Fish Molee

Fish Molee is a unique Kerala Fish Recipe which has coconut milk as the main ingredient. Unlike the traditional Kerala Style Fish curries, this recipe doesn’t use Tamarind and is not spicy. It is an excellent side dish for Appam, Bread or Roti. I had Fish Molee for the first time when I was a kid, at some Kerala Christian Wedding and I instantly fell in love with it. Then I pestered my Mom to make it at home, until she finally managed to get the recipe. Now, she makes it every time I go home

Ingredients
Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
Cinnamon Sticks (Patta) – 2 half inch pieces
Cardamom (Elakka) – 2
Fennel Seeds (Perum Jeerakam) – 1/2 tsp
Sliced Onion – 1 big
Slit Green Chillies – 4 or 5 (Alter according to your spice tolerance)
Chopped Ginger – 2 tsp
Chopped Garlic – 4 cloves
Sliced Tomatoes -1 medium
Curry Leaves – A sprig
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Fresh Garam Masala Powder – 1 tsp
Red Chilly Powder – 1/2 tsp (optional)
Thin Coconut Milk – 2 Cups
Thick Coconut Milk – 1 Cup
Vinegar – 1 tsp
Oil – 2 tbsp
Salt – to taste

For Marinade
Turmeric Powder – 1/2 tsp
Black Pepper Powder – 1 tsp
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Lemon Juice – 1/2 tsp
Salt – to taste

Method
Marinate the fish fillets using the above ingredients and keep it aside for half an hour.
Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. It should be fried very lightly around 50%. Remove the fillets from oil and keep aside.
Heat 2 tbsp oil in another wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute.
Next add the sliced onions and saute till translucent.
Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes.
Add the chopped tomatoes and saute well until pulpy.
Next add 1/2 tsp turmeric, 1 tsp pepper powder, 1/2 tsp red chilly powder, 1 tsp Garam Masala Powder and stir fry for a minute.
Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it.
When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate.
Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves.