Fish Molee - Kerala Style Fish Curry with Coconut Milk

• Gluten free

• Meat

  • 1 Thai green chilies / birds eye chilies

• Seafood

  • 1 Tilapia

• Produce

  • 2 powder tsp Chilli, red
  • 5 Garlic cloves
  • 1 Ginger
  • 1 Red onion

• Canned Goods

  • 1 cup Coconut milk

• Condiments

  • 3 tsp Lime juice

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 1 Canola oil
  • 1 Coconut oil

• Dairy

  • 1 Milk, regular

• Frozen

  • 7 Curry, leaves

Found on cookingcurries.com

Description

Ingredients

• Tilapia fillets, or any other similar fish fillets – 4 to 5 ( I think Pomphret and King Fish are the more commonly used ones, but I just used the fish I had)
• Turmeric powder – ¼ tsp
• Lime juice – 2 tsp
• Red Chilli powder – 2 tsp
• Salt – ½ tsp
• Canola Oil – 3-4 tsp to pan fry the fish
• Red Onion, chopped – 1
• Thai Green Chilies / Birds Eye Chilies, stem removed and roughly chopped – 2 or 3
• Ginger, 2 inch piece
• Garlic cloves – 5
• Coconut Oil – 1 tsp (feel free to use canola or vegetable oil)
• Curry leaves – 7-8
• Lime juice – 1 tsp
• Coconut Milk – 1 cup
• Regular milk – ½ cup or more, as needed ( you can use all of coconut milk, if that is what you want. I try to use a mix of coconut milk and milk usually)
• Salt – as needed

Directions

• Cut each fillet into 3 inch pieces. Marinate the fillets in turmeric powder, red chilli powder, lime juice and salt and keep aside for about half an hour or so. Heat the canola oil in a pan and fry the fish lightly on both sides. Now remove the fish from the pan and drain on paper towels. Add the coconut oil to the pan, heat it and add chopped onions and curry leaves to it. Meanwhile, crush the ginger, garlic and green chilies together using a mortar and pestle. Add this crushed mix to the pan and saute well. Add the coconut milk and milk to the pan, let it almost come to a boil and add the fish to the pan slowly so as not to break them. Add salt and lime juice to it. Lower the heat to low-medium and let it cook for 5 mins or so. Serve hot with rice, appam, dosas or chapathis.