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The No-Fry Modern Fish Molee
by
Karishma
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.%3C/p%3E%3Cp%3EThis%20%22no-fry%22%20fish%20molee%20is%20a%20lovely%20variant%20of%20the%20traditional%20one,%20a%20modern%20twist%20to%20a%20classic%20favorite,%20without%20any%20spices%20or%20spice%20powders,%20and%20it%20can%20be%20made%20in%20under%2020%20minutes!%20Vegetarians%20can%20just%20substitute%20the%20fish%20with%20vegetables%20to%20come%20up%20with%20an%20equally%20delectable%20vegetable%20stew....%3C/p%3E%3Cp%3EIf%20you%20think%20of%20it,%20it's%20amazing%20how%20influences%20from%20other%20cultures,%20languages,%20and%20countries%20creep%20into%20our%20own%20and%20in%20the%20course%20of%20time%20get%20so%20completely%20assimilated%20that%20their%20foreign%20origins%20are%20forgotten%20and%20they%20truly%20become%20like%20one%20of%20our%20own!%20This%20happens%20more%20frequently%20with%20food%20and%20language.%20Take%20for%20example,%20%22mulligatawny%22%20a%20soup%20that%20has%20been%20lovingly%20adopted%20in%20the%20West,%20from%20Tamil%20Nadu%20(literally%20broken%20down,%20it%20just%20means%20%22milaku%22%20and%20thanni%22-pepper%20water).%20The%20reverse%20also%20happens,%20as%20in%20the%20case%20of%20the%20fish%20%22molee%22,%20which%20every%20self-respecting%20Malayali%20would%20have%20had%20at%20least%20once%20in%20their%20life!%20This%20is%20a%20stew%20made%20with%20coconut%20milk%20and%20without%20any%20of%20the%20usual%20spices%20or%20spice%20powders%20used%20in%20Kerala%20cuisine.%20And%20where%20is%20the%20foreign%20influence,%20you%20might%20be%20wondering?%20Well,%20the%20Spaniards%20and%20Mexicans%20too%20have%20a%20sauce%20called%20%22mole/molli%22%20in%20which%20meat,%20fish,%20or%20vegetables%20are%20cooked.%20Considering%20how%20Kerala%20had%20a%20flourishing%20trade%20going%20on%20with%20many%20South%20American%20countries,%20my%20theory%20is%20that%20we%20adopted%20their%20%22mole%22%20and%20made%20it%20our%20own!%20See%20this%20wiki%20article.%3C/p%3E%3Cp%3ETraditionally,%20the%20fish%20used%20in%20the%20molee%20is%20first%20shallow%20fried%20very%20lightly,%20after%20marinating%20it%20in%20a%20turmeric-chilli%20powder-salt%20mixture%20for%20about%205%20minutes.%20The%20best%20fish%20to%20use%20would%20be%20Seer%20fish%20or%20Pomfret,%20or%20any%20other%20richly%20fleshy%20fish.%20You%20could%20also%20use%20fish%20fillets,%20I%20suppose,%20but%20I've%20never%20tried%20it!%20If%20you're%20squeamish%20about%20fish%20skin%20and%20bones,%20then%20Sear%20fish%20would%20be%20perfect%20for%20you,%20as%20the%20skin%20can%20be%20easily%20removed%20and%20there%20is%20only%20one%20small%20piece%20of%20bone%20right%20in%20the%20center,%20which%20won't%20get%20in%20your%20way.%20Prawns%20would%20also%20make%20for%20a%20great%20molee!%3C/p%3E%3Cp%3EBefore%20going%20into%20the%20recipe,%20I%20have%20to%20add%20that%20this%20is%20my%20mother's%20re-creation%20of%20a%20fish%20molee%20we%20had%20at%20a%20restaurant%20(called%20Attica,%20in%20Trissur).%20I'm%20not%20good%20at%20cooking%20from%20memory,%20but%20my%20mom%20is,%20because%20when%20she%20made%20up%20her%20mind%20to%20make%20the%20fish%20molee%20exactly%20like%20the%20one%20we%20had%20there%20(with%20my%20dad%20cheering%20her%20on%20-%20it%20was%20his%20idea%20to%20attempt%20the%20experiment!),%20she%20succeeded%20and%20even%20took%20it%20up%20a%20notch%20in%20its%20taste!%20Now%20we%20call%20this%20the%20%22Attica%20Molee%22%20and%20make%20it%20as%20often%20as%20we%20make%20the%20traditional%20molee.%20This%20is%20easier%20to%20make%20than%20the%20traditional%20molee%20though,%20since%20we%20can%20skip%20the%20first%20step%20of%20frying%20the%20fish.%20This%20way,%20the%20fish%20retains%20its%20flavor%20beautifully%20and%20lends%20a%20fresh%20taste%20to%20the%20molee.%20Also,%20the%20addition%20of%20vegetables%20ups%20its%20health%20quotient!%3C/p%3E%3Cp%3ETo%20serve%204%3C/p%3E%3Cp%3E1%20cup%20thick%20coconut%20milk%20(freshly%20squeezed%20is%20obviously%20the%20best!%20For%20lazybones%20like%20me,%2025%20grams%20coconut%20milk%20powder%20dissolved%20in%20half%20cup%20warm%20water%20is%20just%20as%20good!%20I%20use%20Maggi%20brand.)%3C/p%3E%3Cp%3E2%20tablespoons%20vegetable%20oil%3C/p%3E%3Cp%3ESalt%20to%20taste%3C/p%3E%3Cp%3EPepper%20to%20taste%20(optional-if%20using,%20white%20pepper%20would%20be%20best%20to%20blend%20in%20with%20the%20color%20of%20the%20molee)%3C/p%3E%3Cp%3EWash%20the%20fish%20slices%20and%20drain%20off%20all%20the%20water.%20Keep%20aside.%3C/p%3E%3Cp%3EIn%20a%20wide%20pan,%20heat%20up%20the%20oil%20and%20throw%20in%20the%20cloves,%20cinnamon,%20and%20curry%20leaves%3C/p%3E%3Cp%3EWhen%20they%20sizzle,%20add%20the%20onions,%20ginger,%20green%20chillies%20and%20carrot%20slices%20all%20at%20once.%3C/p%3E%3Cp%3EStir%20until%20they%20all%20turn%20translucent.%3C/p%3E%3Cp%3ENow%20add%20the%20tomatoes%20and%20capsicum%20and%20stir%20for%202%20more%20minutes.%3C/p%3E%3Cp%3EThen%20add%20the%20cornflour%20and%20mix%20everything%20around%20well.%3C/p%3E%3Cp%3EAdd%201%20cup%20water%20(room%20temperature%20will%20do)%20and%20salt.%20Let%20it%20simmer%20for%202%20minutes.%3C/p%3E%3Cp%3ENow%20add%20the%20fish%20slices%20and%20let%20it%20cook,%20covered,%20on%20low%20heat%20for%2010%20minutes.%20Turn%20the%20fish%20over%20in%20between.%3C/p%3E%3Cp%3EAt%20the%20last%20stage,%20add%20the%20coconut%20milk%20and%20let%20it%20simmer%20again%20for%20a%20minute%20or%20two.%20Take%20off%20the%20heat%20and%20garnish%20with%20pepper,%20if%20needed.%3C/p%3E%3Cp%3EServe%20hot%20with%20bread%20slices,%20rice,%20chapathi%20(my%20favorite)%20or%20anything%20that%20has%20a%20name%20that%20ends%20with%20%22-appam%22-vellayappam,%20vattayappam,%20idiyappam.....you%20get%20the%20idea!!%3C/p%3E){kind=link}