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Creamy, aromatic Fish Molee with delicate Idiyappam – a soul-satisfying, gut-friendly delight!

A delicately spiced and creamy fish curry from the heart of Kerala. Tender fish steaks are simmered in a fragrant coconut milk gravy, making it a perfect, mild curry to enjoy with appam or steamed rice.
Serving size: 1 cup

Delicate, thread-like steamed rice noodles from South India. Idiyappam, also known as string hoppers, is a light and healthy breakfast that pairs wonderfully with sweet coconut milk or savory curries.



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Creamy, aromatic Fish Molee with delicate Idiyappam – a soul-satisfying, gut-friendly delight!
This indian dish is perfect for lunch. With 850.64 calories and 35.589999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the fish
Shallow fry the fish
Prepare the gravy base
Add spices and thin coconut milk
Simmer the fish in the gravy
Finish with thick coconut milk
Rest and serve
Serving size: 4 pieces
Soak and Grind the Rice: Wash the raw rice thoroughly in running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 hours, or overnight. Drain the water completely. Add the soaked rice to a high-speed blender or wet grinder. Add about 1 cup of fresh water and grind to a very smooth, fine batter. Add more water in small increments as needed to get a smooth, flowing consistency, similar to dosa batter.
Cook the Dough: Pour the ground batter into a heavy-bottomed non-stick pan. Add the salt and sesame oil to the batter and mix well. Place the pan on medium-low heat. Stir continuously to prevent lumps from forming. The batter will start to thicken. Keep stirring and cooking for about 8-10 minutes until it comes together as a single, non-sticky, soft dough ball.
Prepare and Press the Dough: Transfer the hot dough to a large bowl or plate. Let it cool for 3-4 minutes until it's warm enough to handle. While it's still warm, grease your hands with a little oil and knead the dough for 1-2 minutes until it's smooth and pliable. Grease your idiyappam press (sevai maker) and the idli plates or steamer trays. Take a portion of the warm dough and fill the press. Press the dough onto the greased plates in a circular motion to form noodle nests.
Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.