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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Friday, October 26, 2012

FISH MOLEY - A very light fish stew


Fish Moley is a very light fish stew, subtlety flavored with pepper, green chillies, ginger and coconut milk. This dish is a variation of the Portuguese Fish Stew ‘Caldeirada’. It is said that the word  'Molee' comes  from the Spanish word "Mole" which means Stew.

In olden times the Malabar Coast / Kerala had a flourishing spice trade with the Portugese, Spanish and other European Nations so cultural exchanges in the form of food and amalgamation of local ingredients in their fish stews have resulted in this dish.

Fish Moley or Fish Stew gets its characteristic and subtle taste from the freshness of the fish, coconut milk, ginger, green chillies and black pepper. Any compromise on any one of these ingredients and it becomes a tasteless fish curry.
T
he recipe for Fish Moley varies with each family. Here is an easy recipe for Delicious Fish Moley that I have perfected.

FISH MOLEY (FISH COOKED WITH GREEN CHILIES AND COCONUT MILK)


Serves 8  
Preparation Time 45 minutes






1 kg good fleshy fish of your choice sliced thickly     
3 big onions sliced finely
3 green chilies sliced lengthwise             
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 teaspoon black pepper powder
1 cup thick coconut milk                                     
1 teaspoon turmeric powder
1 teaspoon coriander powder
3 tablespoons oil                                              
Salt to taste
1 tablespoon lime / lemon juice ( or vinegar)
3 tablespoons oil
1 medium size tomato chopped into 8 pieces
8 to 10 curry leaves

Wash the fish well and rub all over with the turmeric powder and a little salt. Heat oil in a flat pan and lightly fry the fish till the pieces are firm. Keep aside.
In the same pan add a little more oil and sauté the sliced onions, garlic, ginger and curry leaves. Add the coriander powder and fry for a minute. Add the, lime juice salt, coconut milk and 1 cup of water and mix well. Now add the fish. Shake the pan so that the fish is covered with the mixture. Cook on low heat for about 5 or 6 minutes.
Add the tomatoes and pepper and turn off the heat. Shake the dish so that the tomatoes and pepper get mixed with the stew.

Note: The tomatoes should not get cooked. They are added to give some colour to the dish. The pepper added in the end gives it an irresistible aroma.

Serve with Hoppers, Bread or steamed rice

1 comment:

  1. Do you know if this is related to the Mexican Mole? I am assuming it is.

    ReplyDelete