Saturday, 18 June 2011

Meen Paal Curry/Fish Molee (Traditional Fare)

The fish Molee as we now know it, is obviously a much evolved gourmet fare. But certainly, all such delicacies must have evolved from something simple but unique. It would seem to me that this recipe is that mother of all fish molees. 

                                          Courtesy: Alice D'cruz

INGREDIENTS:  
Any fish: 500 g  
Whole coriander: 1tbsp
Coconut::2tbsps
Red chilli: 10 (use only the seeds)
Coconut milk: 1 ½ cup (thin extract)
Coconut milk: 1/2 cup (thick)
Green chill: 10 (slit)        
Ginger: 1”piece sliced
Shallots: 1/2 cup
Turmeric powder: 1/2 tsp
Tamarind pulp: 1 tbsp
Vinegar: 1 tbsp
Coconut oil: 1 tbsp
Curry leaves a few
 Salt to taste.

METHOD:

Clean, cut fish into pieces, depending  on the fish  you are using. 
Grind coconut, chilli seeds & coriander seeds to a fine paste.
In a large earthen ware/curry chatty, mix ground masala, thin extract of coconut milk, turmeric powder, salt, tamarind pulp, slit green chilli, ginger & a few curry leaves.
Bring  this gravy to a boil, drop in fish. Cook till done.
Over a low flame, pour thick coconut milk & vinegar.
Take off fire.
Heat coconut oil in a kadai, fry sliced shallots till golden brown.
Pour over Paal curry.

Serve with appam , bread or rice.


2 comments:

  1. thin extract of coconut milk?

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  2. when using fresh coconut,after squeezing out the first extract of thick milk, water is added to get the 2nd or thin extract.

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