Fish Molly | Kerala Fish Stew

Ingredientsfor 6 servings

• 1/2 kg Fish(Any good fleshy fish) After cleaning
• 1+1 tsp Pepper — crushed
• 1/2+1/4 tsp Turmeric powder
• 3/4+1½ tsp Salt
• 1 tsp Lemon juice
• 3+2 tbsp Coconut oil
• 4 nos Cardamom (Elakka)
• 3 inch Piece Cinnamon stick (Karugapatta)
• 6 nos Clove (Grambu)
• 1½ inch Piece Ginger — chopped
• 8 Cloves Garlic — chopped
• 4 nos Green chilly — chopped
• 1 nos Onion — sliced
• 2 sprig Curry leaves
• 1 tsp Coriander powder
• 1½ cup Thin coconut milk
• 1 nos Tomato
• 1 cup Thick coconut milk
• ½ tbsp Vinegar

Preparation

1. Step 1

   Marinate the cleaned fish in a mixture of: 1 tsp crushed pepper, 1/2 tsp turmeric powder, ¾ tsp salt and 1 tsp lemon juice. Set aside for at least 30 minutes.

2. Step 2

   Meanwhile, heat 3 tablespoon of coconut oil in a large pan over medium-high heat. Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.

3. Step 3

   Transfer the fried fish to a plate and set aside.

4. Step 4

   To make the curry, pour 2 tbsp Coconut oil into the same pan, add cardamom, cinnamon stick, clove, chopped ginger, garlic and green chilly. cook for 10-15 seconds.

5. Step 5

   Add onion and salt, fry till onion turns pinkish.

6. Step 6

   Add coriander powder and turmeric powder and cook for 10 -15 seconds. Then add fried fish pieces.

7. Step 7

   Pour thin coconut milk and pepper powder. Keep the flame on medium. Add chopped tomato, cover the lid and Continue cooking for 4 to 5 minutes.

8. Step 8

   Finally, reduce the flame and pour the thick coconut milk and vinegar. Stir very slowly and carefully. Do not Bring to a gentle boil, turn the flame off before it starts to boil.

9. Step 9

   Fish Molly is ready.