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Alright, don’t linger, let’s approach this meen moilee/molee - kerala style fish stew with salmon formula with 22 elements which are absolutely easy to find, and we have to process them at the very least through 11 ways. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Meen Moilee/Molee - Kerala style fish stew with Salmon:

1. Provide 15 for Cashew nuts -
2. Give 450 gm for Fish - ( I prefer Salmon fillet)
3. Take 2 tablespoons of Butter Oil / -
4. Prepare 5 for Cloves -
5. Make ready 4 - 5 Cardamom - lightly crushed -
6. Require 1 or 1 of Bay leaves cinnamon - -
7. Require 1 - Onion finely chopped -
8. Take 7 - 8 of Curry leaves -
9. Take 5 - Garlic thinly sliced -
10. Require 1/2 Ginger chopped - thumb sized
11. Make ready 7 - 8 of Green chili (or as per your heat level.) slit -
12. Require 1/4 to 1/2 - Turmeric tea - spoon
13. Prepare 1 big 2 of Tomato diced - plump or medium
14. Take 1/2 to 3/4 cup + 1/2 to 1 cups of Coconut milk Canned -
15. Provide to taste for Salt
16. Get 1/4 to 1/2 of Garam masala tea - spoon ( Homemade)
17. You need 1/2 1 of Black peppercorns tea spoon to tea - spoon
18. Prepare 1 cup coconut milk Canned -
19. Give Optional - Tempering
20. Get 1 - 2 tablespoons for Coconut oil ghee butter / / -
21. Require of cashew nuts
22. Take - raisins

Meen Moilee/Molee - Kerala style fish stew with Salmon step by step:

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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