Fish simmered in coconut milk with onion, ginger- garlic, pepper and tomatoes.Appam with fish molee is a favorite of every malayalee. An all time dream breakfast!! It goes well with Idiyappam and bread also. This recipe is adapted from my mom-in-law. One of my favorite recipe from her collection. Pomfret, Pearlspot, King fish and seer fish are few preferred fishes for this dish.
Summary
(559 votes, average: 4.47 out of 5)
Loading...- Course Breakfast
- Cuisine kerala
- Yield 4 serving
- Cooking Time 1 hour
- Total Time 1 hour
Ingredients
fish
1/2 kg
Marination
turmeric powder
1/4 tsp
salt
1/2 tsp
ginger garlic paste
1 tbsp
pepper powder
1 tsp
lime juice
1 tsp
Gravy
clove
5 numbers
cinnamon (1 inch stick)
2 numbers
cardamom
2 numbers
onion (medium)
1 number
onion (small)
1 cup
curry leaves
1 sprig
green chilli
4 numbers
salt
ginger garlic paste
1.5 tbsps
pepper powder
1 1/2 tsps
fennel powder (perinjeerakam powder)
1 1/2 teaspoon
tomato
2 numbers
coconut milk medium thick
2 cups
coconut milk (thick)
1 cup
Garnish
onion (small)
2 numbers
cashew nut
1 tbsp
curry leaves
tomatoes
1/2 number
Steps
- Clean fish pieces well and marinate it with turmeric powder, salt, ginger garlic, pepper powder and lime juice( listed under marination). Keep it aside for 10 minutes.
- Heat oil in a flat pan. Shallow fry the fish pieces for 2 minutes on one side at medium flame. Keep it aside.
- Thinly slice onion, small onion and green chili.
- Heat oil in a pan. You can use the same oil used for frying fish. Splutter clove, cinnamon and cardamom. ** If you are using same pan to prepare gravy, remember to remove excess oil from the pan.
- Add sliced onion, small onion, green chili, curry leaves and salt into it. Saute it well until onion is soft. ** You can partially replace small onion with regular onion also. Small onion always gives a better taste.
- Add ginger and garlic paste and saute well. Add pepper powder and fennel powder and saute well.
- Add medium thick coconut milk. Adjust salt in the gravy.
- Then add fried fish and thinly sliced tomatoes. Make sure that fish pieces and tomatoes are immersed in the gravy. Cook for around 15 minutes in medium flame until fish and tomatoes are done.
- Cashew paste is optional. Soak 1 tbsp cashew in 2 tbsp hot water for 15 minutes. Grind it to a smooth paste.
- Add thick coconut milk and cashew paste. Stir it carefully and bring it to boil.
- Garnish - Fry small onion, cashew and curry leaves. Decorate with the prepared garnish and sliced tomatoes. Serve it with Appam or Idiyappam or bread. Enjoy 🙂
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