Molee or Moilee is a spicy coconut-based curry prepared most often with fish and quintessentially a Kerala classic. I have made a vegan version of this using Tofu, and my family certified that it works. I served it with rice but traditionally Molee is served with appam (a thin pancake).
INGREDIENTS
400g Tofu (cubed)
600ml coconut milk
3 tablespoons coconut oil or any vegetable oil
1 tablespoon tamarind concentrate *(see notes)
200g brown onion finely chopped
150g carrot (grated)
4 teaspoons sambar powder or curry powder
3 cloves garlic
Knob of ginger
3-4 green chillies (slit lengthwise)
Salt to taste
For the Tempering (Popu/ vaghar/ chonk)
2 tablespoons coconut oil
5-6 dried red chillies
1 teaspoon of mustard seeds
10-12 curry leaves
METHOD
Heat oil in a large frying pan and fry the onions on medium heat for 5-6 minutes. Add finely chopped ginger, garlic and green chillies and continue frying for a further 5 minutes.
Once the onions are soft, add the sambar or curry powder along with the tamarind concentrate.
Pour in the coconut milk and simmer for 5 minutes. If it is too thick, you can add a touch of water (50 ml or so).
Add the cubed tofu and cook for a further 5 minutes.
Finally toss in the grated carrot and give it a good mix. Turn off heat and cover with lid while you prepare the popu.
For the popu, heat the oil in a deep ladle that is heat proof. Add the chillies and the mustard seeds. When you hear the mustard seeds popping, add the curry leaves. Turn off heat and pour the popu on top of your molee. Serve hot with steamed rice or appam.
Notes
*If you have tamarind, you can also use a small lemon size amount and soak for ½ hour in warm water. Once soaked, squeeze the pulp and sieve it to get tamarind concentrate.