Fish Molee/Meen Mappas

Fish Molee 🐡 🐟 🐠 🐟

My mom used to make this whenever guests came. This used to be one of her masterpieces.She used to make this for breakfast, lunch or dinner as first course in a three course meal along with bread 🥖.And she usually made this with Karimeen,as it was easily available and guests wanted it as we lived in Alleppey and was from Muncompu ,Kuttanad where we caught it from the river which surrounds the paternal house 🏡 .

I usually hated this cause once I had a bad experience of swallowing a mullu(fish bones) and was almost choked and I had to swallow few bananas so that the bone went into the stomach unhurt. This accident left a bad patch on my eating fish especially Karimeen.....Maybe this incident was the reason I preferred small fish rather than big fish till now.Here’s the recipe for

Fish Molee/Fish Mappas 🐠

For marination

1.Fish-1/2 kg(I used Pomfret.

U can use any fleshy fish like King fish,Karimeen etc.)

Ginger garlic & green chili paste-1 1/2 tsp

Turmeric powder-1/4 tsp

Freshly ground pepper powder-3/4 tsp

Lemon juice-2 tsp

Clean the fish & make slits if u are using Karimeen/White Promfet.Apply the marinade & set aside for 20-30 minutes.

Heat 2 tbsps of coconut oil in a wide pan,preferably nonstick.Shallow Fry the fish on both sides (no need to brown it).Remove & Set aside.

2.Cardamom-3

Cloves-4

Cinnamon-1/2” piece

Add the whole spices and sauté till nice aroma comes.

3.Onion-1 big

Tomato-1 big

Green Chilli-4-5

Ginger-1/2” piece

Garlic-3-4 big ones(1/2 pod small ones)

Curry Leaves-a sprig

Slice the onions half round.U can slice it into circles and then cut into two.Slit the green chilies.Now Add 1/4 tsp salt to the sliced onion and rub in.Set this aside.

Slice the tomato into round pieces.

Crush/chop the ginger and garlic .

Add the curry leaves and fry them.Now Add the chopped ginger & garlic & sauté. Then add the sliced onion and slitted Chillies & sauté on low flame till onions are translucent.

4.Turmeric Powder-1/2 tsp

Pepper powder-1 tsp

Salt to taste

Vinegar-1 1/2 tsp

Coconut milk-1 cup (thick)

Coriander leaves-few

Now add the turmeric and pepper powders & sauté for a minute or two.Add 2 end slices of the tomato & sauté.Add 1/2 cup water/thin coconut milk to this and when this starts to boil add the fried fish & salt to taste .Cover & cook ,turning the fish once.Now Add the remaining tomato slices and thick coconut milk .When this comes to boil add the vinegar (If u r using fresh coconut milk the mixture shouldn’t boil otherwise it might curdle)& Adjust salt.

Remove and garnish with chopped coriander leaves. The Fish Molee/Mappas is ready to Serve with Bread/Palappams 🐠 #fishmolly #fishmoleerecipe #fishmolee🐠🐠🐠 #fishofinstagram #foodiesofinstagram #foodstagram #foodie @ Dubai, United Arab Emirates