മത്തി മൊളിറ്റി / തേങ്ങാപത്തിരിയും മൊളിറ്റിയും /Spicy Sardines breakfast Curry/ Kerala Fish Curry
Spicy Sardines breakfast Curry/ Kerala Fish Curry Recipe In Malayalam- Malabar Mathi Curry
Other videos
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Fish masala for gheerice -
How to fry sardines -
Kottayam style fish curry -
Malabar spicy fish curry -
Fish molee recipe -
Kadai prawns -
Prawns fry with 3 ingredients -
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ഫിഷ് മോളി || മീന് മപ്പാസ് || Kerala Fish Molly Perfect Restaurant Style Recipe || Fish Stew
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Fish Molee || Meen Mappas || Fish Molly with a Secret Twist || Fish Moilee || Meen Moilee || Fish Stew
(This is a mild spicy fish curry stewed in coconut milk and undeniably has an authentic Kerala, South Indian flvour. The recipe though close to the hearts of all Keralites, this seems to have a foreign Portuguese influence on Kerala cuisines. Slowly the recipe has spread its wings to South East Asia too.
This Kerala stew can definitely surprise your guests with a certain subtlety with no lack in flavor. Here I share with the recipe of Moilee with my personal tips and tricks.
Ingredients
Fish (Parrot Fish) - ½ kg
Coconut Milk (1st Milk) - ½ glass
Coconut Milk (2nd Milk) - 1 glass
Big Onion (small) - 5 nos
Cashew Nuts - 10 nos
Tomato (medium) - 1 no
Garlic - 3 nos
Ginger - 1 pc
Green Chilly - 12 nos
Capsicum - ½ no
Bay Leaf - 1 no
Cardamom - 5 nos
Cinnamon Stick - 1 small pc
Pepper - 6 nos
Coriander powder - 2 tbsp
Turmeric Powder - ½ tsp
Apple Cider Vinegar - 2 tbsp
Salt - to taste
For Garnishing
Coconut oil - 10 tbsp
Cashew Nuts (Slit) - 10 nos
Kiss Miss (raisins) - 10 nos
Curry Leaves - 3-4 stalks
Dry Red Chilly - 2 nos
Mustard Seeds - 1 tsp
Pre Preparation
Clean the fish pieces by adding salt and pat dry them. Marinate the fish pieces with ½ tsp salt & ½ tsp pepper powder, with hand itself. Now let it rest for ½ hour closed with lid
Method of preparation
Into a pan add 2-3 tbsp of coconut oil. Once the oil is hot, place the marinated fish pcs into the oil, keeping the flame on low-medium. Lightly shallow fry the fish pcs flipping over both the sides without changing the colour. The intention is to make the fish pcs bit firmer to cook in the coconut gravy. Remove and keep aside.
Into another pan, add 2-3 tbsp of oil. Once the oil is hot, add the garlic pcs, ginger, green chilly and saute well. Add the whole masalas, which are crushed and the bay leaf. Saute until the raw smell of the garlic and ginger is gone and the spice flavors are released. Now add the sliced onions and salt & saute well. Take care while adding the salt, since the fish pcs are also lightly marinated with salt. Add the turmeric powder too. Let the onions turn transparent but not to golden brown. Once done, add the coriander powder and saute again. Once the raw smell goes off, add the coconut milk (2nd decoction) and the cashew nut paste, and a glass of water. (Adding cashewnut paste is one trick we use for preparing this restaurant style mollee). Mix very well and let the gravy boil. Once it starts to boil, slowly add the fried fish pcs one by one into the gravy. Take care not to break the fish pcs, from this stage onwards, as it is being cooked in the coconut milk. It is always recommended to swirl the pan, instead of using the ladle or spatula. Swirl the pan and make sure that the pcs are fully immersed in the gravy. If not add ½ glass water more. Cook, keeping the pan open itself. Once the gravy is boiled, add the capsicum pcs which gives this mollee the true restaurant style flavor and colour (you may use yellow or orange colour capsicum for more appealing colour). This is the 2nd trick I used to do for this recipe for a distinct flavor).
Let the fish pieces cook in the gravy for 5 min. Check the salt level at this stage. Now add the tomato pcs. We don’t want tomatoes to get cooked much and release the sourness. This is added again to create more of an appealing colour. For the sourness, add the apple cider vinegar and swirl the pan once again. Now the fish pcs have cooked very well and the gravy has well reduced as needed. Now add the thick (1st milk) coconut milk and switch off the flame and swirl the pan once more until the coconut milk is well mixed.
For garnishing, keep a pan on stove, into which goes 2-3 tbsp of coconut oil. Add the mustard seeds to splutter. Add the dry red chillies and the split cashews. Once the cashews change the colour, add the raisins and enough curry leaves. Pour hot over the mollee. Close with a lid for 10 min for all the flavors to get infused in.
Super Yummy Kerala Fish Mollee, with a personal twist, is ready to be served with Appams, idiyappams, pathiri, chappathi, steamed rice or even bread, of your favourite choice.
Please don’t miss to try out this classic Kerala Fish Moilee, when you crave for any delicately spiced Kerala cuisine and am sure it is going to really really relish your taste- buds.
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Mulligan Stew: Cast Iron Mystery Meat Stew
Mulligan stew is what we call pot luck -- literally! Everyone contributes what they have and mix it all together into the stew. In this case, the contributions come from my freezer. I have a bad habit of not labeling my packages of food before sticking them into cold storage. I just throw them into Ziplock bags, stick them in the freezer...and forget about them. These big hunks of chicken, pork and ground beef have sat in the freezer turning into rock solid, ice encrusted blocks for...weeks? Months? It's time to clean out the freezer, throw it all into a huge cast iron pot, and make a big steaming cauldron full of Mulligan stew. And the result will certainly be delicious.
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Kerala Fish Fry || Mathi Meen Fry || Sardine Fish Fry || Recipe in Tamil
Hello friends
Today we are going to make Mathi Fish (Sardine ) Fry Kerala Style.. Its very easy and Tasty too.. perfect side dish for Rice.
Ingredients - Sardine Fish (Mathi Meen ) - 500 gm
Kashmiri chilly Powder - 1 1/4 Tbsp
Pepper Powder - 1 Tsp
Turmeric Powder - 1/4 Tsp
Salt - 3/4 Tsp
Coconut Oil
Water
For More Kerala Recipes Pls click to below Links :-
Chukkappam -
Nungu Milk Shake -
Pumpkin Poriyal -
Chicken Curry -
Mutta Surka -
Aval Nanachathu -
Egg Roast -
Arrowroot Porridge -
Kadala Curry ( Coconut Gravy ) -
Idiyappam -
Pazham Nurukku -
Beetroot Puttu :-
Kappa Biriyani -
Thilapia Fish Curry -
Boiled Banana -
Dry Fish Pickle -
Pazham Pori -
Curd Curry -
Kerala Vattayappam -
Green Gram Curry -
Dry Sura Meen Curry -
Kerala Puttu –
Kannur Koottu Curry -
Onion Appam -
Beetroot Pachadi -
Nei Choru ( Ghee Rice ) with Chicken Curry -
Kalathappam -
Mathi Meen Peera -
Kerala Moru Curry -
Parippu Payasam -
Maravalli Kizhangu with Mathi Kaara Kuzhambu -
Fish Fry -
Sadya Special Avial -
Appam || Kerala Vellayappam -
Netheli Meen Coconut Curry -
Beef Pepper Dry Roast -
Kadala Curry Recipe in Tamil -
Malabar Special Nei Pathiri -
Sadya Special Erissery -
Contact - recipieskerala2019@gmail.com
Slumgullion (Mulligan's Stew)
Slumgullion, if you haven't ever had this fantastic concoction then you MUST try it! You will NOT be disappointed! Slumgullion is yummy but is it a Soup or a Stew? LOL
Is it a Stew? Other names are Mulligan's Stew, Goulash plus many others. There are as many variations of this recipe as there are stars! I am simply going to show you how I do it!! You can remove what you don't want, add more of what you do want, underneath the recipe listing are even more optional choices. I have made pots of Slumgullion with all of those optional ingredients at one time or another, not to mention the ones I forgot to list LOL. I just never add elbow macaroni AND potatoes to the same batch. I go with one or the other, usually what I have right when I am going to make it.
NOTE: If you have a smaller family you may wish cut the recipe in half!
Also, always remember, this recipe is a BASIC recipe. You can adjust the amounts to your own taste! There is NO right or wrong way to make Slumgullion. Again, below I have added a long list of different ingredients that at one time or another I have added to the pot! Use what you want and omit what you don't like! Adjust all spices to your own liking.
This is what I used in this video:
Cooked Chicken (I used approximately 2 Chicken Breasts)
Small Pork Roast (optional)
Note: I used about 3/4 lb of center cut boneless pork chops this time, as that is what I had on hand
1 1/4 lbs Ground Beef (I used Lean Ground Beef 80/20)
2 large minced onions
2 large bell peppers chopped
1/2 pkg of a 1lb box of Elbow Macaroni (cooked and set aside)
1 cans Peas
1 can Whole Kernel Corn
1 can Green Beans
1 can Carrots (or 2-3 chopped fresh)
2 large Tomato Puree/Sauce
1-2 cans/jars Spaghetti Sauce (whatever one you like)
1-2 cans Tomatoes Petite Diced (or whichever king you prefer)
3 cloves minced garlic
2 Tbs Italian Seasoning
1-2 tsp Chili powder (how you like it)
2-2 ½ Tbs beef soup base (or 2-3 beef bouillon cubes or 1-2 cups stock)
2 tsp salt
2 tsp pepper
Optional Ingredient Choices:
Cheddar Cheese (or whatever your favorite cheese is)
Chili Beans
Turnips
Cabbage
Red Pepper Flakes
Tabasco Sauce
Louisiana Hot Sauce
Cajun Seasoning
Albert's Hot Sauce
Rice
Diced Potatoes
Barley
Baby Lima Beans
Black Eyed Peas
and then some..................
Here are the companion video links:
The Original Slumgullion Recipe Video
How to make my Cajun Seasoning
How to make Chicken and/or Pork for several types of dishes
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ഓവനില്ലാതെ എളുപ്പത്തിൽ ഒരു Tasty Grilled Fish || രുചിയൂറും Tawa ഗ്രിൽഡ് ഫിഷ് || Recipe : 203
Ingredients:
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Fish - 2 (600 gm )
Ginger - Small piece
Garlic - 7 -8
Shallots - 7
Green Chilli - 2
Curry leaves
Turmeric Powder - 1/2 tsp
Chilli Powder - 1,1/2 tsp
Pepper Powder - 1,1/2 tsp
Arabic masala - 1,1/2 tsp
Lemon juice - 2 tbsp
Salt to taste
Coconut oil - 1,1/2 tbsp
Butter - 1 tbsp ( opt )
Olive oil -1/2 tsp
Vegetable Blanch
Potato
Carrot
Broccoli
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