Kuttanadan Fish Molly

Ingredientsfor 3 servings

• 250 g Fish pieces washed and drained, without bones
• 1 nos Onion — sliced
• Ginger A small piece, sliced lengthwise
• 2 Pods Garlic sliced lengthwise
• 3 nos Green chillies — slit
• 1/2 Of Coconut — grated
• 1 nos Tomato sliced into four big pieces
• 1 tsp All purpose flour Maida
• 1/2 tsp Turmeric powder
• 1 sprig Curry leaves
• Oil — for frying
• Salt, to taste

Preparation

1. Step 1

   For preparing kuttanadan fish molly, first make gashes on the fish pieces and marinate in a mixture of turmeric powder and salt.

2. Step 2

   Pour oil into a pan and heat it and fry the fish pieces to a light golden color. Do not fry too much. Keep the fried fish aside.

3. Step 3

   Put the grated coconut with some water in a mixer and extract the first thick and second thin extraction of coconut milk.

4. Step 4

   Heat remaining oil in wok and fry onion, green chillies, sliced ginger, garlic and curry leaves. cook until onion becomes translucent.

5. Step 5

   Pour the thin extraction of coconut milk and simmer in low flame. Stir in fried fishes and sliced tomato.

6. Step 6

   Meanwhile, mix maida in 1/4 cup water. After simmering for 5 minutes, add the thick extraction of coconut milk.

7. Step 7

   Pour the maida mixture into the fish molly and simmer till the sauce starts thickening.

8. Step 8

   Remove the vessel from fire. Kuttanadan fish molly, a coastal delicacy, is ready. Serve hot with appam.