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Kerala Fish Moilee
October 9, 2010


1) fish(I used the fresh whole catfish) cut into thin slices   -2no’s

2)red chilli powder         – 2tsp

3)coriander powder    –  1/2 tsp

4)turmeric powder      – 1/4 tsp

5)small red onions(shallots)        –   2 bulbs

6)garlic               -4 flakes

7)ginger              –  1/2″piece

8)curry leaves    –   2 sprigs

9)coccum(kudam puli)             – 4 no’s

10)salt          –  to taste

11)cooking oil(preferably cocconut oil)         –   3 tsp


a)clean and cut fish into thin slices or steaks b) roast chilli powder, coriander and turmeric c)make a smooth paste with onions, garlic , and roasted spices  d)soak coccum in a little warm water e)chop ginger into fine pieces f)heat oil in a pan and put the curry leaves. g) when the curry leaves splitter add the ground paste and chopped ginger and salt and when it turns a little darker add the fish pieces and coccum and mix together gently.h) pour water to 3/4 the level of fish and bring to boil on high heat and simmer till the fish is tender. pour a little coconut oil over the fish and remove from fire i) cool and pour to a mud pan(meenchatti) if you want to keep it for longer period. this recipe is usually served with boiled rice

Malayali curries of Kerala typically contain shredded coconut paste or coconut milk, curry leaves, and various spices. Mustard seeds are used in almost every dish, along with onions, curry leaves, sliced red chillies fried in hot oil. Most of the non-vegetarian dishes are very delicious and are served with rice.

Deepu Joseph
Deepu Joseph
A User Experience Professional (UX), seasoned Internet Entrepreneur and a professional blogger

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