Simple Way to Cook Perfect Meen Moilee/Molee - Kerala style fish stew with Salmon

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Meen Moilee/Molee - Kerala style fish stew with Salmon. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

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

You can cook Meen Moilee/Molee - Kerala style fish stew with Salmon using 22 ingredients and 11 steps. Here is how you achieve it.

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

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

Meen Moilee/Molee - Kerala style fish stew with Salmon instructions

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.