Saturday, 30 January 2016

Fish Moilee with Chef Aditya Bal on Cooking Table

Fish Moilee

Fish Moilee



Recipe Cook Time


Savor the authentic taste of Kerala style Fish Molly cooked in with thick coconut milk.


  • For marination:

    Fill of fish bash

    2 onions

    1 inch ginger

    5-6 garlic cloves

    6-7 green chilies

    1 tsp turmeric

    1/2 tsp chili powder

    1 tsp coriander powder

    1 lemon

    Curry leaves

    1 Tbsp refined oil

    For the curry:

    2 Tbsp refined oil

    Curry leaves

    1/2 tsp mustard seeds

    1/2 tsp pepper corns

    1/2 tsp fennel seeds

    4-5 green cardamom

    1/2 jug coconut milk

    7-8 cherry tomatoes

    Coriander leaves


For marination:

Julienne ginger, garlic cloves and onions.

Split green chilies and cut the fill into pieces.

In a bowl add pieces of cut fill, ginger, garlic, green chilies, onions, 1 tsp of turmeric powder, 1/2 tbsp of chili powder, 1 tsp of coriander powder, some curry leaves, juice of 1/2 lemon, salt and 1 Tbsp of refined oil.

Mix it all together.

For the curry:

Heat up the pan and drizzle it with some refined oil.

Add some curry leaves, 1/2 tsp of mustard seeds, 1/2 tsp of pepper corns, 1/2 tsp of fennel seeds and 4-5 green cardamom.

Saute it till the start to pop and crack.

Add marinated fish, then mix coconut milk and split cherry tomatoes.

Finish it with chopped coriander leaves.

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