Sep 1, 2010

Home land beckons again

                   The last few weeks had been so eventful and fast. I feel the days went by like a blink of the eye... and I was as busy as a bee,  attending ifthar parties and giving away my own parties to friends and family..So here I am in the last 10 days of ramadan, said to be the the most important days of the month, and I have not a few hours to spare because this is the time everybody is busy with prayers and remembrance of God. And hence I think I wouldn't be able to post more ramadan dishes this month. I wish I could, after Eid...

                    What's more? I am gonna fly to my home land this weekend.. a prospect which keeps me as wired up and excited as a six year old who is looking forward to her summer vacation thinking about how to spend the holidays in sleep and supper...Before that, I need to clear the cobwebs of chores away from my kingdom-my home...So get it? I am hardly breathing . Can't  spend my time clicking away at the computer drafting my recipes and uploading the pictures..

                     So, What the hell am I doing right now? Well, I am posting a recipe which I drafted earlier and luckily have the snaps ready to post in my file.So this is it.Fish Molee. The southern kerala fish curry which in kerala is as famous as the 'smoked salmon' in the west.It is such a delicious dish ,quiet different in taste from most of the kerala fish curries..a spicy version of fish stew.This is usually prepared to go with lace appams, dosas or chapattis.It would also be great with pathiris and parotas.
                 Let's have a peep at the recipe...

   Fish Molee

     Things you will need:

1/2 kg fish of any type or fish fillet
1 medium sized onion sliced
2 green chillies, slit
1 tsp ginger, finely sliced
1/2 cup thick coconut milk
1 1/2 cup thin coconut milk
1 tbsp vinegar
1/2 tsp black pepper powder
1/4 tsp turmeric powder
4 cloves
2 pieces of cinnamon(of 2 inches length)
2 tbsp cooking oil
1/4 tsp maida or all purpose flour
A sprig of curry leaves

How to prepare:

  •  Wash the fish properly and cut into medium sized pieces.Drain.Marinate it with a little turmeric powder, 1/4 tsp red chilly powder and salt.
  • Shallow fry the fish in a frying pan in a little oil and keep aside.
  • Pour 2 tablespoons of oil in a saucepan and add sliced onion and saute in medium heat until brown.Add green chillies and ginger and saute.Then add turmeric powder, pepper powder, maida and curry leaves and saute in low flame.
  • Add thin coconut milk, vinegar, cloves and  cinnamon and cook for about 15 minutes in low flame with adequate salt keeping the lid closed..
  • Add the fried fish to this and cook for a couple of minutes.Then add thick coconut milk and remove from heat before it starts to boil.
  • Serve hot with rice pancakes or chapattis.
           Recipe courtesy:Lakshmi Nair's Magic Oven


  1. Aslm,
    Sajna had mentioned ur blog..I practically live in the cooking blogosphere and m interested in malabar recipes.. Looking forward to seeing more from you..
    Keep up the good work..

  2. Valaikum,
    Let me guess, Is this Sabitha..Sajitha's neighbour?Thanks for ur comment..inshaalla i am planning to post more malabar recipes in future..

  3. u being a malayali... can i ask u to post some really authentic malayali fish curries... the way you make em at home... not the restaurant types, the ones u make @ home... esp the red hot curries...

  4. chini, sure! so u too r a red hot curry lover.. right? thanks 4 ur comments.. visit again



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