Saturday 30 January 2016

Fish Moilee with Chef Aditya Bal on Cooking Table


Fish Moilee

Fish Moilee

Chef

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Recipe Cook Time

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

Ingredients

  • 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

Method

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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