Meen Moilee/Molee - Kerala style fish stew with Salmon. Kerala Fish (Meen) Molee / Moilee - Kerala Style Fish Stew is a classy gravy which is famous among Kerala's Syrian Christians. It is made by marinating the fish in masala and frying it. Next, the fried fish is cooked in coconut milk with very low spice and other ingredients. I fell in love with the way he made this curry. Kerala Fish molly or meen moilee as its called is a traditional stew popular in Kerala.

Here is how to do an awesome Kerala style fish molly or fish stew. I like to use coconut oil for Kerala Fish Molly. Hailed as one of Kerala's iconic dish, Meen Molly is a mild fish stew from the household of Kerala's Syrian christians. You can cook Meen Moilee/Molee - Kerala style fish stew with Salmon using 22 ingredients and 11 steps. Here is how you cook it.

Ingredients of Meen Moilee/Molee - Kerala style fish stew with Salmon

Prepare 15 of Cashew nuts -.
You need 450 gm of Fish - ( I prefer Salmon fillet).
You need 2 tablespoons of Butter Oil / -.
Prepare 5 of Cloves -.
It's 4 - 5 of Cardamom - lightly crushed -.
You need 1 or 1 of Bay leaves cinnamon - -.
It's 1 of Onion finely chopped -.
Prepare 7 - 8 of Curry leaves -.
Prepare 5 of Garlic thinly sliced -.
It's 1/2 of Ginger chopped - thumb sized.
It's 7 - 8 of Green chili (or as per your heat level.) slit -.
You need 1/4 to 1/2 of Turmeric tea - spoon.
It's 1 big 2 of Tomato diced - plump or medium.
You need 1/2 to 3/4 cup + 1/2 to 1 cups of Coconut milk Canned -.
You need to taste of Salt.
It's 1/4 to 1/2 of Garam masala tea - spoon ( Homemade).
Prepare 1/2 1 of Black peppercorns tea spoon to tea - spoon.
You need 1 cup of coconut milk Canned -.
Prepare Optional of Tempering.
You need 1 - 2 tablespoons of Coconut oil ghee butter / / -.
You need of cashew nuts.
It's of raisins.

A medley of coconut milk and Indian spices, Meen Molee(or Molly or Moilee, the way you spell it) is a brilliant take on the coastal state's abundance of access to prized catches, namely seer fish and king fish! Just like Kadala Curry, Kerala style Chicken Stew or Ulli Theeyal, Fish Molee is also a Kerala favourite. Fish Molee is popularly named after a lady who modified the fiery hot Kerala style fish curry to a little milder version to suit the palate of the Britishers. This curry has become a family favorite now and for a person like me who never.

Meen Moilee/Molee - Kerala style fish stew with Salmon instructions

Soak cashew nut in water for 15 minutes..
Clean Salmon fillet and cut into big chunky pieces.
Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute..
Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between..
Add chopped garlic, and ginger and green chili and saute till the raw smell disappears..
Add turmeric, coconut milk + water mix, salt to taste and combine well..
Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes..
Uncover the pan, add garam masala and freshly crushed black pepper, mix in gently or shake the pan for the masala to get mixed in and cook covered for another 10 minutes or so..
Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk.
Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove..
Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving.

Fish Molee is quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used. Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also. For more fish recipes, check out chilli fish recipe, Kerala fish fry, Kerala red fish curry, meen peera.