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Meen Moilee/Molee - Kerala style fish stew with Salmon cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you conveniently, you may make it in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Meen Moilee/Molee - Kerala style fish stew with Salmon dishes you make.

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

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

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

Meen Moilee/Molee - Kerala style fish stew with Salmon how to cook:

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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