Kerala Fish Moilee
October 9, 2010
Kappa Vevichathu & Beef Curry
November 27, 2010

Fish – 2 1/2 kg
Pepper powder – 1 tsp
Turmeric powder – 1 tsp
Salt – 1 tsp
Oil – 1 1/2 tsp
Mustard seeds – 1 tbsp
Sliced ginger – 1 tbsp
Chopped onions – 1 cup
Green Chillies- 10Nos
Garlic pods – 2 tbsp
Water – 3 cups
Vinegar – 1/2 cup
Sugar – 1 tsp
Salt – As reqd

For grinding:

Chilly powder – 1/2 cup
Garlic pods – 6 nos
Sliced ginger – 1/2 cup
Mustard seeds – 1 tsp
Fenugreek(Uluva) – 1/2 tsp
Vinegar – 1/2 cup

Preparation Method

1)Cut the fish into small pieces. Wash and clean them.
2)Smear the pieces with a paste of pepper, turmeric and salt. Keep in the sun for a little while.
3)Fry them in oil and drain.
4)Grind together the chilly powder, garlic, ginger, mustard and fenugreek along with vinegar to a fine paste.
5)Heat the oil in which fish had been fried.
6)Fry mustard seeds, onion, ginger, Green Chillies and garlic one by one.
7)Add the ground paste and saut over low fire.
8)When the oil separates, pour water.
9)When it boils, add vinegar, sugar and salt.
10)Let it boil once and remove from fire.
11)Add the fish into the warm gravy.
:- Store in bottles or jars when the pickle is cold.

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

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