A mild-flavoured curry from Kerala, delicious with rice and some Spicy Prawn Masala Fry.
Serves: 6
Ingredients:
- Kingfish slices/Mackerel/Pomfret slices – 8
- Salt – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Chilli powder – ½ teaspoon
- Pepper powder – ½ teaspoon
- Palm Vinegar – 1 teaspoon (you can also use juice of ½ a lime)
- Bay leaf – 1
- Cloves – 3
- Cardamom – 3
- Fennel seeds – ½ teaspoon
- Cinnamon – 2″
- Fenugreek seeds – ½ teaspoon
- Green chillies – 4, cut lengthways
- Ginger – 1½ tablespoon, chopped fine
- Garlic cloves – 1½ tablespoon chopped fine
- Curry leaves – 2 large sprigs
- Onion – 1, sliced thin
- Salt to taste
- Turmeric powder – ¼ teaspoon
- Thick Coconut milk – 2½ cups (Thicker the coconut milk tastier the molee. I used about 3 cups of grated coconut)
- Coconut oil – 2 tablespoons
Method:
- Marinate the fish slices in salt , turmeric powder, chilli powder, pepper powder, palm vinegar and set aside.
- To a kadai or wok on medium heat, add oil followed by the bay leaf, cloves, cardamom, fennel seeds, cinnamon, fenugreek seeds, green chillies, ginger, garlic cloves and curry leaves. Fry well, stirring all the while until fragrant. This should take about 2-3 minutes.
- Add sliced onion and continue frying the spices. Lower the heat to minimum, cover and let it cook for a couple of minutes until nice and brown, checking on it every few seconds.
- Add coconut milk, turmeric powder, increase heat to maximum and bring the curry to a boil.
- Slide in the marinated fish and along with all the juices from the fish.
- Add salt to taste.
- Serve with rice.