Wednesday, February 20, 2008

Food for your soul!!

Paneer Burji
Cauliflower-Peas curry
Rasam
Egg curry
Fish molly
Mushroom curry
Mushroom curry again
Paneer Burji

Please do post a comment in case you need the recipe.
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3 comments:

Anonymous said...

I want I want! For Fish Molly! Along with an explanation for why it is called Molly—etymological if you will.

February 21, 2008 at 2:18 AM
Anonymous said...

I want, I want. For fish molly. Along with an explanation of why it is called Fish Molly, and not Fish Casandra, or Fish Donna even. hehe

February 21, 2008 at 2:19 AM
woman undercover ;) said...

Hey avadhut,

Even I dont know why they call it Fish molly. In fact "Molly" is a common name for women in kerala. I feel that some Molly aunty might have invented this. Hence the name "Fish Molly" heheheh!!!

Here's the recipe:

Description
.

Ingredients

11/2kg Fish,4 tbs (30 ml) coconut oil
1 tsp (5 g) mustard seeds
8 flakes (16 g) garlic, chopped fine
2.5 cm ginger, julienne
6 green chillies, slit lengthwise, deseeded and julienne
150 g onions, sliced into rings
salt to taste
24 curry leaves
3 (225 g) tomatoes, cut into 8 slices each
1/2 tsp (2 g) turmeric powder
1/2 cup (120 ml) coconut milk (third extract)
3/4 cup (180 ml) coconut milk (second extract)
3/4 cup (180 ml) coconut milk (first extract)
1 tbs (15 ml) lemon juice


Preparation
Heat oil in a pan and season with mustard seeds. Stir over medium heat until they begin to splutter. Add garlic and ginger and stir for a minute. Add green chillies and stir lightly. Add the onions and sauté until translucent and glossy. Add turmeric powder and stir well. Add fish and the third extract of coconut milk. Bring it to a boil. Lower the heat and simmer, turning carefully once, for three minutes. Add salt and stir well. Add curry leaves, tomatoes and the second extract. Cover and simmer for three minutes. Remove the pan from heat and gently (to make sure that the fillets do not break) stir-in the first extract of coconut milk. Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and stir carefully. Remove from heat and adjust the seasoning

In fact I had seen Prahlad Kakkar cooking this curry on TV.

Even this recipe would help yu!


Ingredients:
Fish of your choice - 1/2 kg (we used king fish fillets at this time)
Turmeric powder - 1/4 + 1/4 teaspoons
Salt - 1 teaspoon or adjusted to taste
Oil - 2 tablespoons (preferably coconut oil)
Onion - 2, medium size, finely sliced
Ginger - 1-inch piece, finely chopped and crushed a little
Green chillies - 6, fresh, sliced into half
Curry leaves - 2 sprigs, fresh
Coconut milk - 1 cup
Lime juice - 2-1/2 tablespoons

Method: Wash, clean, and cut the fish fillets into 1-1/2-inch pieces. Mix it with 1/4 teaspoon of turmeric powder and 1/2 teaspoon salt. Keep it aside for marination. Extract coconut milk and keep aside. Heat oil in a wide pan. When very hot, add onion, green chillies, and ginger. Fry for a minute and add curry leaves and continue frying it on a medium heat for 3 minutes or until onions turn soft. Add the remaining turmeric powder, salt, and approximately one cup of water. When it boils, add the marinated fish pieces. Add the marinated fish pieces to the boiling sauce. Add only enough water to cover the fish pieces. Cook on a medium heat stirring it lightly in between. Stir only with the stem end of a spoon or just shake the vessel lightly. This is to prevent the fish from breaking into bits. When the fish sauce is reduced to half its quantity and gravy thickens, add the coconut milk, cover, and cook over low heat for 3-4 minutes stirring it lightly in between. Add more salt to taste if necessary. Just a minute before removing the fish moilly from the heat source, add the lime juice, stir well, and transfer it into a serving dish. Serve hot or cool. Enjoy!

Tips: Use good quality coconut! so that the milk will be thick. I combined both these recipes.

February 22, 2008 at 11:09 PM

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