Kerala Fish Molee Curry and Paal Payasam (Rice Pudding)
Sharmini T
Sharmini T
£25.00
per screen

Kerala Fish Molee Curry and Paal Payasam (Rice Pudding)

Hosted by Sharmini ThomasYork

Friday 12th February - 18:00


About this class

From the rich coastal lands of Kerala comes this glorious fish curry that heroes the abundant produce of coconuts and seafood. Fish Molee is a simple dish that requires few ingredients (relatively) but is packed with flavour. The fish is gently poached in a coconutty stew that is spiced with black pepper and fresh chillies. This dish dates back to the 17th century when the Portuguese colonised Kerala which explains the distinct flavours of the Molee. It is definitely a must try and tastes delicious with soft white bread. Paal Payasam also known as Rice Kheer in North India or Rice Pudding​,​ is a traditional Indian dessert that is celebrated across the country. Kerala is particularly famous for serving Paal Payasam as the dessert for their annual harvest meal​,​ the Onam Sadhya​,​ where an average of 25 different dishes (sometimes up to 64 dishes) are served on a banana leaf. A warm bowl of this creamy velvety pudding topped with toasted nuts and raisins is sure to keep your wintery blues away!

What you will learn

Understanding the mysteries of the Indian Cuisine is in the proportion of ingredients used​​,​ the layering of spices and a handful of secret tips and tricks. My classes are designed to guide you proficiently from the basics of Indian cooking to the complex techniques used to get perfectly balanced flavours every time. In this class you will learn how -To poach fish perfectly -To make a Fish Molee base -To balance the heat and flavours of the curry -To make soft velvetty Rice pudding

Ingredients needed   Loading document...

Servings : 2

Ingredients for Fish Molee 250gms diced into 2inch pieces White Fleshy Fish (Sea Bass​,​ Cod Or Haddock) or else Salmon 1 Tbsp. Juice Of One Lemon ¼ Tsp Turmeric ¼ Tsp Chilli Powder ½ Tspfull Paprika Salt to Taste 3 Tbsp Sunflower Oil ½ Tsp Mustard Seeds 1 Sprig Curry Leaves (fresh) or 10 dry curry leaves 1 Medium Onion (Sliced Fine) 1 inch Fresh Ginger (Julienne) 2 Cloves Garlic (sliced finely) 2-3 Green Chilies (Slit And De Seeded) 6-8 Peppercorns ¼ Tsp ground Black Pepper Powder 1 Carton​/​tin 250ml Coconut Cream ( not creamed coconut-the block version) 6 Cherry Tomatoes 1 tsp white wine vinegar (optional) Ingredients for Paal Payasam: 500ml milk (full cream) 200 ml water 60 gm brown ​/​white rice grind in coffee grinder for 2-3 sec or with pestle and mortar to make broken rice ) 6-8 pods green cardamoms (remove outer layer and powder the seeds finely) ¼ tin condensed milk (depends on how sweet you want it to be) ½ tin coconut milk (optional) ½ tbsp. butter 10 -12 cashew nuts (split into halves) 10 -15 raisins

Equipment needed

For Fish Molee Frying Pan For Payasam Deep saucepan Small frying pan or wok Kitchen towel Tin opener Pestle and mortar or coffee grinder Tea Towel

Special instructions

Please prep the below before the class begins For Fish Molee - Peel and julienne ginger​,​ finely chop garlic and slice onion finely - Marinate fish in lemon juice and salt For Paal Payasam De seed cardamom pod Split cashew into 1​/​2

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    Class Creator

    Sharmini T

    Hello, I'm Sharmini Thomas.

    Sharmini Thomas, originally from Kerala, is a York-based Cookery Tutor who began conducting Indian Cooking Courses through City of York’s Adult Education over 20 years…

    Sharmini Thomas, originally from Kerala, is a York-based Cookery Tutor who began conducting Indian Cooking Courses through City of York’s Adult Education over 20 years…

    £25.00
    per screen