole red chilly that u get in the super markets... Piriyan mulaku looks twisted ... this one has more color and less heat..
Ssant
Thank You Naagu for the 'Unnimeri' pics...this was my fav during school days(I used to stay at Kottayam then)...I have never seen 'Unnimeri' after that(the fish ofcourse:))...thanx again:)
ReplyDeletethe yummy recipe
ReplyDeletei like a lot
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webdesign
Hi..this recipe is surely worth attempting. BTW remember me? Some time back I asked for your suggestions on my blog...Do check it out now -
ReplyDeletewww.tastejunction.blogspot.com
What a creamy moilee! I have enjoyed several versions of this on my trips to Kerala and in restaurants here but have never had the courage to make it because it looks like mom-food. You know, the kind that you shouldn't mess with because what if it turns out wrong and you get turned off it forever? Now that i have a mother's recipe, I think i'll make it soon. :)
ReplyDeleteThis looks delicious -- your comment about fresh coconut milk may be the push I need to be brave and get myself a coconut grater. I'd like to try the real thing. I followed your link from an old link on my site -- congratulations on your food-writing publication! :)
ReplyDeleteNags, can you please tell me the right way to extract thick coconut milk and thin coconut milk from the coconut scraps? Is it necessary to soak the coconut scraps in boiling water for some time?
ReplyDeleteRatna, here's the process I follow to extract coconut milk.
ReplyDeleteTransfer grated coconut to the mixer jar. Add enough warm water (depends on quantity of coconut used - for 1 cup coconut, use about 1/4 cup water).Grind well. Take handfuls and press firmly with your palm through a sieve. This is your first grade thick coconut milk.
Repeat the process once or twice more and you have the thinner milk.
Thank you so much Nags.
ReplyDeleteThanks for the Yum recipe! I am going to try it but I don't have coconut oil will it make a difference?
ReplyDeleteyes it will make a difference but not too much :) go for it!
ReplyDeleteI thought of the same thing too - what did they call the fish before the actress! Lol!
ReplyDeleteThe moles looks perfect - one of my fav dishes - it's amazing how just minimal spices and coconut milk can create such a delicious dish!