RECIPE NAME | Seer Fish Molee |
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CUT | Curry Cut |
CUISINE | Kerala |
Type of cooking | Curry |
TOTAL TIME = 50 Min | TIME FOR PREPARATION | 30 Min | TIME FOR COOKING | 20 Min |
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Please login to add rating. RECIPE DESCRIPTION:
Seer Fish Molee is yet another low spice recipe with richness of coconut milk.

INGREDIENTS

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INGREDIENTS FOR THE FISH
Seer Fish | 500 gm |
Turmeric | 2 tsp |
Chilli powder | 1 tsp |
Garlic | 5 |
Curry Leaves | As needed |
Tomato | 2(cut into round) |
Ginger | 1 inch piece finely chopped |
Green Chillies | 5 Slits half |
Coconut | 1 ½ cup |
Onion | 2 sliced |
Coconut oil | 4 tbsp |
Maida | 3 tbsp |
Salt | To taste |
Fenugreek powder | small pinch |
Cashewnut | 8 pieces(soaked in water) |
Required Fish
Recommended | Seer Fish |
Alternate 1 | White Pomfret Cleaned Medium 500 gram |
Alternate 2 | Black Pomfret Cleaned Medium 1000 gram |
Alternate 3 | Grouper Pieces 500 gram |
Alternate 4 | Barramundi Pieces 500 gram |
HOW TO PREPARE
- Defrost the fish as per instruction and wash.
- Marinate the fish with turmeric(half) and salt and keep aside for 10 min.
- Toss the fish pieces in maida and fry them till it is half done.
- Crush garlic and chilli powder together
- In a pan pour coconut oil,to it add onion ,ginger,green chilli,curry leaves and saute
- To it add the left over turmeric and crushed garlic and saute well
- Take the thick as well as thin coconut milk from the coconut
- Add thin coconut milk and salt to the pan and let it boil
- Add fish and boil for 7 min with the lid on
- After that remove the lid and keep on till the gravy gets medium
- Add thick coconut milk,tomatoes,cashew paste and fenugreek powder ,mix well and remove from fire before boiling
- On top add curry leaves and pour some coconut oil.
- Serve hot.
TIP:
Pairs well with appam and rice