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8 servings
Fish Molee
  • 1 Teaspoonful
    Curry Leaves (Murraya Koenigii) (8-10 leaves)
  • 500 Gram
    King Mackerel
  • 1/2 Teaspoonful
    Turmeric Powder (Curcuma Domestica)
  • 50 Gram
    Maggi Coconut Milk Powder
  • 1 Teaspoonful
    Mustard Seeds (Brassica Nigra)
  • 450 Milliliter
    Bottled Water (warm)
  • 1 Unit
    Table Salt To taste
  • 2 Unit
    Tomato (Sliced)
  • 1/2 Teaspoonful
    Chili Powder
  • 2 Unit
    Onions (Sliced)
  • 2 Tablespoon
    Sunflower Oil
  • 5 Unit
    Garlic (cut in strips)
  • 8 Gram
    Ginger (1 inch ginger, cut in strips)
  • 75 Gram
    Chillies, Green - All Varieties (Capsicum Annum) (5, slit)
  • Step 1
    Heat oil in a karahi. Add mustard seeds and let it splutter. Add onions, green chilies, ginger, garlic, curry leaves and sauté till soft and transparent.
  • Step 2
    Add turmeric powder, red chili powder and fry for another minute.
  • Step 3
    Add chopped tomatoes and salt to taste and fry for 5 minutes or till tomatoes soften.
  • Step 4
    Add the MAGGI Coconut Milk powder mixed in warm water, bring to a boil, stirring occasionally. Add the fish pieces.
  • Step 5
    Simmer for 10-15 minutes or till the fish is done and remove from fire. Serve hot.

Nutrition Information

797.6 kj

190.63 kcal

  • Total Carbs (g)

    5.87 g

  • Proteins (g)

    14.06 g

  • Total fats (g)

    9.15 g

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