Kerala Style COCONUT FISH CURRY Recipe | Easy & Delicious FISH MOLEE Recipe | Fish Molly
Recipes in this Video
Originating from the vibrant city of Amritsar in Punjab, Amritsari Fish Fry is a beloved dish that reflects the region's rich culinary heritage. Traditionally served at festivals and family gatherings, this dish is known for its crispy, spiced coating and tender fish, making it a favorite among seafood lovers. Today, variations can be found across India, with many restaurants offering their own twists on this classic, showcasing the dish's widespread appeal.
Ingredients
- ●fish fillets
- ●gram flour
- ●rice flour
- ●ginger-garlic paste
- ●red chili powder
- ●turmeric powder
- ●cumin powder
- ●coriander powder
- ●lemon juice
- ●fresh coriander
- ●salt
- ●water
- ●oil for frying
- ●carom seeds
- ●green chilies
Instructions
- 1Prepare the fish fillets by cleaning and patting them dry.
- 2In a mixing bowl, combine gram flour, rice flour, ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice, and salt.
- 3Add water gradually to form a smooth batter.
- 4Incorporate carom seeds and finely chopped green chilies into the batter.
- 5Heat oil in a deep frying pan over medium heat until hot.
- 6Dip each fish fillet into the batter, ensuring it's well coated.
- 7Carefully place the coated fish into the hot oil, frying in batches to avoid overcrowding.
- 8Fry the fish until golden brown and crispy, about 4-5 minutes per side.
- 9Remove the fried fish and drain on paper towels to remove excess oil.
- 10Garnish with fresh coriander and serve hot with lemon wedges and chutney.
Ingredient Alternatives
fish fillets
Healthier: tofu
Cheaper: paneer
Tofu offers a plant-based alternative, while paneer is more accessible and budget-friendly.
gram flour
Healthier: chickpea flour
Cheaper: all-purpose flour
Chickpea flour is similar in texture, while all-purpose flour can be more affordable.
fresh coriander
Healthier: parsley
Cheaper: dried herbs
Parsley provides a fresh flavor, while dried herbs are cost-effective.
green chilies
Healthier: jalapeños
Cheaper: bell peppers
Jalapeños maintain spice, while bell peppers are milder and less expensive.
Techniques
Equipment
Also Known As
Fish Molee is a traditional Kerala dish that showcases the region's love for coconut and seafood.
Ingredients
- ●500g fish fillets (preferably kingfish or tilapia)
- ●2 tbsp coconut oil
- ●1 large onion, sliced
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 cup coconut milk
- ●1/2 cup water
- ●1 tsp mustard seeds
- ●1 sprig curry leaves
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat coconut oil in a pan over medium heat.
- 2Add mustard seeds and let them splutter.
- 3Add sliced onions and green chilies, sauté until onions are translucent.
- 4Stir in ginger-garlic paste and sauté for another minute.
- 5Add turmeric powder and red chili powder, mix well.
- 6Pour in the coconut milk and water, bring to a gentle simmer.
- 7Add the fish fillets carefully, season with salt, and cook for about 10 minutes until the fish is cooked through.
- 8Add curry leaves and simmer for an additional 2 minutes.
- 9Garnish with fresh coriander leaves before serving.
- 10Serve hot with rice or appam.
Equipment
Chicken Vindaloo originated from the Portuguese dish 'Carne de Vinha d'Alhos', which was adapted by Goan cooks to include local spices and vinegar. Traditionally served during festive occasions, it has become a staple in Indian cuisine, known for its bold flavors and spicy heat. Today, Vindaloo is enjoyed worldwide, with various adaptations reflecting local tastes.
Ingredients
- ●chicken
- ●onions
- ●garlic
- ●ginger
- ●tomatoes
- ●vinegar
- ●mustard seeds
- ●cumin seeds
- ●coriander seeds
- ●turmeric
- ●red chili powder
- ●black pepper
- ●cinnamon stick
- ●cardamom pods
- ●bay leaves
- ●salt
- ●oil
Instructions
- 1Marinate chicken with vinegar, turmeric, and salt for at least 30 minutes.
- 2Heat oil in a large pot over medium heat until shimmering.
- 3Add sliced onions and sauté until golden brown, about 10 minutes.
- 4Stir in minced garlic and ginger, cooking until fragrant, about 2 minutes.
- 5Add chopped tomatoes and cook until softened, about 5 minutes.
- 6Blend mustard seeds, cumin seeds, coriander seeds, red chili powder, black pepper, cinnamon stick, and cardamom pods into a paste with a little water.
- 7Add the spice paste to the pot and cook for 5-7 minutes, stirring frequently.
- 8Add marinated chicken to the pot, stirring to coat with spices.
- 9Cover and cook on low heat for 20-25 minutes, stirring occasionally, until chicken is tender.
- 10Adjust seasoning with salt and additional vinegar if needed.
- 11Add bay leaves and cook for another 5 minutes.
- 12Serve hot with rice or naan.
Ingredient Alternatives
vinegar
Healthier: apple cider vinegar
Cheaper: lemon juice
Apple cider vinegar adds tanginess with fewer calories.
chicken
Healthier: tofu
Cheaper: chicken thighs
Tofu is a plant-based option, while chicken thighs are more affordable.
mustard seeds
Healthier: ground mustard
Cheaper: yellow mustard
Ground mustard can provide similar flavor in a pinch.
cinnamon stick
Healthier: ground cinnamon
Cheaper: cinnamon powder
Ground cinnamon is easier to use and more accessible.
Techniques
Equipment
Also Known As
Ingredients
- ●4 salmon fillets
- ●1/4 cup Dijon mustard
- ●2 tbsp honey
- ●1 tbsp olive oil
- ●1 tbsp lemon juice
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh dill (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, garlic powder, salt, and black pepper until well combined.
- 3Place the salmon fillets on a baking sheet lined with parchment paper.
- 4Spread the mustard sauce evenly over the top of each salmon fillet.
- 5If using, sprinkle fresh dill over the salmon for added flavor.
- 6Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 7Remove from the oven and let it rest for a few minutes before serving.
- 8Serve the baked salmon with your choice of sides.
Equipment
Ingredients
- ●1 lb chicken breast, diced
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tbsp curry powder
- ●1 tsp cumin
- ●1/2 tsp turmeric
- ●1 can (14 oz) coconut milk
- ●1 cup chicken broth
- ●1 cup diced tomatoes
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 cup spinach, chopped
- ●1 tbsp fresh cilantro, chopped (for garnish)
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the diced chicken breast to the pan and cook until browned on all sides, about 5-7 minutes.
- 5Sprinkle in the curry powder, cumin, turmeric, salt, and black pepper, stirring to coat the chicken evenly.
- 6Pour in the coconut milk and chicken broth, then add the diced tomatoes. Stir well to combine.
- 7Bring the mixture to a simmer, then reduce the heat to low and cover the pan. Let it cook for 15-20 minutes, stirring occasionally.
- 8Add the chopped spinach and cook for an additional 5 minutes until wilted.
- 9Taste and adjust seasoning if necessary, then remove from heat.
- 10Serve hot, garnished with fresh cilantro.
Equipment
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