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Main Course

Fish Molly | Kerala Style Fish Molee

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 5 servings

1/2 kg Fish fleshy and soft
2 cup Onion — chopped
5 nos Green chillies slit lengthwise
6 Cloves Garlic — sliced
1 small Ginger — chopped
1/2 tsp Turmeric powder
11/2 cup Coconut — grated
1 tbsp All purpose flour Maida
1 nos Tomato — cut into four pieces, large
1 tbsp Vinegar
4 tbsp Oil
Salt, to taste
Curry leaves, to taste

Preparation

Step 1
Clean fish and cut into medium sized pieces. Set aside.
Step 2
Add some water to the grated coconut and beat in a mixer.
Step 3
Sieve and collect the first milk and set aside. Add some more water and extract the thinner milk.
Step 4
Heat a pan and pour oil. Mix the turmeric powder with a little water and pour this into the oil.
Step 5
Fry in medium heat until the water evaporates and oil accumulates on top.
Step 6
Drop in the fish pieces simultaneously and cook both sides till light brown. Do not fry too much. Remove the fish pieces from oil and set aside.
Step 7
Into the hot oil, add chopped onion, ginger, green chillies, garlic and curry leaves. cook in medium heat.
Step 8
When the onion has softened, add the thinner milk, vinegar and sufficient salt.
Step 9
Allow the gravy to boil and add the slightly fried fish pieces.
Step 10
Close the vessel with a lid and simmer in medium heat until the fish is cooked.
Step 11
Meanwhile, add 1/4 cup water to the maida and pour this over the fish gravy.
Step 12
Simmer in low heat and place the tomato pieces on top.
Step 13
Add the first thick coconut milk to the gravy and when it begins to boil, remove from fire.
Step 14
Fish molly prepared in traditional kottayam style is ready and serve hot.
Step 15
Tips:- 1)Fish molly suits well with bread, chappatis and nan.

Tip

A clay pot gives fish curry a distinctive taste that metal pans cannot replicate. If you have a manchatti, use it.

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Main Course

Fish Molly | Kerala Style Fish Molee

Fresh fish cooked the Kerala way — with coconut, curry leaves, and a tartness that comes from kudampuli or tamarind. Coastal Kerala cooking at its simplest and best.

Ingredientsfor 5 servings

1/2 kg Fish fleshy and soft
2 cup Onion — chopped
5 nos Green chillies slit lengthwise
6 Cloves Garlic — sliced
1 small Ginger — chopped
1/2 tsp Turmeric powder
11/2 cup Coconut — grated
1 tbsp All purpose flour Maida
1 nos Tomato — cut into four pieces, large
1 tbsp Vinegar
4 tbsp Oil
Salt, to taste
Curry leaves, to taste

Preparation

Step 1
Clean fish and cut into medium sized pieces. Set aside.
Step 2
Add some water to the grated coconut and beat in a mixer.
Step 3
Sieve and collect the first milk and set aside. Add some more water and extract the thinner milk.
Step 4
Heat a pan and pour oil. Mix the turmeric powder with a little water and pour this into the oil.
Step 5
Fry in medium heat until the water evaporates and oil accumulates on top.
Step 6
Drop in the fish pieces simultaneously and cook both sides till light brown. Do not fry too much. Remove the fish pieces from oil and set aside.
Step 7
Into the hot oil, add chopped onion, ginger, green chillies, garlic and curry leaves. cook in medium heat.
Step 8
When the onion has softened, add the thinner milk, vinegar and sufficient salt.
Step 9
Allow the gravy to boil and add the slightly fried fish pieces.
Step 10
Close the vessel with a lid and simmer in medium heat until the fish is cooked.
Step 11
Meanwhile, add 1/4 cup water to the maida and pour this over the fish gravy.
Step 12
Simmer in low heat and place the tomato pieces on top.
Step 13
Add the first thick coconut milk to the gravy and when it begins to boil, remove from fire.
Step 14
Fish molly prepared in traditional kottayam style is ready and serve hot.
Step 15
Tips:- 1)Fish molly suits well with bread, chappatis and nan.