Kerala Tasty 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
- 1 cup Fish
- ½ tsp Turmeric powder
- 1 cup Onion
- 1 tsp Ginger
- 1 tsp Vinegar
- 1 cup Thick coconut milk
- 6 - Green chillies
- 3 tbsp Coconut oil
- 2 tbsp Curry leaves
- Salt, to taste
- Coriander leaves A, a few
Preparation
Step 1
Warm coconut oil in a pan.
Step 2
Cook curry leaves, slit green chillies, sliced onions, ginger, turmeric powder and vinegar.
Step 3
Add the coconut milk (thick milk or the first milk), salt and little water.
Step 4
Stir it well and add fish. Cook till the fish is cooked soft.
Step 5
Finally, add coriander leaves.
Step 6
Serve while still hot with rice, rotis or even bread.
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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