Kerala Fish Molee – Fish cooked in coconut milk

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Posting 2 recipes in a week … that’s happening after a really long time .. Even though the new year resolution was to blog more often, and the year almost coming to an end, could not post as often as I wished… The main reason – I was not happy with the snaps I take . After the cooking and the photoshoot , later when I go through the shots again I feel like uhhh.. not good enough for posting !! Still , hoping to fulfill my new year resolution, if not this year, atleast by the next year !!

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Often , friends ask me to post simple easy recipes . Keeping that in mind, here is a very easy yet delicious preparation of fish. Fish molee is a typical Syrian Chrisitan dish . Shallow fried fish pieces are cooked in coconut milk based gravy. The curry is not too spicy. More than the chillies, it is the pepper powder that gives that the dish a distinct flavor. The curry goes well with bread or Kerala palappams.

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Another dish almost similar to Fish Molee is the Fish Mappas .  For the Fish Mappas, coriander and chilly powders are also included , which gives the curry a spicier flavour. Will post Fish Mappas  recipe some other time..



For Marination

  • Pepper powder – 1 1/2 teaspoon
  • Turmeric powder – ½ teaspoon
  • Lemon juice or Vinegar – ½ teaspoon
  • Salt

For the gravy

  • Kingfish  or any other big fish  – ½ kg
  • Cardamom  – 4
  • Cloves – 4
  • Cinnamon – 1 medium stick
  • Onions , sliced as rings  – 3 medium
  • Ginger  Garlic Paste – 1 tablespoon
  • Green chilli – 3
  • Tomatoes , cut into circles – 2
  • Thin Coconut milk – 1 1/2 cups ( 1 cup is 240 ml)
  • Thick Coconut milk –  1/2 cup
  • Turmeric powder – ½ tsp
  • Pepper powder  – 1 tsp
  • Salt
  • Curry leaves


  1. Marinate the fish pieces with pepper powder, turmeric powder, salt & lemon juice for an hour. Shallow fry the marinated fish for  3-4 minutes.
  2. Heat oil in a pan. Splutter cardamom,cinnamon & cloves.
  3. Add the onions and green chillies and sauté well till the onions become translucent.
  4. Add the ginger garlic paste and sauté for 3-4 minutes.
  5. Add the turmeric powder and pepper powder and sauté for a minute
  6. Add the thin coconut milk  and enough salt . When it starts boiling add the shallow fried fish pieces.
  7. Spread  the tomatoes  and the curry leaves on the top of the fish pieces.
  8. Cook on a closed lid on mediuim flame till the fish is cooked well.
  9. Add the thick coconut milk , heat for a minute and turn off the fire.

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Kappayum Meen curryum – Boiled Tapioca and Spicy Red Fish Curry with Coccum


Back after a long blogging break..  Had a great time at my homeland during the two months of summer vacation …an  escape from the scorching heat here to the monsoon bliss in Kerala… Kids enjoyed the most  –  the rain , fun with cousins and grand parents .

There is a small poultry farm now back at home .Not a farm exactly, but there are about a dozen  hens, ducks, a few turkeys and 2 geese.. ..   Kids were busy chasing the ducks and hens, but left the turkeys and geese alone , the reason being fear factor 🙂   The first thing kids would do after waking up was to check the hens and collect the eggs

Now , back to the recipe. Tapioca ( or Kappa in Malayalam ) is a staple food in Kerala. Boiled tapioca can be used as a tea time snack or can be used as main course when combined with spicy fish curry .


Few months back Nags from Edible Garden had posted an easy tapioca dish for the Kerala Kitchen cook along. Though I had made the dish intending to participate in it, couldn’t get to post it. Since kappa was already in the menu, made the red fish curry to go with it.



So here’ s the recipe..



  • Kappa or tapicoa, cubed  – 500 gm
  • Garlic, crushed -5 cloves
  • Dry red chillies – 5
  • Coconut oil -1 tbsp
  • Mustard seeds – 1/2 tsp
  • Split urad dal or uzhunnu parippu – 1/2 tsp
  • Curry leaves, torn into pieces – 1 strand
  • Turmeric powder – 1/4 tsp


  1. Peel the tapioca and wash it thoroughly. Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.
  2. Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
  3. Crush or coarsely grind the garlic and red chillies together in a pestle and Mortar.
  4. Heat oil and add the mustard seeds. When they pop, add the garlic-chilli paste along with the turmeric powder and fry for 10 seconds until fragrant.
  5. Add the cooked tapioca, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca.




This Fish Curry goes well with tapioca . The curry tastes best when prepared the day before . It lets the fish absorb the flavours of the spices, the fiery red chilli powder and the tanginess of coccum. Also cooking in an earthen pot will add a unique flavour to the fish curry.

The curry gets its deep red colour from the kashmiri chilli powder. Use kashmiri chilli powder that is less spicy , as the recipe calls for 4 tbsp of chilly powder. Or you can cut down the quantity of the chilli powder depending on how spicy you need the curry to be.



  • Kingfish (or any other big fish ) – 1 kg
  • Small onions / Shallots  – 20
  • Garlic cloves – 4
  • Ginger  – 1″ piece
  • Kashmiri chilli powder – 4 tbsp
  • Turmeric powder – 1 tsp
  • Coccum (kudempuli in malayalam) – 4
  • Fenugreek seeds (uluva  in malayalam) – 1 tsp
  • Coconut oil – 1 tbsp
  • Curry leaves – a handful
  • Salt – to taste


  1. Clean the coccum and keep it aside in 1/2 cup of water.
  2. Chop thinly the shallots, garlic and ginger .
  3. Mix the kashmiri chilli powder ans turmeric powder in 1/2 cup of water to form a smooth paste. Keep aside.
  4. Heat oil in a  pan or earthn pot . Add fenugreek leaves and let it splutter. Add the curry leaves
  5. Saute the shallots, garlic and ginger.
  6. Add the chilli and turmeric powder paste and saute well for 7-10 minutes .
  7. Add 2 cups of water and coccum.
  8. Add salt to taste and let it boil
  9. Add the fish pieces, cover with lid and boil the curry on medium flame till the fish pieces are cooked well and oil floats on top.
  10. Turn off the flame and garnish with handful of curry leaves

NOTE : You can adjust the quantity of the kashmiri chilli powder depending on how spicy you want.  The fish curry gets it deep red colour from the kashmiri chilli powder.



My brother n family was here from Qatar  for the Eid holidays.. We had a few trips , shoppings , get togethers with friends..  My niece who is in 9th grade has become as tall as me.. only a few more inches and I will have to ‘look up’ to her !!  And she was telling me smugly to buy high heels the next time we meet ..  !! The younger one is as cute as a doll.. infact  among the kids in my family, she is the only one who never gets into any fight,  always adjusting.. and she is only six !!  🙂

The day before they left to Qatar , we had a nice dinner at our friend’s home..  Azna is a superb cook.. Though a vegetarian, she prepares awesome non veg dishes..

Biriyani, mutton curry, chicken fry , vegetable stew from Azna’s kitchen ..

and the delicious semiya paayasam by Praseeda..

While having dinner, our  friend asked me to make Chattipathiri the next time we meet…  Two of my friends , whom I hadn’t met for 16 years were coming over the next weekend..  so I thought of making chattipathiri when all of them were there ..

Chattipathiri is basically layers of pancake and minced chicken.. The pancakes can be dipped in beaten eggs and arranged.. or you can use coconut milk instead of the eggs.. I found coconut milk more flavorsome..

Everytime I do the editing of the snaps for the blog, I ask feedback from my dear hubby.. and almost always the reply is the same,  “ But I don’t remember you making this dish for me !!”   …  For the last post Nutella Custard Pudding, I was editing the snaps and asked  my hubby whether the snaps look good?? .. He said,  “The snaps are good, but isn’t this made  by someone else?? So why are you asking for feedback??”  I replied “Dear, this pudding was prepared by yours truly  , a few days back.. and you had your share too… !!”  Well , so much for the interest my hubby shows in my cooking and blogging !!  And this time, while editing the snaps for this post, he saw me at work.. to set right the earlier slip ups  , he said , “Ohh that’s a nice cake !!” ..  Though I understood his good intention, I couldn’t help laughing and replied “Dear, that’s not a cake, but the chattipathiri I made a few days back.. !!”

Today it’s my dear sister in law Zareena’s birthday .. Here’s wishing you lots of luv n happiness, dear !!

So.. here goes the recipe…

For the chicken mince

  • Chicken  – 500gm
  • Onions , large – 3
  • Ginger – 1 inch piece
  • Garlic –   6 cloves
  • Green chillies – 3
  • Chilli powder – 1tsp
  • Turmeric powder – 1/2 tsp
  • Pepper powder – 1 tsp
  • Garam Masala – 1 tsp
  • Coriander leaves, chopped – a  few sprigs


  • Cut the chicken in to big pieces. Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
  • Cook the chicken pieces in a little water and salt .(You can use pressure cooker.. If there is water remaining, cook with the lid open till water evaporates).
  • Remove the bones and shred the chicken into small pieces. (Can use food processor)
  • In a  medium sized non stick pan , heat oil.
  • Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
  • Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.  You can adjust the pepper powder and garam masala acc to how spicy you need.
  • Stir in the chopped coriander leaves .
  • Turn off the flame and let the mixture cool.

For the pancake..

  • All purpose flour – 2 cups
  • Water – 4 cups
  • Salt –  a pinch


  • Beat the flour and water in a blender to get a lump free batter. Add the salt.
  • Heat  a non stick pan.
  • Pour about a big ladle of batter and cook on one side on low flame. Do not toss the pancake. The pancake should not be too thin , or else it might tear while layering.
  • Transfer the pancake to a greased plate or newspaper.
  • Make the pancakes with the rest of the batter .  Do not keep the pancakes on top of each other as they will stick to each other .

To  Dip…

  • Thick Coconut Milk – 2 cups
  • Garam Masala – 1 tsp
  • Coriander leaves – a few sprigs
  • Mix all the ingredients

To assemble

  1. Take a deep bottomed non stick pan and grease with ghee.
  2. Take a pancake. Dip it in the coconut milk and keep in the pan.
  3. Spread about 2 tbsps of the chicken mince over the pancake.
  4. Repeat the process of adding layers of pancake and chicken mixture . The last layer should be pancake.
  5. When all the pancakes are arranged , pour the remaining coconut milk over the layers.
  6. Sprinkle a few drops of ghee around the sides of the pan.
  7. Cover the pan with lid and cook on medium flame for around 20 minutes, till the coconut milk is absorbed.
  8. Your Chattipathiri is ready now …
  9. Transfer to a plate upside down and cut into slices to serve..



Kinnathappam is a Muslim traditional dish. Basically it is steamed sweet rice batter.. There are many variations for this dish from place to place… This recipe uses basmati rice  and sugar.. Another version is using matta rice and jaggery. Will be posting that some other day…

 I love the kinnathappam my aunt used to make when we were kids.. Actually  her preparation was a main specialty dish during weddings at our home.. It was so soft , melt in the mouth treat..yum .. But she never used an exact measurement while preparing..

During Ramadan this a constant dish at our table..  It can be served as a tea time snack also..  The main thing to get the soft texture is the batter should be sieved through a fine muslin cloth or cheese cloth . And the batter will have a watery consistency, but that makes the kinnathappam softer..  So go ahead and try these out..


  • Basmati Rice – 1 cup
  • Coconut Milk powder –3/4 th cup
  • Water – 2 ½ cup
  • Sugar – 1 1/4 cup
  • Cardamom – 4
  • Eggs – 2


  1. Soak the rice in water for about 4 hours.
  2. Grind the rice with the required amount of water (from the 2 ½ cups) in a grinder/ mixi into a smooth batter.
  3. Add the coconut milk powder and beat again. Add the remaining water to this batter .
  4. Beat the eggs, sugar and cardamom in the mixer.
  5. Add this to the batter and mix well.
  6. Sieve the batter using a fine strainer/muslin cloth .
  7. Grease a steel plate/ pyrex dish with a small amount of ghee.
  8. Pour the batter into the dish until ¾ th full.
  9. Cover with aluminium foil  and steam for around 45 minutes on high flame. (The cooking time may vary depending on the size of the dish).
  10.  Steam the remaining batter also.
  11. Cool and serve into desired shapes.

Sending this to the “Show Me Your HITS” event by Spicy Treats

Kerala Kitchen hosted by Roshan’s Cucina

Ethakka Pineapple Pachadi

My friend, Zareena called me up yesterday to ask if we would like to join her for the Onam sadhya , at ISC. Eagerly accepted the invitation, no way was I going to  miss a sadhya.. And at the back of my mind, I wanted to let the kids see and feel the festive atmosphere. Festive is the worda really nice sadhya with Onam songs in the background and most of the people wearing traditional Kerala dress…. took me back to the days in Kerala… Onam with pookkalam and sadhya, especially paaysam… Though my eldest son wasn’t quite thrilled to eat from a banana leaf , the younger one was quite happy and even enjoyed the vanchippattu  ..  Thanks Zareena, for the invitation.

[A modest Sadya that I made for Onam… As it was a last minute decision the number of curries was less, nevertheless managed to make Parippu Paayasam..]

My favourite among the sadhya dishes – Madhura Curry/ Ethakka Pineapple Pachadi – a tasty combo of fruits in ground coconut. Though the name mentions only ethakka and pineapple, this one has mango and grapes added which adds a really nice flavour. I think the curry should be called Fruit Salad Curry, (courtesy my sister in law) . What do you say?

Here’s the recipe


  • Banana (frying variety) , cubed – 1 cup
  • Pineapple , cubed – 1 cup
  • Mango , cubed – 1 cup
  • Black grapes – 5
  • Turmeric powder- 1 tsp
  • Chilly powder – 1 tsp
  • Sugar – 1 1/2 tbsp
  • Coconut, scraped – 6 tbsp

For tempering

  • Coconut oil – 3 tsp
  • Mustard seeds- 1 tsp
  • Red chillies – 4-5
  • Curry leaves – a few


  1. Keep the grapes in hot water . After 10 minutes remove  from hot water and keep them aside.
  2. Mix the banana, pineapple and mango pieces with the chilli and turmeric  powders. Cook the pieces adding about 1/2 cup of water and salt.
  3. When the pieces are cooked well and all water is absorbed, add the sugar and mix well.
  4. Grind the coconut into a smooth paste and add to the fruits mixture.
  5. Add the grapes.
  6. Heat a pan for tempering. Add oil . When oil gets heated , add the mustard seeds. When it starts to splutter , add curry leaves and red chilies.
  7. Pour the oil over the curry.

Sending this the events- Food Palette Series- rainbow colours , Life is Green , Kerala Kitchen hosted by Easycooking, and Anyone Can Cook events

Banana Fritters

This a variation of Keralites’ own  Ethakkappam (Fried Bananas)…  Here, we saute the bananas and then mash them lightly , then roll them and finally fry them.. Now as I type this, I wonder why should we make a dish complicated if there is a comparatively easier version.. May be that’s the Mallu way of doing things 🙂  .. But I can vouch for their taste… So when you have  time on hand go for these fritters instead of  Ethakkappam..


  • Bananas (frying variety) -3
  • Cashew nuts, chopped – 1 tbsp (about 10 cashews)
  • Raisins – 1/2 tbsp
  • Ghee – 3 tbsp
  • Cardamom powder- 1/2 tsp

For the batter

  • All purpose flour (Maida) – 1 cup
  • Rice powder – 1 tbsp
  • Egg – 1
  • Sugar- 4 tbsp (can increase the amount if the bananas are not too ripe)
  • Water- 1 cup

Oil – for frying


  1. Cut each banana into cube shaped pieces.
  2. Heat a non stick pan.  Add 1 tbsp of ghee.
  3. On a low flame,saute the cashews until golden brown. Keep them aside.
  4. Next saute the raisins till golden. Keep them aside.
  5. Add 2 tbsp of ghee to the pan.  Saute the banana pieces till they turn golden brown in colour. (Remember to keep the flame low)
  6. Lightly mash them with the back of a spoon.
  7. Toss  the cashews and raisins back into the pan and mix everything together. Add 1/2 tsp of cardamom powder.
  8. Transfer the contents to a plate and allow it to cool slightly.
  9. Now roll them into lime sized balls.

To Make The Batter

Mix the flour and rice flour with egg and water to form a smooth batter. Add the sugar and stir well.

To Deep Fry

  1. Heat oil in a deep bottomed pan.
  2. Dip the balls into the batter.
  3. On a medium flame, fry them in batches and remove from fire when you get a nice golden brown colour.

Note: The  banana balls can be prepared in advance and freezed for around 2 weeks.  I make them in advance for Ramadan. When required , take them out of freezer and allow to thaw for around 1 hour. Then prepare the batter and fry them..

Sending this to Kerala Kitchen hosted by Magpie’s Recipes

and to Iftar Moments at Taste of Pearl City

Mutton Roast / Mutton Ularthiyethu

I haven’t posted non veg dishes for a while. So here comes spicy and delicious Mutton Roast .  A typical Kerala dish with all the spices and the coconut oil…  The procedure is quite simple.. Cook the mutton pieces with the spices and saute with onions, ginger and garlic  .. that’s it..  Hubby, who is not so fond of mutton, loved this preparation..


1. Mutton – 1/2 kg
2. Turmeric  powder- 1 tsp
3. Kashmiri chilly powder – 1 tsp
4.  Onion, sliced – 1 cup
5.  Ginger paste – 1 tsp
6.  Garlic paste – 2 tsp
7.  Coconut oil – 4 tbsp
8.  Curry leaves
8.  Coriander leaves – for garnishing
9.  Salt

To be roasted and ground

  • Coriander seeds – 2 tbsp
  • Red chillies – 6
  • Aniseed – 1tsp
  • Peppercorns – 1tsp
  • Cloves – 4
  • Cinnamon stick – 4 inch piece


  1. Chop the mutton into medium sized pieces and clean.
  2. Heat a non stick pan.Roast the spices in medium flame and grind them to a powder.
  3. Marinate the mutton pieces with the spices, turmeric powder , chilli powder and salt for 1 hour.
  4. Cook the mutton adding about 1/4 cup of water , in a pressure cooker. (If there is water remaining, cook till water is evaporated. But make sure that the mutton pieces do not get overcooked) (* Thanks Arva, for reminding the pressure cooker part .)
  5. Heat oil.Saute the onions till light brown in colour.
  6. Add the ginger and garlic pastes, curry leaves and saute for a few minutes .
  7. Add the cooked mutton pieces and saute well till  dry and brown.
  8. Garnish with coriander leaves and serve.

Sending this to Iftar Event hosted at Hyderabadi Cuisine Recipes

Padavakanga Chakkakkuru Mezhukkupuratti (Snake Guard and Jackfruit Seed Stir Fry)

It’s not Jackfruit season in Kerala. But when I was doing my grocery shopping I saw this packet of jackfruit seeds on the counter and bought it immediately. Hubby is so fond of Padavanlanga Chakkakkuru Mezhukkupuratti..  and I had the homegrown Snakeguard from my mother’s vegetable garden. This dish was destined to be made  🙂

My hubby loves this dish… Infact so much that our moms make sure that we have the seeds packed in the luggage during our return trip from Kerala..

There is no need for lots of oil in the mezhukkupuratti (stir fry)..  Use 3-4 tbsp of oil and sauté the vegetables in a low flame for 25-30minutes. If you are using non stick pan oil consumption can still be reduced. If you go for iron skillet you will get a crispier mezhukkupuratti.(stir fry)


  • Jackfruit seeds -20
  • Snakeguard  – 1
  • Onion, sliced – 1
  • Chilli powder – ¼ tsp
  • Turmeric powder – ¼ tsp
  • Salt – to taste
  • Oil – 3 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves
  • Red chillies – 3


  • Slice each jackfruit seeds into 6 long pieces.
  • Cook them with ¼ tsp turmeric powder, ¼ tsp chilli powder and ½ cup water on slow flame.
  • Slice the snakeguard into long thin pieces.
  • Cook the snakeguard using ¼ tsp turmeric powder, a pinch chilli powder, salt  and 1/3 cup water (Do not overcook ).
  • In a pan, heat oil and splutter mustard seeds and curry leaves.
  • Saute sliced onions.
  • Add the cooked snakeguard and jackfruit seeds .
  • Keep on low flame for around 30 minutes, stirring in between till the jackfruit seeds become crispy. (If you want you can add a bit of oil in between)

Kayppola – A Malabar Cuisine Delicacy

Kerala Malabar cuisine is famous for special Mopplah flavours, which are influenced by various foreign influences. The most famous dishes are  pathiri and biriyani. And then there is a long list of absolute delicaces like  unnakayi, adakupattiri , meen pattiri, arikkadukka, aripathiri .. the list goes on.  Kayppola , also from the Malabar cuisine world, is made using plantains and eggs. So without much ado , let’s get in to the details ..


  • Ghee – 5 tbsp
  • Eggs – 4
  • Sugar – 6 tbsp
  • Cardamom powder – ½ tsp
  • Banana frying type – 2 sliced into small pieces
  • Cashew nuts – 10
  • Raisins – 15


  1. Beat the eggs, sugar and cardamom powder.
  2. Heat a little ghee in a non stick pan and lightly fry the cashew and raisins . Keep them aside.
  3. Add the remaining ghee and sauté the plantains till golden brown. Transfer them to another plate.
  4. Pour half of the egg mixture into the pan and top it with the sauted plantains.
  5. Close the pan and heat on low flame.
  6. When the mixture begins to set add the remaining egg mixture. Close the lid once more and cook on slow flame.
  7. After 3 minutes add the cashew and raisins on top of the egg mixture.
  8. Cook on low flame till fully done.( You can test by inserting a tooth pick and checking if it comes out clean).

Sending this as entry to Kerala Kitchen hosted by Magpie and Ria

Chemmeen Puttu (Puttu with Prawns Masala)

Puttu and kadala curry is  an all  time favourite among Keralites. My hubby is very fond of this dish. Last time I was chatting with my sister she mentioned about making “meen peera puttu” (Puttu with fish and coconut) . I had not made that  dish before and wanted to try it out. As I didn’t have any fish in stock ,I decided to try Puttu with the prawns I had. Final verdict :  yummy!!!

For the Puttu

  • Puttu Powder (readymade mix is available)- 2 cups
  • Salt  – 1 tsp
  • Grated Coconut – 1/2 Cup

Add salt to the Puttu powder. Sprinkle water on it till moist.

For the Prawn Masala

  • Large onion sliced – 2
  • Ginger – 1” piece
  • Garlic cloves – 5
  • Chilly powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Garam Masala – ½ tsp
  • Large Prawns – 15


  1. In a pan,heat oil and saute finely chopped ginger and garlic.
  2. Toss in the chopped onions and sauté till they become light brown in colour.
  3. Add the  powders and sauté again.
  4. Add the prawns , mix well and cook on low flame till done,with the lid closed

To Assemble:

  • In a puttu-maker add 2 tbsp of grated coconut.
  • Fill in half of the puttu maker with the moistened  puttu powder  and add 3 tbsp of prawn masala.
  • Again fill in with the puttu powder almost till the top.
  • Add the 2 tbsp of grated coconut again.
  • Close the puttu maker with a lid and steam it for 8-10 minutes.

P.S : Sending this as entry to Kerala Kitchen event hosted by Ria