Fish Molly (Kozhikode-Malabar)
Fresh chicken 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
- Fish(Karimeen/Pomphret/Chanad
- 5 nos Green chillies
- 1 nos Onion
- 1 nos Tomato
- 1/2 tsp Ginger paste
- 1/2 tsp Garlic paste
- Curry leaves A, a few
- 2 tsp Tamarind paste (Puli)
- 11/2 tsp Chilly powder
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Pepper powder
- Salt, to taste
- 3 tsp Cocunut oil
Preparation
Step 1
Warm the oil in a pan or a kadai.
Step 2
Add green chilly paste followed by grated onion, tomato, ginger paste, garlic paste, curry leaves, tamarind paste, chilly powder, coriander powder, turmeric powder and pepper powder.
Step 3
Cook well till onion and tomato blends well.
Step 4
Add salt and Stir everything together thoroughly.
Step 5
Add 1 1/2 cups of boiled water and allow it to boil.
Step 6
Allow it to let it bubble for 2 - 3 minutes.
Step 7
Add fish and cook for about 5 minutes.
Step 8
Top it with 1 tsp of coconut oil.
Tip
Seafood cooks in minutes. The single biggest mistake is overcooking — the moment fish turns opaque or prawns curl and go pink, they are done.
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