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Meen Moilee/Molee - Kerala style fish stew with Salmon
Meen Moilee/Molee - Kerala style fish stew with Salmon

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We hope you got insight from reading it, now let’s go back to meen moilee/molee - kerala style fish stew with salmon recipe. To make meen moilee/molee - kerala style fish stew with salmon you only need 22 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Meen Moilee/Molee - Kerala style fish stew with Salmon:
  1. Get 15 Cashew nuts -
  2. Take 450 gm Fish - ( I prefer Salmon fillet)
  3. Take 2 tablespoons Butter Oil / -
  4. Prepare 5 Cloves -
  5. Take 4 - 5 Cardamom - lightly crushed -
  6. Get 1 or 1 Bay leaves cinnamon - -
  7. You need 1 Onion finely chopped -
  8. Provide 7 - 8 Curry leaves -
  9. Use 5 Garlic thinly sliced -
  10. Prepare 1/2 Ginger chopped - thumb sized
  11. Use 7 - 8 Green chili (or as per your heat level.) slit -
  12. Provide 1/4 to 1/2 Turmeric tea - spoon
  13. Get 1 big 2 Tomato diced - plump or medium
  14. Use 1/2 to 3/4 cup + 1/2 to 1 cups Coconut milk Canned -
  15. Use to taste Salt
  16. You need 1/4 to 1/2 Garam masala tea - spoon ( Homemade)
  17. Take 1/2 1 Black peppercorns tea spoon to tea - spoon
  18. Provide 1 cup coconut milk Canned -
  19. Provide Optional Tempering
  20. Prepare 1 - 2 tablespoons Coconut oil ghee butter / / -
  21. Prepare cashew nuts
  22. Take raisins
Steps to make Meen Moilee/Molee - Kerala style fish stew with Salmon:
  1. Soak cashew nut in water for 15 minutes.
  2. Clean Salmon fillet and cut into big chunky pieces
  3. Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute.
  4. Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between.
  5. Add chopped garlic, and ginger and green chili and saute till the raw smell disappears.
  6. Add turmeric, coconut milk + water mix, salt to taste and combine well.
  7. Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes.
  8. 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.
  9. Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk
  10. Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove.
  11. Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving

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