Wednesday, June 18, 2008
Related to Fish Moilee !!!!
This is a slightly spicier, yet easier to make, cousin of fish 'moilee' or fish 'molly'..am not too sure about the right spelling, but it is one of my favourite fish dishes..
This is a short cut to first frying the fish and then starting over with making the curry, but this way, I guess it saves time and there are lesser pots and pans to use..which is a big priority with me...
The best tasting fish moilee I have had has always been made with Karimeen..but sadly it has been ages since I could sink my teeth into some, let alone get some to cook ....sob!
Any fleshy fish cut into fillets would do...
Fish - 1/2 kg cut and cleaned
Heat a flat bottomed cooking vessel with lid on medium flame.. Then to this add
cooking oil - 2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - 1 tsp
Mix the powders in oil and spread the oil till the entire bottom is coated in oil. Now add the fish pieces so they all get the spice evenly. put the lid on and steam for 2 minutes. Now, gently the fish pieces over and again put the lid. Steam for two minutes and then take off the lid and let the fish slowly fry...
Onions - 2 large (sliced fine)
Tomatoes - 2 medium (nearly ripe - sliced fine)
Green chillies - 2 (slit)
coconut milk powder 2 tsp - mixed with 1/2 glass of water
Curry leaves - 1 to 2 stalks
Add these to the fish ..just distribute over the fish evenly and let it cook
Cumin - 1 tsp
Garlic - 6-8 cloves
pepper corns - 7-8 or more
mix the ground paste with a few drops of oil and 1 tsp (or more) of vinegar and add when the gravy starts boiling.
cocnut milk powder 4 tsp in 1/2 of water and switch off the stove before it boils. Garnish with chopped coriander and serve with rice, pulao etc.