As most of you know, the blog has undergone some changes in the last few days. I moved from blogger to word press hosting, merged my second blog So I Married A Meat-a-holic to Mirch Masala, made some layout / navigation changes etc. I hope these changes that I have made makes your experience here a lot better. The reason for merging meat-a-holic with Mirch Masala is mainly because I no longer have the time and energy to maintain two blogs along with a full time job. The secondary blog suffered all of last year because of this. It is better for all you guys too as it is now a “one stop destination” of sorts for your veg and meat cravings 
This was my first time making Fish Molee and I looked around a little for methods. I knew that it is basically a fish stew but wanted to know if there was any specific way it was made or any specific spice was added or not added to make it Fish Molee. What I found in most places – internet and my cookbook collection , all pretty much said the same thing. So I went about making it and it turned out not that bad – pretty darn tasty infact. This time I had more taste testers than just the meat-a-holic, so it must be true!
Fish Molee – The Recipe
| Tilapia fillets, or any other similar fish fillets – 4 to 5 ( I think Pomphret and King Fish are the more commonly used ones, but I just used the fish I had) Turmeric powder – 1/4 tsp Lime juice – 2 tsp Red Chilli powder – 2 tsp Salt – 1/2 tsp Canola Oil – 3-4 tsp to pan fry the fish Red Onion, chopped – 1 Thai Green Chilies / Birds Eye Chilies, stem removed and roughly chopped – 2 or 3 Ginger, 2 inch piece Garlic cloves – 5 Coconut Oil – 1 tsp (feel free to use canola or vegetable oil) Curry leaves – 7-8 Lime juice – 1 tsp Coconut Milk – 1 cup Regular milk – 1/2 cup or more, as needed ( you can use all of coconut milk, if that is what you want. I try to use a mix of coconut milk and milk usually) Salt – as needed |
Cut each fillet into 3 inch pieces. Marinate the fillets in turmeric powder, red chilli powder, lime juice and salt and keep aside for about half an hour or so. Heat the canola oil in a pan and fry the fish lightly on both sides. Now remove the fish from the pan and drain on paper towels. Add the coconut oil to the pan, heat it and add chopped onions and curry leaves to it. Meanwhile, crush the ginger, garlic and green chilies together using a mortar and pestle. Add this crushed mix to the pan and saute well. Add the coconut milk and milk to the pan, let it almost come to a boil and add the fish to the pan slowly so as not to break them. Add salt and lime juice to it. Lower the heat to low-medium and let it cook for 5 mins or so. Serve hot with rice, appam, dosas or chapathis.
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Yay, welcome to wordpress Manju, isn’t it more fun?
And you managed to keep it pretty much the same look and feel, that is impressive! The footer is new right? Love it!
BTW, I also made fish moilee this weekend, it is the perfect dish for post-wisdom tooth extraction, mild and soft 
And I am glad you merged the two blogs, love your meataholic recipes
Sounds and looks interesting to me
@Sig : yeah, its fun till something goes terribly wrong and I have to rush to AJ
But yes, loving this and hope to get more meat and fish recipes in here soon 
Thanks Sharmilee
I am a Bengali, so you can imagine how much i can love fish , but i married a North India .. not a big fish fan .. this dish might click his taste bud for fish
thanks
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