Traditional Kerala Style Fish Molly, Meen Molee, Meen Moilee

Easy and Spicy recipe for traditional kerala fish molly. Meen molee made with coconut milk. A very popular fish stew.

We love coconut based curries in our house. Long time ago, I saw this recipe for Kerala fish molly in a WGBH show made by Chef Sanjeev. On the show, Chef told how his mother would apply turmeric mixed with milk on him when he was young for good skin. I remember my mom doing the same to me when I was young. The yellow colour would not go even after taking bath. I used to go to school with a yellow skinned face. All the girls at school came with a yellow skin. It was a Friday ritual. Good old memories. I fell in love with the way he made this curry. Kerala Fish molly or meen moilee as its called is a traditional stew popular in Kerala. Fish molly is a very very easy to make recipe which can be put together in less than 30 minutes. Here is how to do an awesome Kerala style fish molly or fish stew.

I like to use coconut oil for Kerala Fish Molly. If you do not like coconut oil, you can substitute any vegetable oil. 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. If you want a spicy stew, add more green chillies. Its totally up to you as to how spicy you want the stew. Adjust the quantity of the chillies accordingly. 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. I like to use king fish for fish molly. Let it simmer for 5 minutes in medium flame. Do not stir. The fish might break.

Reduce the flame to low. Add in the coconut milk.

Add in the lime juice and the vinegar. Let the stew simmer for 5 minutes on a very low flame. Its important to have the flame on low as the coconut milk might curdle on a very high heat.

Switch off and serve hot with with basmati rice. Kerala fish molly is ready. Traditionally its served with appam or idiyappam. I like it with rice. It is fish molly with rice for me.

• 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

1. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onion and garlic. Add in the chopped green chilli.
3. 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.
4. 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.
5. Reduce the flame to low. Add in the coconut milk.
6. If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
7. If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
8. Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
9. Switch off the flame and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian, kerala

• 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

1. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
2. Add in the finely chopped onion and garlic. Add in the chopped green chilli.
3. 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.
4. 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.
5. Reduce the flame to low. Add in the coconut milk.
6. If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
7. If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
8. Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
9. Switch off the flame and serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian, kerala

Find it online : https://www.kannammacooks.com/kerala-fish-molly/

Best Italian Arrabbiata Sauce Recipe made with fresh tomatoes and crushed red pepper flakes. Recipe adapted from Mario Batali. Served with Penne pasta.

Home made pasta sauce is so easy to make and more tastier than the jarred versions. Arrabbiata Sauce, called as all’arrabbiata in Italian, is a spicy sauce. The word Arrabbiata means “angry” in Italian. Arrabbiata Sauce is a traditional Southern Italian sauce originating from the Campania region. Arrabbiata Sauce or “Angry” sauce refers to the flavor of this sauce made with crushed red pepper to add spicy flavor. We will be making this Arrabbiata Sauce with fresh tomatoes today. Arrabbiata Sauce is usually served with penne pasta. I have minimally adapted Mario Batali’s Arrabbiata Sauce recipe for making this recipe today.

Lets make an awesome Arrabbiata Sauce. Traditionally this Arrabbiata Sauce is made with San Marzano tomatoes. As I am far far faaaaar away from San Marzano, I will be using regular tomatoes for our Arrabbiata Sauce.

The tomatoes need to be peeled, de-seeded and juiced before making the Arrabbiata Sauce.

Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes.

Cut the tomatoes into half and remove the seeds.

Keep a strainer below while removing seeds to catch the juices. Add in the strained juices to the tomato meat and blend in a mixer to a puree.

Home made tomato puree is ready for our Arrabbiata Sauce.

Heat Extra virgin olive oil in a pan and add in the finely chopped garlic and chopped onion. Fry till the onions are soft.

Add in the pureed tomatoes, salt, pepper and red chilli flakes.

Now we add the secret ingredients to this Arrabbiata Sauce. This is not a very traditional step, but I think it boosts the flavor of the sauce a lot. Adding a teaspoon of sugar to tomato sauce really rounds out the flavor. So add in a little sugar. Also add a teaspoon of balsamic vinegar. If you do not have balsamic vinegar, use apple cider vinegar. The vinegar just boosts the tang in the tomatoes.

Simmer the Arrabbiata Sauce for 10 minutes. Add in some chopped basil to the Arrabbiata Sauce and switch off the flame.

Your Arrabbiata Sauce is now ready. You can store this Arrabbiata Sauce for up to a week in the refrigerator.

Putting together pasta and Arrabbiata Sauce:

Add some cooked pasta in a pan and set the stove on medium heat. Add in some of the pasta sauce and a teaspoon of olive oil. Briefly saute the mixture for a minute. The pasta sauce needs to adhere and coat the pasta. If the pasta is too dry, add in some drained leftover pasta water and cook till desired consistency.

Remove off heat. Serve the pasta with some grated parmesan cheese or any aged cheese of your choice. Serve hot.

Enjoy your pasta. Buon appetito.

• 8 - 10 ripe Tomatoes
• 1/4 cup Extra virgin olive oil
• 1 medium onion, chopped
• 4 cloves garlic, chopped
• 11/2 teaspoon salt
• 11/2 teaspoon crushed red pepper flakes
• 1 teaspoon black pepper powder
• 1 teaspoon sugar
• 1 teaspoon balsamic vinegar
• handful of chopped basil leaves

1. Bring a lot of water to boil in a kettle. Drop in the tomatoes and let it cook for 2-3 minutes until the skin of the tomatoes starts to crack. Remove from heat and let it cool. Peel the skin of the tomatoes. Cut the tomatoes into half and remove the seeds. Keep a strainer below while removing seeds to catch the juices. Add in the strained juices to the tomato meat and blend in a mixer to a puree. Set aside.
2. Heat Extra virgin olive oil in a pan and add in the finely chopped garlic and chopped onion. Fry till the onions are soft.
3. Add in the pureed tomatoes, salt, pepper, red chilli flakes. little sugar and a teaspoon of balsamic vinegar.
4. Simmer the Arrabbiata sauce for 10 minutes. Add in some chopped basil and switch off the flame.
5. Serve Arrabbiata sauce with penne pasta.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Pasta Sauce
• Cuisine: Italian