Fish Molee (Kerela-style fish stew)

Fish Molee, sometimes pronounced “moilee” is a delicately flavored fish stew from Kerala - the famous Spice Coast of India. It uses all fresh local ingredients including fish, coconut and whole spices like cardamoms, cloves, and peppercorn. Totally delicious!
Serves 4-5

Prep Checklist (top photo) :start at ’12 O’clock and go clockwise
Onion, Tomato Cillantro, Ginger/Garlic, Whole Garam Masala, Green Chilli/Curry Leaves.
Center: KarmaChef Molee Spice
KarmaChef spices: Tumeric, Molee Spice, Indian Chilli Powder

*Fish Fillets – 1.5 lbs (cubed)
Any white fish. I have used Chilean Sea Bass from Costco
Tumeric – ½ tsp
Salt- ½ tsp
Lime -1
Ingredients & Spices
*Onion – 1 cup (finely chopped)
*Tomato – 1 (grated/pureed)
*Garlic – 4 cloves (crushed with mortar/pestle)
*Ginger – 1” (crushed – same as above)
*Green Chilli – 3 (slit length-wise)
Curry Leaves (optional) – 6-8
Karma Chef Moulee Spice - 3 tsp
Whole Garam Masala – (1 bayleaf, 3 cloves, 2 cardamons, one stick cinnamon, 6-8 peppercorns
Coconut milk (not the light variety please!) – 1 can (separate 1/3rd from this – keep aside. Dilute the rest with 1 can water)
Ghee
For Garnish
*Tomato (quartered)
*Cillantro (chopped)
* Indicates prep items

1. Marinate Fish in tumeric, salt and lime juice – set aside for 15 mins
2. Prep all above marked with *
3. Heat 3 tablespoons of ghee in heavy-bottom pan till smoking.
4. Add whole Garam Masala – wait till cinnamon stick begins to uncurl.
5. Add onion, green chilli, curry leaf, ginger & garlic – cook for approx 2 minutes or till nicely brown.
6. Add Molee spice & tomato puree – cook till oil begin to separate from spice
7. Add diluted coconut milk– cover and cook - reduce to half
8. Adjust Salt/sugar/chilli to taste - taste should be sweet/sour/spicy
9. Gently put in fish cubes – bring to boil – cook approx 5 minutes
10. Add thick coconut milk – cook another 3 minutes
11. Garnish with tomato, cilantro and wedge of lime
Serve with Dill Rice, Pappadum and Chutneys

Molee at the Rowley’s!

I was invited to cook for three wonderful foodies on 19th April, Sunday: Sharon, Donna, and Becky (the Rowley). Becky has beautiful old house and a finely equipped kitchen. You can tell she is a foodie, by the pots and utensils she owns! She has a rambunctious bat-faced puppy, cheeky parrots and two extremely large and serious tortoises. Donna asked if I had seen the tortoises and I said “Where? where?” and was straining my eyes looking for the tiny elusive creatures in the backyard, only to find they were two humongous mountains under my very nose. Big shock!
Main course was Fish Molee, a light Kerela-style stew with Dill Rice, Green Beans stir fry, Pappadum and chutneys, finished up with Assam Tea and Mango Ice cream (Heck no! I did not make the ice cream. I am so not a dessert person. To eat - yes, to make – no). More about recipes and ingredients in next post. Saddest thing is I went and deleted the photos of this session from the camera by mistake before I had downloaded them on to the computer. Dang! Becky says she will send me some that she took. Will update when I receive. Here is the menu for now.