Simple and Delicious !

Some times I would think fish molee would be the best Kerala fish curry that is suitable for those who donot love spicy curries , especially non-Indians. I had this thought whenever my husband took some Indian curry dishes to his office, his colleagues (he is the only Indian there) started shedding tears because of the spiciness, though I had prepared them using very less quantity of spices.. :D (It is not the matter, still they want Indian food) My kids too behave like that, they are not ready to eat spicy things, so I make this curry often for them.



Fish Molee Ingredients
Fish fillets 6 medium size
onion 1 medium size
tomato 1
green chillies 2 or 3
ginger julienned 1 inch piece
garlic cloves chopped 2
garlic and ginger paste 2 tsp
pepper powder 3 tsp
chilli powder optional
turmeric powder 1/2 tsp
lemon juice 1 tsp optional
curry leaves few
coriander leaves few
coconut milk 2 1/2 cups thick
coconut oil 2 Tbsp
salt



How to prepare
Clean fish. Marinate it with garlic and ginger paste, salt and 1 tsp pepper powder.
Heat coconut oil in a frying pan. Fry fish fillets in this. No need to make a crispy fry, but just frying outer part is needed.
Take fillets out of the pan, saute onion and garlic in the same oil. When it is transparent, saute julienned ginger and slit green chillies. Saute for a while until the aroma of ginger comes out.
Add remaining 2 tsp pepper powder, turmeric powder and tomatoes. Stir for a while and add the coconut milk.Add enough salt.When it is hot, add fish fillets, and boil on a low flame. When the curry turns little thick, add lime juice , remaining 1/2 cup thick coconut milk, curry leaves and mix. Remove from fire. Garnish with coriander leaves.
If you find the curry is not thick (this happens if your coconut milk is not enough thick) add 1 or 2 tsp corn flour and boil.

Fish Molee goes well with Appams..

This is the fish curry which I always suggest to make whenever umma prepares pathiri. The thick gravy seasoned with curry leaves and chopped shallots is really great with other breakfast dishes like kaipathiri,appam, puttu , pola , dosa and idli too..You can use tamarind / puli or kudampuli instead of mangoes but I prefer preparing this with mangoes. Now it is mango season and I am waiting for some moovandan manga (mango trees that started to give fruits in an age of three years) from home courtyard to prepare this curry. Fishes like puthiyappila kora (Sulthan Ibrahim here in UAE-in Malayalam puthiyappila means bridegroom), mathi / chala / sardines, Hammour, Kanambu are good for this type of preparation.

Ingredients
Fish 10 pieces
coconut grated 11/2 cups
mango 1 or 2 according to sourness
small onions 10
green chillies 3
tomato 1
turmeric powder 1 teaspoon
chilly powder 2 1/2 teaspoons or according to your taste
fennel seeds / perumjeerakam 1/4 teaspoon
curry leaves few
salt
coconut oil



How to prepare
Grind coconut , 6 small onions, perumjeerakam and all the powders together using 1 cup or enough water. Pour this into a chatti / clay pot. Add 2 cups or more water according to the thickness. Add salt, chopped tomatoes and boil.
When the tomato pieces are half cooked add fish pieces and mango pieces.
If the fish takes only less time to cook, add mango pieces first, then later it is about 3/4 cooked, add fish pieces. Cook till the fish pieces are done.
Add slit green chillies after the fish is cooked. You can add it in the beginning also.
Chop the remaining small onions. Heat coconut oil, fry small onions and then curry leaves. Pour this over the curry.

This curry goes well with



Thanks to Pravs of Simplyspicy for the lovely Nice matters Award! You and all other blog friends are really very nice..I know many of you have already got this and you all deserve this too. It is little difficult for me to chose some one among you, so I pass this to all of you my lovely blog friends and readers who visit here regularly and leaving encouraging comments.. :)

I am hailing from Central Kerala, and this fish curry is usually prepared by our Christian friends there. When there are some special occasions , they prepare this curry on previous night since it tastes great on next day. So the fish absorbs the spiciness of chilly powders, sourness of kudampulis and also curry turns thick. This is one of my family's favorites.



Ingredients and Method
fish fillets 1/2 kg
onion 1 medium size chopped
tomato 1 medium size chopped
green chillies 3
garlic cloves 2 big chopped lengthwise
ginger piece 1 inch size julienned
turmeric powder 1 teaspoon
pepper powder 1 teaspoon
chilly powder 2 teaspoons
coriander powder 2 tablespoons
coconut milk very thick 2 cups
water 1 cup
Kudampuli (Garcinia cambogea) 4 pieces or more
curry leaves few
salt
mustard seeds 1 teaspoon
fenugreek / uluva 1/2 teapsoon
coconut oil 2 table spoons



Heat coconut oil. Add mustard seeds and fenugreek and let them splutter. Saute onion, garlic in this till transparent. Then saute ginger. When the smell comes, add all the powders and salt , stir for few seconds. Add tomato, kudampuli and one cup water and one cup coconut milk. Boil till the tomato is cooked. Then add cleaned fish fillets and the remaining 1 cup coconut milk. Cook till it is done on a low flame. When the oil floats on top, place slit green chillies and curry leaves over it. Keep the lid closed and remove from fire.

I prepare this using ready made coconut milk powder. So for 2 cups of thick coconut milk , I used 1 cup coconut milk powder. You can add enough water to change the thickness of the curry according to your taste.

Big type fishes are good to make this curry. Ayakkoora/Neimeen/Arkkya/Kingfish , Ayala/Makceral, Aavoli/Pomfrets are good to prepare this curry.

Ingredients
Fish 6 fillets
Tomato 1
Small onions 6
Garlic 2 cloves
ginger 1/2 inch piece
Kashmiri chilli powder 3 tsps
Turmeric powder 1 tsp
Kudampuli/cocum 3 big pieces
Or
Tamarind 1 lemon size
Fenugreek seeds/uluva ¼ tsp
Curry leaves few
Water 1 ½ cups
Green chilly 2
Coconut oil
Salt

Ingredients
Prawns 1 cup
Onion 1
Tomato 1
Garlic and ginger paste 2 tsps
Green chillies 2 chopped or crushed
Coconut milk thick 1 cup
Turmeric powder 1 tsp
Coriander powder 2 tsp
Pepper powder 2 tsp
Garam masala 1 tsp
Salt
Oil

How to prepare
Heat oil.
Saute chopped onion, then garlic ginger paste.
Add prawns and powders with salt.
Fry for few seconds till the prawns are covered with powders.
Then add tomatoes, green chillies, and coconut milk.
Boil till the prawns are cooked.
Remove from fire, garnish with coriander leaves.
Prawns need less cooking time.
Cooking prawns for a long time will make it hard.
If the prawns /shrimps are medium sized, cook them up to 4 or 5 minutes and for larger size, you can add 3 or 4 minutes too.
Don't forget to remove the intestinal vein of prawns before you cook them.
Keep the curry for half an hour before you serve.
So the juices in the shrimps will enter into the curry slowly and it will make the curry little thick and tasty.

Goes well with chappathi, rice & vellappam.

This curry is good with Kappa/Tapioca, Rice, Rava Upma, Dosa etc.People from different places in Kerala cook this curry using various methods. Some uses chopped onions and adds ginger also. Mathi mulaku curry is the common dish in most of the houses in our place. They make it every day!

Ingredients

Ingredients and method
Fish - sardines( mathi) - 6,
Tomatoes - 2,
small onions - 7,
tamarind - one lemon size,
red chillies - 5,
turmeric powder - 1/2 tea spoon,
curry leaves - few,
Garlic cloves- 3,
coconut oil - 1 table spoon,
salt.

Ingredients and method

Prawns(Chemmeen) - 1/4 kg(250g)

Onion(medium) - 1 no(chopped)

Tomato(medium) - 1 no(chopped)

Turmeric powder - 1/2 tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Green chillies - 2 nos

Curry leaves few

Garlic pods - 2 nos(crushed)

Salt - As reqd

Coconut oil - 1 tbsp

Coconut - 1/2 cup

Tamarind paste - A lemon size soaked in wateror Kukum star(Kudampuli) - 4 small pieces or as desired Or use raw mango 1 or 2 according to it's sourness.

1)Clean Prawns.

2)Fry coconut with one pinch fennel seeds, 3 small onions and curry leaves till brown in 1 tsp of coconut oil.

3)Blend it with water.:- Coconut should be grated well.
4)Dry roast all the three powders.

5)Mix this with onion, tomato, crushed garlic, coconut blended, tamarind paste and salt.

6)Add 1 1/2 cups of water.

7)Cook, till the onion and tomato is well done and the curry becomes little thick.

8)Add prawns and cook till done. :- Do not cook too much. It will become hard.

9)Add green chillies.

10)Heat coconut oil in a pan.

11)Fry 3 chopped small onions and curry leaves. Pour into the curry.

You can make varutharacha curry with other fishes like ayala, ayakkoora , vaala etc too.


Ayala varutharachathu curry