Fish Molly

Fish Molly

Kerala Fish Molly

This is one dish which can be eaten by those who do not like too much of spice but still would like to eat fish which tastes good. Fish molly is normally the favorites of tourists who visits Kerala. If you take a trip to the backwaters of Kerala you can see boathouses where the caretakers of the boat catch the fish, clean and cook it right in front of you. Fish molly is made in coconut milk and it is quite tasty.

Ingredients:

2-3 slices of King fish / white promfret /Pearl spot ( I have used the Kerala Pearl spot which is quite famous and available in abundance in Dubai)
3-4 red or green chilly sliced 1 tsp ginger chopped
1 tsp garlic chopped
1 large onion chopped
1 tomato chopped
1/2 tsp of hand crushed kasuri methi (dried fenugreek leaves – optional)
1/2 tsp of turmeric powder
1 tsp of red chilly powder
1 tsp of coriander powder
Handful of curry leaves
1 cup of thick coconut milk
2 cups of thin coconut milk
Salt to taste
1 tsp mustard seeds

Method:

  • ¬†Clean and cut the fish into thick slices. Take a deep skillet and add 1 tsp of coconut oil. You can use any vegetable oil.
  • When hot add mustard seeds. Once it starts spluttering, add the curry leaves.¬† Give it a stir.
  • Add the chopped chilly, ginger, garlic, onion, crushed kasuri methi. Mix it well and let it fry on a medium flame.
  • Meanwhile mix together all the spice powder in little water and make a paste.
  • Once the onion is almost brown add the paste and let it fry for around 4-5 minutes.
  • Now add the chopped tomatoes and fry till it is almost soft.
  • Add the thin coconut milk and around less than half a cup of water and add salt to taste.
  • Once it starts boiling, add the fish. Cover and keep it on a low flame.
  • Make sure that you do not keep stirring with a spoon as the fish will tend to break.
  • Once the fish is almost done and the gravy thickens slightly, add the thick coconut.
  • Let it boil for another 2 minutes and switch off the gas.
  • Once it cools down a bit add 1 tsp of lemon juice and mix it carefully.
  • Garnish with coriander leaves and serve with steaming hot rice.

Comments / Suggestions are invited.

 

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