Keralan Scallop Molee Recipes

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KERALA FISH MOLLY



Kerala Fish Molly image

South Indian Kerala style Meen moilee, fish molly/molee. A very mild coconut milk based fish stew.

Provided by Kannamma - Suguna Vinodh

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

500 grams fish steaks ( I used king fish)
4 tbsp coconut oil
2-3 sprigs curry leaves
2 inch fresh ginger, very finely chopped
2 onion, finely chopped
3 green chillies, chopped
6 cloves garlic, finely chopped
2 tomatoes, finely chopped
1 1/2 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
500 ml fresh coconut milk or 250 ml canned coconut milk
Juice of one small lime
1 teaspoon vinegar

Steps:

  • Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
  • Add in the finely chopped onion and garlic. Add in the chopped green chilli.
  • Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
  • Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
  • Reduce the flame to low. Add in the coconut milk.
  • If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
  • If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
  • Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
  • Switch off the flame and serve hot.

KERALAN SCALLOP MOLEE



Keralan scallop molee image

Try an opulent curry with scallops and tomatoes for the taste of Kerala. Or, for a less pricey version, you could use prawns and chunks of meaty white fish

Provided by Good Food team

Categories     Dinner, Fish Course, Main course

Time 55m

Number Of Ingredients 15

600g (shelled weight) queen scallops , cleaned
1 tbsp coconut or groundnut oil
½ tsp black mustard seeds
¼ tsp cumin seeds
1 onion , very finely chopped
2 green chillies , halved, deseeded and finely sliced
4 garlic cloves , very finely chopped
2.5 cm cube of ginger , peeled and grated
20 curry leaves (or 40 dried)
½ tsp ground turmeric
400ml can coconut milk
12 cherry tomatoes , halved
squeeze of lime juice or lemon juice (to taste)
1½ tbsp chopped fresh coriander , to serve
plain boiled rice , to serve

Steps:

  • Look at the scallops to find a little white bit at the side - this becomes tough when cooked, so cut it off (watch our how to prepare scallops video to find out more). If you have small queen scallops, you probably won't need to halve them, but if you have large ones, slice them in half horizontally.
  • Heat the oil and add the mustard and cumin seeds. Cook until the mustard seeds start to pop, then add the onion, chillies, garlic, ginger and curry leaves. Cook for 12 mins or until the onion is golden and the ginger no longer tastes 'raw'. Add the turmeric, cook for 1 min, then add the coconut milk. Bring to a simmer, season and add the tomatoes. Cook for 12-15 mins or until the mixture is slightly thicker and reduced. (If you want to cook this in advance - and the base does taste better after a day in the fridge - stop now, cool and chill. When reheating, bring it to just under the boil before you add the scallops.)
  • Add the scallops (and prawns or fish, if using) and cook gently for 5 mins (longer if you're using meaty chunks of fish fillet) or until cooked through. Add lime or lemon juice to taste and season well. Scatter with coriander and serve with rice.

Nutrition Facts : Calories 322 calories, Fat 21 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium

KERALA SCALLOP CURRY



Kerala Scallop Curry image

Always inspired by what I read and see! I REALLY enjoyed this (in my opinion) restaurant quality recipe! Original recipe came from here: *** always give credit where it is due http://www.bbcgoodfood.com/recipes/1326/kerala-prawn-curry This recipe can and will make (substituting prawns as well) all year!

Provided by mickeydownunder

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 12

2 red chilies
1 small onion
2 1/2 cm fresh ginger
1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon turmeric
1/2 teaspoon cracked black pepper
300 g scallops
270 ml coconut milk
lime
cilantro

Steps:

  • In a food processor blend the chillies, ginger, and onion with 3 tbsp water - until mix forms a paste.
  • Heat 1 tbsp oil in a wok, when hot add the mustard and fenugreek seeds, fry for 10 seconds. Add the chilli paste and fry for 5 minutes, adding water if it starts to stick to pan.
  • Add turmeric and black peppercorns and fry the spices for a few seconds. Add the shrimp and the coconut milk. Cook until the scallops are done (about 3 - 4 minutes) is cooked through and the curry is thoroughly heated through. Splash lime juice on top, and finish with sprinkle of cilantro.and ENJOY!
  • NOTE: I used 100 grams as a serving but you can easily increase that for a main dish.

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