We’re just a little obsessed with these two final recipes shared by Chef Pradosh of Karma Chakra, Kerala, India. The first is a delicious Kerala-style Fish Curry cooked in coconut milk, and the second ian aromatic Vegetable Stew made with spices, curry leaves and more coconut milk! We can’t choose – why not give both recipes a go and impress your family and friends at your next dinner party?!
Kerala Style Fish Molee
Fish Molee is a Kerala style Fish Curry where fish is cooked in a coconut milk based gravy. Enjoy this curry with a bowl of steamed rice or appam. The colour of the Fish Molee is slightly yellowish. You may balance the colour and taste using a red chilli powder of your choice. Here is how to make Fish Molee:
To marinate the fish
For the curry
- Add all the ingredients for marinating the fish in a bowl and mix well.
- Marinate the fish for 30 minutes.
For the curry
- Heat oil in a pan.
- Slightly fry the marinated fish in the oil then transfer to a plate and keep aside.
- In the remaining oil add mustard seeds, curry leaves and green chillies and fry for a few seconds.
- Add onion, ginger and garlic and fry till onion turns translucent.
- Add tomatoes and cook for a minute.
- Add turmeric powder, salt, black pepper powder and red chilli powder and cook for a minute.
- Add thin coconut milk and bring the curry to a boil.
- Drop in the fish pieces once the curry comes to a boil.
- Cook for 5-6 minutes.
- Add thick coconut milk and tamarind paste and cook for a minute.
- Add Kerala garam masala and mix well.
Kerala Style Vegetable Stew
Kerala vegetable stew is an aromatic, mildly spiced, creamy, veggie-packed coconut curry. Stew, or ishtu as it’s called in Kerala, is a type of curry made with whole spices, curry leaves and coconut milk.
- Add the coconut oil to a pressure cooker and once it melts, add cardamom, cloves, cinnamon. Once fragrant, add onion, serrano, curry leaves, ginger and saute for 3-4 minutes, or until the onions soften (no need to brown) and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala and 1 can of coconut milk.
- Secure the lid, close the pressure valve and cook for 3 minutes at high pressure.
- Quick release.
- Pour in the remaining cup of coconut milk. Bring to a boil, adjust salt and pepper to taste.
- Melt coconut oil in a Dutch oven or heavy-bottomed pot over medium heat.
- Add the whole spices and after a minute, add the onion, serrano, ginger and curry leaves to the pot and stir-fry for 3-4 minutes or until the onions soften and become fragrant.
- Add the veggies, salt, pepper, homemade Kerala garam masala, 1 can of coconut milk and ½ cup of water (making this on the stovetop requires adding some water) to the pot and bring the curry to a simmer, then cover the pot with a lid and reduce the heat to low. Cook for 10-15 minutes, or until the potatoes are tender.
- Pour in the remaining cup of coconut milk, bring the mixture to a boil then turn off the heat. Adjust the amount of salt and pepper to taste.