Visiting Suriani Kitchen by Lathika George,a trip down the lane with heartwarming recipes from Syrian Christian's Kitchen.
I'm glad to share one of the favorite recipe from this book-Varutha Meen molee (Fried Fish Molee);Molee means stew and Meen molee is the fish stew cooked in coconut milk with subtle spices and intact fish flavor.
Again the traditional Meen molee can be prepared with pan fried or plain fish-this version calls for pan fried fish;thereby named "Varutha Meen Molee"aka "Fried-fish Molee".
750 gms fish(thickly sliced snapper/pomfret)
1 tsp red chili powder
3 tsp coconut oil
2 onions,thinly sliced
1 tbsp fresh ginger, sliced
5-6 cloves garlic, sliced
3 long green chillis-slit
1tsp mustard seeds
2 whole cloves
few curry leaves
1 tbsp rice flour
1 cup thick coconut milk
3 cups thin coconut milk
2 tsp vinegar
salt to taste
Method: Wash and clean fish fillets and marinate with chili powder,turmeric and salt for 15 minutes.
In a pan heat 2tsp oil and add the fish and fry on either side to light brown.Drain and keep aside.
To the same pan,heat remaining 1 tsp oil to the residue of fried fish and add the mustard seeds allow to splutter.
Now add the onions and fry until light brown; then add the ginger, garlic, green chillis, cloves, and curry leaves.
Stir in the tomatoes with rice flour and continue to fry for one minute.
Add the thin coconut milk, vinegar, and salt; mix well.
Add the fish, cover, and simmer for 6-8 minutes.Now the gravy will turn yellow from pale white.
Finally add the thick coconut milk, and gently heat for two minutes.Do not let it boil.
Remove from heat and serve hot with steamed rice.
If you like fish and coconut,this curry will floor you,the speciality of the curry is its mild flavors.
Ideal for a rainy day with hot rice or appam.
Have a great day,see you soon.