There are so many types of Fish Curry available in India. Since, we have a vast coastal region, fresh fish is available in plenty. However, the preparation varies as we move from Mumbai to Mangalore to Cochin to Chennai to Visakhapatnam to Puri. Kerala Fish Molee/ Fish Molly/Fish Moilee is one of the most popular fish curry. The richness or creaminess if gravy come from use of thick as well as thin coconut milk. The simple light yellow gravy is so flavourful and light, it can completely blow your mind away
The best taste comes when you use coconut milk made at home. To make the freshest coconut milk , take the white portion of one full coconut. Grate it and add 1 glass of warm water to it. Let it rest for 10 to 15 minutes. Strain it using a muslin cloth. This is Thick Coconut milk. Add 1 cup of water more. Repeat the process. This time what you get is thin coconut milk.
I have used King Fish for making Fish Moilee. You can use other fishes as well.
What You Need:
500 grams king fish
For the marination:
1 tbsp oil (coconut oil most preferred)
1 tsp turmeric powder
1 tsp red chili powder
Juice of 1 lemon
salt to taste
For the gravy:
2 onions cut into julians
3 tomatoes cut into cubes
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
3 green chili broken into half
Handful of curry leaves
1/2 cup thick coconut milk
1 cup thin coconut mild
2 green cardamom
1 tbsp ginger and garlic roughly crushes
Steps to Make:
Marinate fish with oil, turmeric powder, red chili powder, lemon juice and salt for 30 minutes.
Heat oil in a wok.
Add mustard seeds, cumin seeds, fennel and fenugrrek seeds.
Once the seeds start to splutter, add onions and ginger garlic paste.
Add broken green chilies and curry leaves.
Cook till onions turn brown.
Add marinated fish and cook for 5 minutes.
Add thick coconut milk.Cover and cook for 5 more minutes.
Open lid add thin coconut milk and tomato cubes.
Add more about 1/2 cup water and check for salt.
They taste simply awesome with steam rice.