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Main Course

Red Fish Molly

Fresh fish 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

1/2 kg Fish
2 tbsp Garlic
1" piece Ginger
2 tsp Chilly powder
1/4 tsp Turmeric powder
1 - Onion
4 - Green chillies
2 - Tomato
Curry leaves A, a few
Thick coconut milk
Thin coconut milk
Oil A little
Salt, to taste

Preparation

Step 1
Clean the fish well.
Step 2
If its not very fresh, add salt and vinegar to the fish after cleaning and then fry it very lightly without changing its color. This is to avoid breaking of the fish while cooking.
Step 3
Heat the oil in a pan or a kadai.
Step 4
Cook onion and slit green chillies.
Step 5
When it turns brown, add ginger and garlic for few minutes then add chilly and turmeric powder and cook for sometime.
Step 6
Add the 2nd extract or thin coconut milk.
Step 7
Put the fish pieces and salt.
Step 8
Allow to cook on low fire.
Step 9
Cut the tomatoes into thick round pieces and spread on top of the fish and curry leaves.
Step 10
Cook for some more time.
Step 11
Pour the 1st extract or thick coconut milk and take it off the heat.
Step 12
If you want the curry to be sourer add vinegar. :- To thicken the gravy, take 11/2 tsp of maida/corn flour. Dissolve in 1st extract of milk and add to the curry. When it starts thickening, add remaining 1st extract. :- If you want the curry to be spicier, add pepper.
Step 13
WHITE FISH MOLLY:- Different from red fish molly: Cinnamon - 2 nos Cloves - 2 nos Cardamom - 2 nos Onion - 3 nos Pepper - 1 tsp Tomato/lime juice - 3 nos/2 tsp No chilly powder is required. Cooked green peas and carrot can be also added very little.

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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Main Course

Red Fish Molly

Fresh fish 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

1/2 kg Fish
2 tbsp Garlic
1" piece Ginger
2 tsp Chilly powder
1/4 tsp Turmeric powder
1 - Onion
4 - Green chillies
2 - Tomato
Curry leaves A, a few
Thick coconut milk
Thin coconut milk
Oil A little
Salt, to taste

Preparation

Step 1
Clean the fish well.
Step 2
If its not very fresh, add salt and vinegar to the fish after cleaning and then fry it very lightly without changing its color. This is to avoid breaking of the fish while cooking.
Step 3
Heat the oil in a pan or a kadai.
Step 4
Cook onion and slit green chillies.
Step 5
When it turns brown, add ginger and garlic for few minutes then add chilly and turmeric powder and cook for sometime.
Step 6
Add the 2nd extract or thin coconut milk.
Step 7
Put the fish pieces and salt.
Step 8
Allow to cook on low fire.
Step 9
Cut the tomatoes into thick round pieces and spread on top of the fish and curry leaves.
Step 10
Cook for some more time.
Step 11
Pour the 1st extract or thick coconut milk and take it off the heat.
Step 12
If you want the curry to be sourer add vinegar. :- To thicken the gravy, take 11/2 tsp of maida/corn flour. Dissolve in 1st extract of milk and add to the curry. When it starts thickening, add remaining 1st extract. :- If you want the curry to be spicier, add pepper.
Step 13
WHITE FISH MOLLY:- Different from red fish molly: Cinnamon - 2 nos Cloves - 2 nos Cardamom - 2 nos Onion - 3 nos Pepper - 1 tsp Tomato/lime juice - 3 nos/2 tsp No chilly powder is required. Cooked green peas and carrot can be also added very little.