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Main Course

Kerala Simple Fish Molly

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

500 g Fleshy fish
4 nos Onions
3 nos Tomatoes big
1 inch Ginger
10 nos Garlic pods
5 nos Green chillies
1 Lemon Tamarind (Puli)
1 nos Coconut
1 tsp Mustard seeds
2 tsp Turmeric powder
3 tbsp Chilli powder
4 tbsp Coriander powder
2 tsp Garam masala
2 tsp Pepper powder
2 sprig Curry leaves
Salt, to taste
Coconut/vegetable oil

Preparation

Step 1
Cut the fish into 1.5inch cubes. (Avoid bony fish.).
Step 2
Make a paste of 1 tsp of turmeric, 1 tbsp of chilli powder, 1 tbsp of coriander powder, 1 tsp of pepper powder, salt and juice of 1 lemon or 2 tsp vinegar.
Step 3
Apply it on the cut fish and refrigerate for atleast an hour. This can be done a day before too.
Step 4
Medium- fry the fish pieces and keep them aside.
Step 5
Chop the onions and tomatoes into small pieces.
Step 6
Grate the ginger and garlic and slit the green chillies.
Step 7
Add the tamarind to 1/2 cup water.
Step 8
Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.
Step 9
Heat 2 tbsp of oil in a heavy bottom vessel with lid.
Step 10
Allow to crackle the mustard seeds in it.
Step 11
Fry the onion till golden brown followed by ginger, garlic and chillies.
Step 12
Add the tomato and fry till dry.
Step 13
Add the chilli powder, coriander powder, masala and 2 tbsp water. Fry till the masala is fried(be careful not to burn it).
Step 14
Add the two cups of thin coconut milk and the tamarind extract and Put the lid on and cook.
Step 15
When it starts boiling, reduce the flame.
Step 16
Add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break.
Step 17
Put the lid on and cook for 5 minutes in the lowest flame. Turn off the heat.
Step 18
Add the thick coconut milk and stir slowly.
Step 19
Check the salt and spice. Add if necessary.
Step 20
Garnish with curry leaves.

Tip

Never stir a fish curry with a spoon. Shake the pot gently to coat the pieces — stirring breaks them apart.

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Main Course

Kerala Simple Fish Molly

The smell of fish cooking in coconut oil with curry leaves is the smell of every fishing village kitchen in Kerala. Quick to cook, deeply satisfying, and always served with hot rice.

Ingredientsfor 4 servings

500 g Fleshy fish
4 nos Onions
3 nos Tomatoes big
1 inch Ginger
10 nos Garlic pods
5 nos Green chillies
1 Lemon Tamarind (Puli)
1 nos Coconut
1 tsp Mustard seeds
2 tsp Turmeric powder
3 tbsp Chilli powder
4 tbsp Coriander powder
2 tsp Garam masala
2 tsp Pepper powder
2 sprig Curry leaves
Salt, to taste
Coconut/vegetable oil

Preparation

Step 1
Cut the fish into 1.5inch cubes. (Avoid bony fish.).
Step 2
Make a paste of 1 tsp of turmeric, 1 tbsp of chilli powder, 1 tbsp of coriander powder, 1 tsp of pepper powder, salt and juice of 1 lemon or 2 tsp vinegar.
Step 3
Apply it on the cut fish and refrigerate for atleast an hour. This can be done a day before too.
Step 4
Medium- fry the fish pieces and keep them aside.
Step 5
Chop the onions and tomatoes into small pieces.
Step 6
Grate the ginger and garlic and slit the green chillies.
Step 7
Add the tamarind to 1/2 cup water.
Step 8
Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.
Step 9
Heat 2 tbsp of oil in a heavy bottom vessel with lid.
Step 10
Allow to crackle the mustard seeds in it.
Step 11
Fry the onion till golden brown followed by ginger, garlic and chillies.
Step 12
Add the tomato and fry till dry.
Step 13
Add the chilli powder, coriander powder, masala and 2 tbsp water. Fry till the masala is fried(be careful not to burn it).
Step 14
Add the two cups of thin coconut milk and the tamarind extract and Put the lid on and cook.
Step 15
When it starts boiling, reduce the flame.
Step 16
Add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break.
Step 17
Put the lid on and cook for 5 minutes in the lowest flame. Turn off the heat.
Step 18
Add the thick coconut milk and stir slowly.
Step 19
Check the salt and spice. Add if necessary.
Step 20
Garnish with curry leaves.