Recipe: Perfect Meen Moilee/Molee - Kerala style fish stew with Salmon

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

You can have Meen Moilee/Molee - Kerala style fish stew with Salmon using 22 ingredients and 11 steps. Here is how you cook that.

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

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

Meen Moilee/Molee - Kerala style fish stew with Salmon step by step

1. Soak cashew nut in water for 15 minutes..
2. Clean Salmon fillet and cut into big chunky pieces.
3. Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute..
4. Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between..
5. Add chopped garlic, and ginger and green chili and saute till the raw smell disappears..
6. Add turmeric, coconut milk + water mix, salt to taste and combine well..
7. Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes..
8. 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..
9. Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk.
10. Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove..
11. Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving.