From the Kerala Kitchen 5: Cooking Appam(palappam/vellaappam) and Fish moli (Karimeen)
Submitted by content on Fri, 10/19/2007 - 04:35.
Submitted by rafidhasadique on Mon, 2007-03-05 13:08. Other
Fish moli means Kerala fish curry in coconut milk. In Malayalam coconut means keram, and we believe that our state’s name came from keram and we cannot expect a day without coconut.
For preparing Fish moli, first clean and cut the fish (½ kilo gram Karimeen).then sauté 3 or 4 chopped small onions, 6 to 8 cut green chilies, curry leaves and ½ teaspoon ginger paste in a mud pot for 2 to 3 minutes in 3 table spoon coconut oil then add 2 teaspoon coriander powder and ½ teaspoon turmeric powder, stir it till light brown. Then pour second milk of coconut (one cup) and add 5 pieces of fish tamarind (Kudam puli). When it boils, add fish pieces, cover the pot and cook for 7 minutes. Then add first thick coconut milk. Take out from fire just before it boils.
Season the curry with chopped tomato, cinnamon pieces, ¼ teaspoon pepper powder and geera.
For preparing Palappam, soak ½ cup rice in water for 7 hours. In evening wash it and keep it in a strainer for 10 minutes. Grind it with ¼ cup of coconut and 3 table spoon cooked rice. Instead of coconut we also use 1 cup of thick coconut milk .Instead of cooked rice we use boiled semolina (take 1 table spoon semolina add two table spoon water and boil it).
Take 1 teaspoon yeast and 2 teaspoon sugar add a little light hot water and keep it till it rises. Then add it to the rice, mix together and keep it over night for fermentation.
In the morning cook it in fry pan (appa chatty).Serve hot with fish moli. It is a very light and soft break fast. Fish moli also goes along with pathiri, chapathi, rice etc.
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