Recipe of Ultimate Meen Moilee/Molee - Kerala style fish stew with Salmon

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, meen moilee/molee - kerala style fish stew with salmon. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Meen Moilee/Molee - Kerala style fish stew with Salmon is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Meen Moilee/Molee - Kerala style fish stew with Salmon is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have meen moilee/molee - kerala style fish stew with salmon using 22 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Meen Moilee/Molee - Kerala style fish stew with Salmon:

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

Instructions to make Meen Moilee/Molee - Kerala style fish stew with Salmon:

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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