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RECIPE
17 INGREDIENTS•6 STEPS•35MIN

Fish Molee

4.5
6 Ratings
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Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
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Simple yet a great dish for all fish lovers!

35MIN

Total Time
Anju's Recipe Book
Though I wish to cater to all kinds of palates, you’ll chiefly find the Indian cuisine here wherein the Malabari (North Kerala) style will predominate as that’s where my roots, trunk and branches are.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1.1 lb
Fish
1/2 tsp
Ground Turmeric
1 tsp
Ground Black Pepper
1/2 tsp
Lime Juice
to taste
Salt
2
Onions
1 Tbsp
Garlic , crushed
1 Tbsp
Fresh Ginger , crushed
2
Green Chili Pepper , crushed
2
Small  Tomatoes
1 cup
Light Coconut Milk
1/2 cup
Full-Fat Coconut Milk , room temperature
1/4 cup
Coconut Oil
2
Black Cardamom
2
Whole Cloves
1
Cinnamon Stick
to taste
Curry Leaves
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Nutrition Per Serving
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CALORIES
396
FAT
21.4 g
PROTEIN
26.9 g
CARBS
26.0 g

Directions

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Step 1
Marinate the Fish (1.1 lb) with Ground Turmeric (1/2 tsp) , Ground Black Pepper (1/2 tsp) , Lime Juice (1/2 tsp) , and Salt (to taste) and keep aside for 20 to 25 minutes.
Step 2
Pour Coconut Oil (2 Tbsp) to a pan and shallow fry the fish and keep aside.
Step 3
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Nutrition Per Serving
Calories
396
% Daily Value*
Fat
21.4 g
27%
Saturated Fat
16.8 g
84%
Trans Fat
0.0 g
--
Cholesterol
62.5 mg
21%
Carbohydrates
26.0 g
9%
Fiber
2.1 g
8%
Sugars
18.4 g
--
Protein
26.9 g
54%
Sodium
114.3 mg
5%
Vitamin D
3.9 µg
20%
Calcium
44.6 mg
3%
Iron
1.6 mg
9%
Potassium
660.2 mg
14%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Disclaimer: All information and tools presented and written within this site are intended for informational purposes only. If you have any concerns or questions about your health, please consult with a physician or other health-care professional.
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