Recipes for Seafood Lovers
Shrimp lettuce wraps made in 15 minutes. These quick and easy lettuce wraps packed with fresh ingredients and shrimp make a wholesome meal in a rush. They’re satisfying and give you the freshest flavours. A step-by-step guide on shrimp lettuce wraps will give you tips and variations on how to satisfy yourself with simple but…
Make this quick spicy tuna sandwich for lunch, dinner or snack. All you need to make the sandwich is to combine tuna, hot sauce, fresh ingredients, and mayo to put together this easy sandwich recipe. Why we love this spicy tuna sandwich. What to serve with a spicy tuna sandwich. Here are a few sides…
Kerala fish curry. a South Indian classic seafood curry to savour, enjoy and experience a piece of coastal cuisine in India. Fresh fish cooked in coconut milk, spices and a mild tang from garcinia or tamarind gives this Indian fish curry authentic flavours you’ll fall in love with. This easy-to-follow fish recipe will result in…
Tuna wraps with lettuce are flavorful, fresh and quick to make on busy days.
With canned tuna and fresh ingredients, these simple wraps take only 15 minutes.
These easy-to-make wraps are healthy and low-carb giving you bite-size meals full of nutrients from tuna, chopped tomato, cucumber and a creamy, zesty dressing.
Serve these tuna wraps for lunch, dinner or as a snack.
you can also add your favourite toppings like avocado, cucumber, celery, and bell peppers to add variety to the wraps.
By replacing slices of bread, and flour tortillas with fresh and crisp lettuce leaves for the the filling, you’ll make these tuna wraps healthy and nutritious.
Why we love the lettuce tuna wraps
Takes only 15 to 20 minutes to assemble the ingredients and making them.
Want to add variety to your tuna wraps?
Here are a few ideas you can try.
Tuna deviled eggs.
CANNED TUNA CEVICHE(Cebiche de Atun).
CANNED MACKEREL RECIPE.
RECIPE OVERVIEW FOR TUNA LETTUCE WRAP.
You will only need 7 ingredients to make this canned tuna recipe. everything else can be an additional ingredient to make the wraps more filling and healthy.
Wash and let the lettuce drain excess water and pat dry the lettuce leaves to avoid tearing them. set aside.
Have all your ingredients ready with your optional ingredients as well.
Into a medium-sized bowl, add mayonnaise(substitute with Greek yoghurt), chopped cucumber, onions, tomatoes, cilantro, dijon mustard, minced garlic, salt and pepper, and a dash of lime juice.
Combine well.
Taste and season and adjust accordingly. Set aside for a few minutes.
Add the drained tuna chunks and combine just until they are mixed well.
Refrigerate the tuna filling for 5 minutes.
Select the sturdiest lettuce without any tears and place them on a platter.
Ensure the lettuce leaves are dry, and add a spoonful of the tuna filling mixture without overfilling it.
Serve immediate as they are best when fresh and crispy.
Tuna wraps with lettuce are flavorful, fresh and quick to make on busy days.
With canned tuna and fresh ingredients, these simple wraps take only 15 minutes.
These easy-to-make wraps are healthy and low-carb giving you bite-size meals full of nutrients from tuna, chopped tomato, cucumber and a creamy, zesty dressing.
Canned tuna ceviche is quick to assemble, extremely budget-friendly, and uses simple pantry ingredients.
15 minutes is all you need to make this canned tuna recipe which results in a zesty, flavorful and effortless dish you can make any time.
There is no cooking involved and it comes together in a single bowl.
Peppery cilantro(coriander), zesty lime juice, onions, jalapeño, and tomatoes add many vibrant flavours to this simple yet healthy canned tuna recipe.
Why we love canned tuna ceviche.
Tuna dip recipe in 5 minutes.
Tuna deviled eggs.
Tuna wraps with lettuce.
RECIPE OVERVIEW FOR TUNA CEVICHE.
You will need simple ingredients that are mostly staples in your kitchen pantry as well as fresh ingredients.
Only 7 ingredients apart from salt & pepper and olive oil.
Simply drain the canned tuna and add the chunks to a bowl. Followed by adding the rest of the ingredients and mixing them together.
Season with salt and pepper and a dash of hot sauce for extra heat.
Once all the ingredients are combined together. season with salt, pepper, and lime while tasting to balance off the ingredients.
Let the ceviche chill, rest in the fridge and serve as per the recommendations given above.
Canned tuna ceviche is quick to assemble, extremely budget-friendly, and uses simple pantry ingredients.
15 minutes is all you need to make this canned tuna recipe which results in a zesty, flavorful and effortless dish you can make any time. There is no cooking involved and it comes together in a single bowl.
How to clean squid and prepare them to make your favourite dishes.
With a little patience and expertise, you can clean squid effortlessly at home and freeze them anytime.
You can buy the smaller or bigger variety of squid(calamari) but prepping them to cook will be the same process.
Once you learn to clean fresh squid, you can start cooking your favorite seafood from calamari stir fries to crispy calamari rings and many more.
Squid vs. calamari and cuttlefish.
If you are wondering why there are different words for squid, it is because they belong to the same species and any species(squid, calamari, cuttlefish) can be used to make your favourite squid dish.
The taste and texture would be the same except for the size.
Squid has a tubular body, ten tentacles, and a transparent quill inside the body cavity.
Cuttlefish and calamari have a broader body, a larger internal bone called a cuttlebone, and a different arrangement of tentacles than squid.
Here are a few ways to cook squid that you might enjoy.
Curries:
You can make various types of seafood curries using squid.
Try this Sri Lankan squid curry or make a Thai or Indian squid curry with a base of creamy coconut milk.
Sautee:
Season a few rings of squid with salt, pepper, and lime juice and saute them over high heat in a little oil.
Fry:
Squid(calamari) can be coated in batter and deep fried. This can be served as a starter with some dipping sauce.
Seafood-themed rice dishes:
Seafood biryani, paella, and seafood fried rice all include squid rings to add flavour to the dish.
Buying squid.
Make sure to buy fresh squid. The eyes should be clear, not grey or reddish.
The outer skin is shiny and not pale in colour. No bad odor.
Cleaning.
Cleaning squid is unpleasant. You might want to wear disposable gloves(optional) if you feel squeamish handling the raw and slippery texture of the squid.
Have a separate container to remove the waste immediately to keep the space clear.
You will need to clean the surface constantly with kitchen paper towels.
While cleaning the squid cavity, remove the ink sac carefully avoiding it from exploding on your hand and splattering your clothes.
Different ways to cut the squid(calamari).
Use a sharp knife. Place the squid on a dry surface and wipe any moisture on the squid before cutting into them.
Please be aware that the squid can be slippery so have a firm hold on it before slicing into it.
Slice them into rings. This is used mostly for stir-frying, frying, and for curries.
Cut the squid into rectangular pieces and score them with lines that cross each other.
Storing.
Store the squid in the freezer. Remove the squid for one hour before cooking the squid. Wipe them with kitchen paper towels before you start slicing them.
If you have extra cleaned squid place them in a container, freeze them, and use them within a week. Remember to defrost them before cooking them.
Sri Lankan squid curry.
Squid recipes.
Utensils and appliances to clean squid.
3 large bowls to hold and use while cleaning the squid.
Cutting board
Sharp knife
Kitchen paper towels
Disposable gloves
recipe overview on how to clean squid
1 teaspoon of Turmeric powder(used twice in 1/2 teaspoon quantity)
2 teaspoons of salt(to be used twice in 1 teaspoon quantity)
Place the squid on a chopping board or firm surface.
Use a kitchen paper towel to remove any moisture.
Start by holding the squid’s body in one hand and the head in the other.
Gently twist and pull the head away from the body.
Set aside the head of the squid for now, and concentrate on the squid’s body.
Still holding the body of the squid.
Press from the bottom upwards removing any remaining waste within the cavity.
Insert your finger of the other hand inside the body of the squid.
Touch and identify a firm material inside the squid.
Once you find the plastic-like quill, gently pull it off and remove it from the squid’s body.
To remove the skin of the squid, gently peel off from the top of the squid.
Gradually peel off the skin from the top to the bottom.
Remove any remaining skin which will leave you with the white body of the squid.
Once the skin is removed, wash off any remaining waste inside the squid.
If you really need to be thorough about it slice from the middle to part the squid and wash away the remaining waste within the open cavity.
Cut both the fins of the squid and discard.
How to clean the head of the squid.
Place the squid head with its innards on the chopping board.
Gently cut off the head of the squid, detach it from the rest of the other parts and discard them.
Wipe off any ink that spills off the head using a kitchen paper towel.
What is left is the head with the beak within it.
Locate the small hard bone(also known as the beak) within the centre of the tentacles.
Remove this by pushing so that the small bone pops out.
You’ve completed cleaning the parts of the squid and you can now start cooking.
Preparing the cleaned squid to cook.
If you’ve purchased a semi-cleaned calamari in which the head and tentacles are removed, here’s how to clean it.
Remove the transparent skin of the calamari.
Usually, you will find the quill already removed, however, if it is still intact remove it.
Place the squid on the cutting board, slice it open and scrape any residue slime left.
How to wash the squid.
Place the squid in a large bowl.
You can do this under running water, or submerge the squid in water.
Add 1/2 a teaspoon of turmeric powder and 1 teaspoon of salt to the bowl of squid.
Mix and rinse them for a few seconds and then completely drain.
How to cut the squid.
Once you’ve washed the squid.
Completely drain or pat dry the squid with kitchen paper towels and then slice them into rings.
How to cut a large squid.
Spread the large and clean squid.
Cut them horizontally and then diagonally to the required size.
You can also do a crosshatch design before cutting them into the required size.
Place the squid in a bowl, and add water.
Add remaining Turmeric and salt and rinse for a couple of minutes.
Now that you’ve washed the squid, drain the water completely and make your favourite squid(calamari) recipe.
learn how to clean squid and add it to your culinary skills.
With a little patience and expertise, you can clean squid effortlessly at home and freeze them for use at any time.
You can choose to buy the smaller or bigger variety of squid(calamari)but prepping them to cook will be the same process.
Indian fish fry is made with fresh fish steaks covered in spices and then coated in seasoned flour to give you amazingly crispy fried fish with delicious flavours.
Crispy on the outside, and tender on the inside, this fish fry recipe can be served for lunch or dinner for an amazing Indian-themed meal.
Covered in a simple yet aromatic masala mix, these delectable masala fish fry are a must-try.
Here are a few ideas on what to serve with the Indian fish fry.
Fish vindaloo(Goan fish curry)
Indian-style fish curry(mild).
Fish molee(Fish molly/fish moile).
Easy coconut fish curry(Easy coconut fish curry)
HOW TO MAKE INDIAN FISH FRY AT A GLANCE
First, Clean and pat dry the fish steaks, place them on a flat platter with adequate space to coat them with the spice mix and set aside.
Next, mix the marinating spices together, the water will help you to mix the marinating spices easily, if you are using your fingers, use disposable gloves so that they won’t stain or smart.
Rub this spice mix completely over the fish steaks. refrigerate for 20-30 minutes, giving them some time to absorb the flavours.
Once they’ve marinated adequately.
Mix the flour coating mixture and then coat the fish steaks so the flour mixture covers both sides of the fish.
Place them on a tray and let them sit for 10-15 minutes.
While the fish steaks absorb the flour mix.
Shallow frying the masala fish.
Place a flat large frying pan over low medium heat.
Pour the oil and let it heat for a few minutes.
Gently transfer the fish steak into the pan, and fry over low medium heat until the surface turns golden in colour while slightly blackening at the edges.
You can fry 2 or 3 at a time giving you time to pay attention to them at once.
Gently flip the fish steak and repeat the process.
Each side would take at least 5-8 minutes depending on the amount of heat used.
Once they are fried, gently remove each of the fish steaks and place them on kitchen paper towels to absorb any extra oil.
Serve the fried fish steaks immediately or within 30 minutes and enjoy with any of the main or side dishes mentioned above.
Indian fish fry is made with fresh fish steaks covered in spices and then coated in seasoned flour to give you amazingly crispy fried fish with delicious flavours.
Crispy on the outside, and tender on the inside, this fish fry recipe can be served for lunch or dinner for an amazing Indian-themed meal.
Goan fish curry also known as Fish vindaloo, originates from the coastal region of Goa.
The intense curry-flavoured gravy from homemade vindaloo paste gives this Goan fish curry recipe its spicy and tangy taste.
If you are looking to cook something really special for your family, be sure to try out the Indian fish curry.
Why we love this Fish vindaloo recipe.
The flavours of this fish curry have the tanginess, heat and thick gravy that make the fish curry a unique culinary delight from Goa.
This Goan fish curry recipe is ideal for any occasion, from a simple family meal or a lavish dinner for your friends.
The spiciness of the fish curry can be adjusted to your needs. make it spicy for an adventurous crowd or as mild as possible for any who prefers less spicy food.
fish molee(Fish molly/fish moile).
Easy coconut fish curry(mild)
Indian fish curry.
RECIPE OVERVIEW FOR GOAN FISH CURRY
You will need two sets of ingredients.
The first set would be to make the vindaloo paste.
The second set of ingredients is to cook the fish curry.
Although the list might look long, if you make curries regularly, most of the aromatics and spices used here should be in your kitchen pantry.
To make the Goan fish curry, first, you need to make the vindaloo paste.
One of the key ingredients to making a good vindaloo spice paste is using Kashmiri chillies.
These dried chillies give you the amazing deep red tinge you’ll notice in the Goan fish curry.
If you find the whole dried red chillies, they need to be soaked overnight before placing them in a spice grinder.
As mentioned earlier, if you are unable to find the whole chillies then go for the Kashmiri chilli powder.
If you are unable to find both then simply use a regular red chilli powder.
Add all the ingredients mentioned under vindaloo paste with tamarind and vinegar and then grind them to a fine wet paste.
The second step would be to season the fish chunks with salt, lime juice, and a pinch of turmeric.
Although I have added chilli powder, it’s only optional.
While the fish chunks are marinating, you can now move on to cooking the vindaloo fish curry.
To cook the fish curry, place a flat cooking pan over medium heat and pour in some oil.
Cook the onions until soft and then add the vindaloo paste.
Cook over low-medium heat for 2 minutes.
Add the chopped tomatoes and continue to stir and break down the tomatoes.
Once the spice paste is done, add water and let it simmer for 10 minutes.
You can now add the fish chunks.
Make sure they are spread around the pan.
Slow simmer until the gravy thickens. this should take about 10-15 minutes over low-medium heat.
Reduce heat, and taste to make necessary adjustments.
Garnish with chopped coriander leaves.
let the vindaloo fish rest for a few minutes and then serve warm.
Goan fish curry, also known as fish vindaloo, originates from the coastal region of Goa.
The intense curry-flavoured gravy from homemade vindaloo paste gives this fish curry recipe its spicy and tangy taste.
Indian fish curry with coconut milk gives you perfectly cooked fish chunks and a flavorful gravy.
With sourness from tamarind, mild acidity from the tomatoes and sweet creaminess from coconut milk this tender fish curry is delicious.
It’s not too spicy, and with just enough heat to satisfy you, you’ll love cooking this fish curry recipe.
It’s a simple home-cooked dish that comes together with ease.
You can pair the delicious seafood curry with any of the below-mentioned mains and side dishes.
fish molee(Fish molly/fish moile).
Easy coconut fish curry(mild)
Baked tilapia recipe.
Canned mackerel stir fry.
recipe overview Indian mild fish curry.
To make the Indian fish curry, you need to rinse the cubed fish pieces, drain any excess water and place them in a bowl.
Adding salt and some turmeric powder will give extra seasoning to the fish.
Next would be making the fish curry gravy which has a strong base of tomato, tamarind and coconut milk.
To make the fish curry, add oil then cook the sliced onions until they turn soft, and add the minced ginger and garlic.
Add the spice powders, turmeric, cumin, coriander and red chilli powder. letting the spice powders cook until they release their aroma.
Add the chopped tomato and tomato paste, if the paste is not available to you, simply replace it with an extra chopped tomato.
Cooking over low medium heat will result in a wet spice paste.
Then add tamarind paste or juice.
To make tamarind juice, soak 1 tablespoon of tamarind pulp with seed in 1/4 cup of warm water.
If you are using tamarind paste, use the recommended amount in the recipe.
Add some water to the spice paste.
let the thin fish gravy slow simmer for a few minutes while seasoning it with salt.
Add the fish cubes, and spread them within the pan.
Cook for 10 minutes.
Finally, add the coconut milk, reduce heat to low medium, and simmer until the gravy thickens.
Taste and make necessary adjustments, you can add extra red chilli powder and stir it into the gravy.
Garnish with coriander leaves. reduce heat and cook for a further 5 minutes.
Remove the Indian fish curry from the stove and let it rest for a few minutes.
Serve with the side dish options given above and enjoy.
This Indian mild fish curry will give perfectly cooked, tender fish chunks and a flavorful gravy with notes of sourness from tamarind, mild acidity from the tomatoes and sweet creaminess from coconut milk.
Not too spicy, with just enough heat to satisfy you, you’ll love cooking this fish curry recipe.
Pineapple shrimp skewers. you can get all your favourite tropical flavours with these quick and easy grilled seafood skewers.
All you need to do is toss the shrimp in a sweet, spicy marinade, thread them between some pineapple cubes and grill them.
Brushing the marinade on the shrimp while they grill adds more flavour to them.
Grill them over your outdoor griller or on a stovetop grill pan.
Serve while they are still warm and crunchy.
Take them out from the refrigerator 30 minutes before grilling time to reach room temperature.
grilled shrimp skewers
BBQ shrimp(barbecue shrimp recipe).
Blackened shrimp
Tandoori shrimp(prawns)
Easy sauteed shrimp
Recipe overview for Pineapple shrimp skewers
You will need 9 ingredients to make the shrimp skewers. most of the ingredients are used to make the sauce or marinade.
Shrimp and pineapple are the key ingredients in this recipe.
Mix soy sauce, brown sugar, honey, ginger garlic, hot sauce, lime juice, and oil in a bowl.
Mix until sugar dissolves.
Place shrimp in a medium-sized bowl and pour the marinade onto the shrimp.
Combine the shrimp with the marinade and refrigerate for 20-30 minutes.
While the shrimp marinates, soak the skewers in water for at least 15 minutes.
Once the shrimp are marinated, thread the shrimp and pineapple to skewer, each skewer. you can have 3 shrimp and 3 pineapple pieces in each skewer.
Once you thread them, adjust the shrimp and pineapple so they are spread evenly.
Preheat your outdoor grill or stove top grill pan, brush some oil over the pan or the grate.
Place the shrimp skewers on the grill pan/hot grate.
Use the remaining marinade to baste the shrimp skewers.
Grill for 3 minutes on each side. Continue to baste the shrimp and pineapple as it grills.
Once both sides are grilled, place them on a platter and serve with lime wedges.
Serve them while still warm for best results.
Grilled shrimp skewers with pineapple. you can get all your favourite tropical flavours with these quick and easy grilled seafood skewers.
All you need to do is to toss the shrimp in a sweet, spicy marinade, thread them between some pineapple cubes and grill them.
Brushing the marinade on the shrimp while they grill adds more flavour to them.
Sweet and sour shrimp with pineapple is a popular restaurant take-out stir fry we like to serve as often as we can around here.
This flavourful, 30-minute seafood dish has a silky smooth sauce with a sweet and sour flavour profile that goes perfectly with juicy shrimp combined.
The pineapple cubes add a soft crunchy texture, giving this sweet and sour shrimp recipe its irresistible taste.
BBQ shrimp(barbecue shrimp recipe).
Blackened shrimp
grilled shrimp skewers
Shrimp tikka masala(prawn tikka)
Sauteed shrimp(how to saute shrimp).
recipe overview for sweet and sour shrimp recipe.
You will need two sets of ingredients to cook this shrimp recipe.
The first set of ingredients is to make the sweet and sour sauce.
The second set of ingredients is to make the shrimp stir fry.
There are 15 ingredients used to make this restaurant-style shrimp stir fry. if you make stir fries regularly then most of these are already in your kitchen pantry.
Making the sweet and sour sauce.
In a small bowl, add soy sauce, tomato paste, and honey. mix well and set aside.
To make the sweet and sour shrimp.
If using fresh shrimp, wash, deshell, devein shrimp, and blot with paper kitchen towels.
If using frozen shrimp, thaw, and remove excess water using kitchen paper towels.
Place shrimp in a medium-sized bowl, season with salt and pepper and set aside.
Place a large frying pan or skillet over medium heat.
Pour in the oil and let it heat.
Place the seasoned shrimp in a single layer, and cook each side until they just turn pink.
This would take less than 2 minutes on each side.
Once cooked transfer them to a separate plate.
Place the same skillet/ frying pan over the stove, and add 3 tablespoons of oil.
Once the oil heats, add the minced ginger-garlic and cook for 60 seconds over medium heat.
Add the pineapple cubes and cook the pineapple for 3 minutes or until they turn a little soft.
I have added sliced onions and green chillies here but they are optional.
Lower heat and pour in the sweet and sour sauce, cook for 3 minutes.
While the sauce cooks, in a separate bowl, mix cornstarch and some warm water until you have a smooth mixture.
Add the cornstarch mixture to the sauce and stir.
You’ll notice the sauce thickening. Continue to stir and cook for another minute.
Add the shrimp and mix with the sweet and sour sauce and pineapple.
Cook for at least 2 minutes.
Taste and make necessary adjustments with the seasoning.
Transfer to a platter and garnish with chopped scallions and sesame seeds.
Serve while still warm.
Sweet and sour shrimp with pineapple is a popular restaurant take-out stir fry we like to serve as often as we can around here.
This flavourful, 30 minutes seafood dish has a silky smooth sauce with a sweet and sour flavour profile that goes perfectly with juicy shrimp combined into it.
lemon shrimp pasta. Shrimp pasta with delicious and light flavours.
You can serve this seafood dish for family meals or when you entertain a few close friends.
It’s easy to cook and serve and will be your new favourite recipe.
30-40 minutes is all you need to cook this shrimp and pasta recipe.
Serve this wholesome meal with any of the side dish options given below.
What to serve with shrimp and lemon pasta.
BBQ shrimp(barbecue shrimp recipe).
grilled shrimp skewers.
creamy shrimp curry.
Blackened shrimp
RECIPE OVERVIEW FOR lemon shrimp pasta recipe
This shrimp and pasta comes together with just ten ingredients, including parmesan and garnishes.
To make the shrimp and pasta recipe.
Prepare the shrimp first. fresh shrimp should be cleaned and deveined.
Frozen shrimp should be thawed and any excess water blotted out with kitchen paper towels.
Boil water in a deep pot. use at least 4-5 cups of water.
Season water with salt and bring it to a rolling boil.
Transfer the dried pasta to boiling water, reduce heat to medium and let the pasta cook for 8-10 minutes.
Cook the pasta until it has a slightly undercooked texture.
Reserve 1/2 a cup of pasta water and drain the pasta into a colander.
Set the cooked pasta aside.
Making the butter garlic sauce.
Use a large skillet or wok that can later accommodate the pasta.
Place the skillet/wok over low-medium heat. add olive oil followed by butter.
Let the butter melt. add the minced garlic and let it cook until you see them separate and release their aroma.
Add the red chilli flakes, reduce heat to medium, and cook for 10 to 15 seconds.
Add the shrimp to the butter garlic sauce. cook shrimp until they just turn pink, this would be 2-3 minutes on each side.
Add the cooked pasta to the skillet with half of the reserved pasta water.
Combine pasta and shrimp well. you will need to spend a few minutes tossing the pasta well so the flavours of butter sauce are spread evenly.
At this point check on the pasta doneness, if it’s still not cooked through, add more of the pasta water and continue to cook.
Add the honey which can be substituted with a few teaspoons of sugar then add lemon juice and lemon zest.
Adding a little sweetness is a personal preference. I like how it balances the tartness of the lemon juice. combine well.
Season with salt and pepper.
Taste and make necessary adjustments by adding extra lemon juice, salt, pepper and heat.
Transfer to a platter, garnish with parsley and top with grated parmesan cheese(optional).
Serve when immediately for the best result.
Garlic lemon shrimp pasta.
Shrimp pasta with delicious and light flavours. You can serve this seafood dish for family meals or when you entertain a few close friends.
It’s easy to cook and serve and will be your new favourite recipe.
30-40 minutes is all you need to cook this shrimp and pasta recipe.
Fish molee also known as fish molly or fish moilee is an authentic Kerala fish curry.
A coconut milk-based fish curry recipe with underlying flavours of sauteed onions, tomatoes, green chillies, ginger-garlic and mustard.
The fish is first fried until golden and firm then added to the coconut gravy.
Creamy, mild delicate flavours are put in to create a simple yet delicious fish curry recipe you have to try.
Fish vinadaloo(Goan fish curry).
Indian fish curry with coconut milk.
RECIPE OVERVIEW FOR KERALA-STYLE FISH MOLLY
You will need two sets of ingredients to make this Indian fish curry.
The first set of ingredients is used to season and marinate the fish. the second set of ingredients is used to make the coconut milk gravy in which the fish is then cooked.
There are 19 ingredients used to make fish molee, most of these ingredients are to temper and make the coconut milk gravy.
If you are a daily curry maker, these are basics that can be found in your kitchen pantry.
To season the fish.
Pat dry the fish steaks with paper kitchen towels and place them on a platter.
Season with salt, pepper, turmeric powder and lemon juice.
Refrigerate for 30 minutes to marinate.
While the fish steaks marinate, chop ingredients and also have the recommended amount of coconut milk ready.
Slice the onions, mince ginger and garlic, chop tomatoes split the green chillies in two, wash the curry leaves and set them on a platter to be used as needed.
How to make thin and thick coconut curry.
To cook the Kerala fish molly.
Place a frying pan over medium heat and pour in the oil.
Let the oil heat for a minute, place the fish around the pan and fry each side for 7-10 minutes or until they turn slightly brown. Use low-medium heat.
When flipping the fish steaks make sure they don’t break apart.
Using a spatula can help you with this.
Once the fish steaks are fried set them aside on a plate covered with kitchen paper towels to absorb oil.
Remove any fish residue in the pan and use the same pan to make the coconut curry gravy.
To the remaining oil(add more if needed)in the pan, Add onions, ginger, garlic, curry leaves, and green chillies.
Cook until the onions turn soft for 2 minutes.
Add chopped tomatoes, and cook until they can be crushed, finally add the mustard seeds and cook for 60 seconds.
Make sure to constantly stir to avoid the mustard seeds burning.
Add turmeric powder, black pepper powder, red chilli powder, continue to stir and cook for 60 seconds.
Add the thin coconut milk and gently simmer until reduced in half.
Season with salt.
Reduce heat to low medium, drop the fish steaks into the coconut milk and continue to slow simmer over low heat.
Cook for 5 to 8 minutes.
Add the thick coconut milk and slow simmer for 2 minutes, avoid boiling the fish curry at this point.
Taste and season if necessary.
A few minutes before removing the pan from the stove, sprinkle the garam masala and gently swirl or shake the pan to mix.
Fish molee also known as fish molly or fish moilee is an authentic Kerala fish curry.
A coconut milk-based fish curry recipe with underlying flavours of sauteed onions, tomatoes, green chillies, ginger-garlic and mustard.
The fish is first fried until golden and firm and then added to the coconut gravy.
