Recipe of Super Quick Homemade Meen Moilee/Molee - Kerala style fish stew with Salmon
Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Steps to Prepare Award-winning Meen Moilee/Molee - Kerala style fish stew with Salmon. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Meen Moilee/Molee - Kerala style fish stew with Salmon is 10-serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Meen Moilee/Molee - Kerala style fish stew with Salmon estimated approx 30 mins.
To begin with this recipe, we have to prepare a few ingredients. You can have Meen Moilee/Molee - Kerala style fish stew with Salmon using 22 ingredients and 11 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Meen Moilee/Molee - Kerala style fish stew with Salmon:
- 15 Cashew nuts -
- 450 gm Fish - ( I prefer Salmon fillet)
- 2 tablespoons Butter Oil / -
- 5 Cloves -
- 4 - 5 Cardamom - lightly crushed -
- 1 or 1 Bay leaves cinnamon - -
- 1 Onion finely chopped -
- 7 - 8 Curry leaves -
- 5 Garlic thinly sliced -
- 1/2 Ginger chopped - thumb sized
- 7 - 8 Green chili (or as per your heat level.) slit -
- 1/4 to 1/2 Turmeric tea - spoon
- 1 big 2 Tomato diced - plump or medium
- 1/2 to 3/4 cup + 1/2 to 1 cups Coconut milk Canned -
- to taste Salt
- 1/4 to 1/2 Garam masala tea - spoon ( Homemade)
- 1/2 1 Black peppercorns tea spoon to tea - spoon
- 1 cup coconut milk Canned -
- Optional Tempering
- 1 - 2 tablespoons Coconut oil ghee butter / / -
- cashew nuts
- raisins
Instructions to make Meen Moilee/Molee - Kerala style fish stew with Salmon
- Soak cashew nut in water for 15 minutes.
- Clean Salmon fillet and cut into big chunky pieces
- Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute.
- Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between.
- Add chopped garlic, and ginger and green chili and saute till the raw smell disappears.
- Add turmeric, coconut milk + water mix, salt to taste and combine well.
- Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes.
- Uncover the pan, add garam masala and freshly crushed black pepper, mix in gently or shake the pan for the masala to get mixed in and cook covered for another 10 minutes or so.
- Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk
- Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove.
- Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving
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