ഫിഷ്‌ മോളി || മീന്‍ മപ്പാസ്‌ || Kerala Fish Molly Perfect Restaurant Style Recipe || Fish Stew
Channel: CURRY with AMMA
Date: 15/02/2019

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Fish Molee || Meen Mappas || Fish Molly with a Secret Twist  || Fish Moilee || Meen Moilee || Fish Stew 

(This is a mild spicy fish curry stewed in coconut milk and undeniably has an authentic Kerala, South Indian flvour.  The recipe though close to the hearts of all Keralites, this seems to have a foreign Portuguese influence on Kerala cuisines.  Slowly the recipe has spread its wings to South East Asia too. 
This Kerala stew can definitely surprise your guests with a certain subtlety with no lack in flavor. Here I share with the recipe of Moilee with my personal tips and tricks.

Ingredients
Fish  (Parrot Fish)   -  ½ kg
Coconut Milk (1st Milk)  - ½ glass
Coconut Milk (2nd Milk)  - 1 glass
Big Onion (small)   - 5 nos
Cashew Nuts   - 10 nos
Tomato (medium)   - 1 no 
Garlic     - 3 nos
Ginger    -  1 pc
Green Chilly    - 12 nos
Capsicum    - ½ no
Bay Leaf    - 1 no
Cardamom    - 5 nos
Cinnamon Stick   - 1 small pc
Pepper    - 6 nos
Coriander powder   - 2 tbsp
Turmeric Powder   - ½ tsp
Apple Cider Vinegar  - 2 tbsp
Salt     - to taste
For Garnishing
Coconut oil    - 10 tbsp
Cashew Nuts (Slit)   - 10 nos
Kiss Miss (raisins)   - 10 nos
Curry Leaves   - 3-4 stalks
Dry Red Chilly   - 2 nos
Mustard Seeds   - 1 tsp

Pre Preparation
Clean the fish pieces by adding salt and pat dry them.  Marinate the fish pieces with ½ tsp salt & ½ tsp pepper powder, with hand itself.  Now let it rest for ½ hour closed with lid
Method of preparation
Into a pan add 2-3 tbsp of coconut oil.  Once the oil is hot, place the marinated fish pcs into the oil, keeping the flame on low-medium. Lightly shallow fry the fish pcs flipping over both the sides without changing the colour.  The intention is to make the fish pcs bit firmer to cook in the coconut gravy.  Remove and keep aside.
Into another pan, add 2-3 tbsp of oil.  Once the oil is hot, add the garlic pcs, ginger, green chilly and saute well.  Add the whole masalas, which are crushed and the bay leaf.  Saute until the raw smell of the garlic and ginger is gone and the spice flavors are released.  Now add the sliced onions and salt & saute well.  Take care while adding the salt, since the fish pcs are also lightly marinated with salt.   Add the turmeric powder too.   Let the onions turn transparent but not to golden brown.  Once done, add the coriander powder and saute again.  Once the raw smell goes off, add the coconut milk (2nd decoction) and the cashew nut paste, and a glass of water. (Adding cashewnut paste is one trick we use for preparing this restaurant style mollee).  Mix very well and let the gravy boil.  Once it starts to boil, slowly add the fried fish pcs one by one into the gravy.  Take care not to break the fish pcs, from this stage onwards, as it is being cooked in the coconut milk.  It is always recommended to swirl the pan, instead of using the ladle or spatula.  Swirl the pan and make sure that the pcs are fully immersed in the gravy.  If not add ½ glass water more.  Cook, keeping the pan open itself.  Once the gravy is boiled, add the capsicum pcs which gives this mollee the true restaurant style flavor and colour (you may use yellow or orange colour capsicum for more appealing colour).  This is the 2nd trick I used to do for this recipe for a distinct flavor).

Let the fish pieces cook in the gravy for 5 min.  Check the salt level at this stage.  Now add the tomato pcs.  We don’t want tomatoes to get cooked much and release the sourness.  This is added again to create more of an appealing colour.  For the sourness, add the apple cider vinegar and swirl the pan once again.  Now the fish pcs have cooked very well and the gravy has well reduced as needed.  Now add the thick (1st milk) coconut milk and switch off the flame and swirl the pan once more until the coconut milk is well mixed.    
For garnishing, keep a pan on stove, into which goes 2-3 tbsp of coconut oil.  Add the mustard seeds to splutter.  Add the dry red chillies and the split cashews.  Once the cashews change the colour, add the raisins and enough curry leaves.  Pour hot over the mollee.  Close with a lid for 10 min for all the flavors to get infused in.
Super Yummy Kerala Fish Mollee, with a personal twist, is ready to be served with Appams, idiyappams, pathiri, chappathi, steamed rice or even bread, of your favourite choice.

Please don’t miss to try out this classic Kerala Fish Moilee, when you crave for any delicately spiced Kerala cuisine and am sure it is going to really really relish your taste- buds.

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