This is a spicier version of the typical Fish Molee or Stewed fish. It's made from fried fish that's simmered in a smooth coconut milk gravy. This tastes great with bread and goes well with appam too.
750 gms fish, thickly sliced
½ tsp turmeric powder
1 ½ tsp salt
½ cup coconut oil
1 onion, thinly sliced
1 tbsp thinly sliced ginger
2 green chillis, slit in half
2 sprigs curry leaves
1 tbsp rice flour or all purpose flour
1 ½ cups thin coconut milk
1 cup thick coconut milk
¼ tsp garam-masala*
1 tbsp shallots, sliced thinly (fried in 1 tbsp of coconut oil) for garnish
*[For the garam-masala:
Peppercorns 2 tbsp
Star anise 3
Cinnamon 3 big pieces
Cardamom (green) 3
Cardamom (black) 2
Fennel 1 tbsp
Roast and powder together all the ingredients. This powder can be stored in an airtight container for months. But it’s better to make it freshly every time, in a smaller quantity.]
Method for making the Fish molee:
- Marinate the fish in turmeric & ½ tsp salt. Set aside for 1 hour.
- Heat the oil in a shallow pan, and fry the fish for a minute, on each side. Remove the fish from the pan when it’s lightly browned on both sides.
- In the same oil, fry the onion for 2-3 minutes, until it’s lightly browned. Then add the curry leaves, ginger and green chillis. Sauté for a minute.
- Stir in the flour. Add the thin coconut milk and the remaining 1 tsp of salt.
- Slowly add the fried fish pieces. Cook over low heat for 5 minutes.
- Gently stir in the thick coconut milk and simmer for another 5 minutes.
- Garnish with the fried shallots.