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Thread: Fish Moilly

  1. #1
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    Fish Moilly

    Ingredients

    For the Fish
    ½ kg - 500g fish slices – (steaks or fillets you have to cut them into 2 inch cubes & keep)
    1tspn chillie pwd
    ½ tspn turmeric pwd.
    ½ tspn. Salt
    3 –4 tbspns Lime Juice

    Clean & wash the fish pcs. Well leave to drain – in the meantime make a paste with the ingredients given for the fish coat each pcs. of fish & marinate for 15 mins. Then shallow fry & keep aside.

    If you don’t want to fry the fish & make the curry – then all you have to do is wash the fish pcs. Well leave to drain – proceed with the method of making the gravy & continue making the curry as given


    For the Gravy
    4 Tbs. oil
    1 medium large onion finely sliced
    6 fresh green chillies slit in two lengthwise
    A sprig of curry leaves
    1 Tbspn ginger/garlic paste
    2 tomatoes each chopped into 8 pcs.
    1 ½ tsp. salt.
    ½ tsp. turmeric pwd
    1 tin Coconut milk – divide this tin of thick coconut milk in to 2
    Make 2 cups thin coconut milk from one half by adding 1 – 1 ½ cups of water.
    Use the other ½ - which will be approx. 1 Cup thick coconut milk
    3 Tbs. limejuice or vinegar

    For Garnishing:

    Chopped Corriander leaves – 2 tbspns.


    Heat the oil in a vessel over medium heat. When hot, add the sliced onions, green chillies, curry leaves – when onions are turning brown in colour add ginger/garlic paste & continue to fry on low heat for 2 mins. Now add the chopped tomatoes, salt & turmeric pwd & continue to fry the masala till tomatoes are soft. Now add the thin coconut milk & let the mixture bubble once the mixture bubbles nicely add the fried fish pcs. and shake the vessel nicely so that the fish gets blended with the grave – check the salt – add more if required – lower the heat cover the vessel & leave the curry to simmer for 5 mins. Now add the thick coconut milk shake the vessel again so that the thick coconut milk gets mixed nicely with the fish curry – cover again & leave to simmer for 3-5 mins – remove from heat add lime juice – shake the vessel again for lime juice to blend with the curry – garnish with chopped coriander leaves.

    To Serve:

    Shake the vessel nicely before serving lift the required pcs. of fish from the vessel place in a bowl or plate & spoon the gravy over the fish pcs.

    You can have the Moilly with Rice, Dosa’s; Appam; Iddlies; etc.

    ** Pl. note once you add the fish pcs. To the curry do not use a spoon for mixing – the fish will break up


    Pearl Subramanian

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  3. #2
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    Hello Pearl

    I have tried your recipe. This is the best fish curry I have ever made. Thank you for sharing the recipe. Please post recipe for butter bun if you have any.
    Regards
    Shanthy

  4. #3
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    Tomato Jam

    ½ Kg Red Ripe Tomatoes; ½ Kg Sugar; 2 Tbspns of Lime Jucie or ¼ tspn Citric Acid

    Put tomatoes in a basin, pour boiling water over them and leave for 15 mins, then skin the tomatoes, mash well and put into a pan, add the sugar & cook over med. Heat stirring all the time till the sugar dissolves, now add the citric acid & keep stirring till the Jam consistency is obtained – remove from heat leave to cool – bottle & use.


    You could serve this Jam with Puri’s/Chappatti’s/Dosa’s/Iddlys/Bread/Buns etc.,


    Pearl Subramanian

  5. #4
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    Tomato Jam

    Tomato Jam
    ½ Kg Red Ripe Tomatoes; ½ Kg Sugar; 2 Tbspns of Lime Jucie or ¼ tspn Citric Acid

    Put tomatoes in a basin, pour boiling water over them and leave for 15 mins, then skin the tomatoes, mash well and put into a pan, add the sugar & cook over med. Heat stirring all the time till the sugar dissolves, now add the citric acid & keep stirring till the Jam consistency is obtained – remove from heat leave to cool – bottle & use.


    You could serve this Jam with Puri’s/Chappatti’s/Dosa’s/Iddlys/Bread/Buns etc.,


    Pearl Subramanian

  6. #5
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    TOMATO SAUCE

    TOMATO SAUCE

    1 Kg Red Ripe Tomatoes - chopped; 1 Big Onion finely minced; 2 tbspns Oil.

    Put a vessel on the gas – add oil & fry the onions till soft, lower flame to min. add the chopped tomatoes, ¼ cup of water, & cook for ½ an hr. till soft & Pulpy/mushy. Leave to cool for a while, then blend in a mixie & rub the pulp throu’ a strainer. Put this pulp into another clean vessel & keep – add salt to taste, ½ tspn Chillie pwd. ½ cup brown sugar or normal sugar;

    Put all these ingredients into a muslin bag _ 7-8 cloves, ½ tspns Pepper Corns crushed; & add to the above mixture.

    Mix 2 tbspns of Corn flour with ½ cup White Vinegar & also add to the above mixture – mix well & place the vessel on low heat & cook stirring all the time till the thickness is obtained leave to cool Bottle & keep.

    If you want to preserver the Sauce for a longer period – take ½ cup of the prepared Sauce add ½ tspn of Sodium Benzoate mix well and add this to the rest of the Sauce, now mix nicely – leave to cool – bottle & use.

    Pearl Subramanian

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