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Before you jump to Meen Moilee/Molee - Kerala style fish stew with Salmon recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Take in: How to Do It Correctly.
When you decide to go on a diet one of the very first things that you will learn is that it is important to keep an eye on what you eat during the day. Tracking all of the food you eat will help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after monitoring your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down may help you identify the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Be as specific as you can whenever you write down what you take in. You need to do more than simply write down "salad" into your food log. Write down every one of the ingredients in the salad as well as the type of dressing you used. You ought to include the quantity of the food you consume. Cereal seriously isnt as good an entry as one cup Honey Nut Cheerios. Remember the more you eat of something the more calories you eat so it is vital that you list quantities so that you know exactly how much of everything youre eating and how many calories you need to burn.
Write down your emotions while you eat. This could show you whether or not you use meals to solve emotional issues. This will likely show you whether or not you gravitate for specific foods based on your mood. There are many people who look for junk food when they feel angry or depressed and are equally likely to pick out healthy things when they feel happy and content. Paying attention to what you reach for when you are upset will help you stock similar but more healthy items in your house for when you need a snackyou could also begin talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to meen moilee/molee - kerala style fish stew with salmon recipe. You can cook meen moilee/molee - kerala style fish stew with salmon using 22 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Meen Moilee/Molee - Kerala style fish stew with Salmon:
- You need 15 of Cashew nuts -.
- Provide 450 gm of Fish - ( I prefer Salmon fillet).
- Get 2 tablespoons of Butter Oil / -.
- Get 5 of Cloves -.
- Take 4 - 5 of Cardamom - lightly crushed -.
- Take 1 or 1 of Bay leaves cinnamon - -.
- You need 1 of Onion finely chopped -.
- Provide 7 - 8 of Curry leaves -.
- Provide 5 of Garlic thinly sliced -.
- Provide 1/2 of Ginger chopped - thumb sized.
- Prepare 7 - 8 of Green chili (or as per your heat level.) slit -.
- Prepare 1/4 to 1/2 of Turmeric tea - spoon.
- Get 1 big 2 of Tomato diced - plump or medium.
- You need 1/2 to 3/4 cup + 1/2 to 1 cups of Coconut milk Canned -.
- Prepare to taste of Salt.
- Use 1/4 to 1/2 of Garam masala tea - spoon ( Homemade).
- Prepare 1/2 1 of Black peppercorns tea spoon to tea - spoon.
- Take 1 cup of coconut milk Canned -.
- Use Optional of Tempering.
- Provide 1 - 2 tablespoons of Coconut oil ghee butter / / -.
- You need of cashew nuts.
- Get of raisins.
Instructions to make Meen Moilee/Molee - Kerala style fish stew with Salmon:
- Soak cashew nut in water for 15 minutes..
- Clean Salmon fillet and cut into big chunky pieces.
- Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute..
- Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between..
- Add chopped garlic, and ginger and green chili and saute till the raw smell disappears..
- Add turmeric, coconut milk + water mix, salt to taste and combine well..
- Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes..
- Uncover the pan, add garam masala and freshly crushed black pepper, mix in gently or shake the pan for the masala to get mixed in and cook covered for another 10 minutes or so..
- Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk.
- Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove..
- Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving.
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