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Alright, don’t linger, let’s practice this meen moilee/molee - kerala style fish stew with salmon menu with 22 components which are undoubtedly easy to acquire, and we have to process them at the very least through 11 actions. You should devote a while on this, so the resulting food could be perfect.

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

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

Meen Moilee/Molee - Kerala style fish stew with Salmon making process:

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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