Kerala Fish Molly With Aikora Fish
Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.
Ingredientsfor 6 servings
- 6 - Aikora or Spanish Mackeral or Black Promfret
- 1 nos Onion large
- 4 nos Green chillies
- 1/2 piece Ginger
- 4 nos Garlic pods
- 2 tbsp Pepper
- Salt, to taste
- Curry leaves
- Coconut milk A 300 gm can
- Or
- 1 cup Thick coconut milk
- 1 cup Thin coconut milk
- 1 Stick Cinnamon (Karugapatta)
- 3 nos Cloves (Grambu)
- Oil
Preparation
Step 1
Coat fish in salt and little pepper and pan-fry fish. Set aside.
Step 2
Heat 2 tbsp of oil in a pan.
Step 3
Fry the onion, ginger, garlic and green chillies, curry leaves, cinnamon stick, cloves and pepper powder.
Step 4
Add the thin coconut milk and give it one boil.
Step 5
Add the fried fish and cook for 1 more minute.
Step 6
Add the thick coconut milk and salt.
Step 7
Goes well with Ney Chor or bread.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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