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We hope you got insight from reading it, now let’s go back to meen moilee / fish molee recipe. You can have meen moilee / fish molee using 18 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Meen Moilee / Fish Molee:
- Get 500 grams Firm Fleshed Sea fish
- Get 1 tsp Turmeric powder
- You need to taste Salt
- Use 1 tsp Lemon juice
- Provide 1 Onion large thinly, sliced
- Use 1 Tomato small sliced
- Provide 1 inch Ginger piece finely chopped
- Provide 2 Garlic cloves finely chopped
- Prepare 1 tsp Black Pepper Powder
- Use 1/2 cup Thick Coconut milk -1st extract
- You need 1/2 cup Semi Thick Coconut milk - 2nd extract
- Get 1 cup Thin Coconut Milk - 3rd extract
- Get 1/2 tsp Mustard Seeds
- Get 2 sprigs Curry Leaves
- You need 3 Green chillies
- Use 1 tsp Vinegar
- Use 2 tbsp +1 tsp Coconut Oil
- Take As required Additional Oil for Shallow Fry
Instructions to make Meen Moilee / Fish Molee:
- Marinade the fish with salt,lemon juice and turmeric and keep it aside
- Heat oil in a pan
- Slightly fry marinated fish pieces (50% cooked) on a medium heat and keep it aside.
- Heat 2 tbsp coconut oil in a earthen vessel and splutter mustard seeds
- Add the ginger, garlic and saute for a minute
- Add the sliced onion, curry leaves, green chilies and saute till it becomes soft and translucent.
- Add the tomatoes and saute for a minute
- Add the pepper powder and simmer the heat
- Saute until tomatoes soften
- Add thin coconut milk and salt and mix well.
- Add the fried fish pieces carefully
- Cover and cook the fish for 3-4 minutes
- Add the 2nd extract - semi thick coconut milk and hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy.Let it cook slowly for sometime till the fish completly absorbs it. Do not use laddle as fish pieces might break
- Add the thick coconut milk and cook on low heat for a minute and gently shake vessel so that it gets mixed. Do not stir fish with any spoon or ladle. Switch off
- Add vinegar and gently shake vessel. Drizzle 1 tsp coconut oil on top.
- Cover and let flavors absorb for 20-30 minutes
- Serve warm with rice
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