Fish molly is a kerala fish curry which is cooked in coconut milk which can be fresh, tinned or coconut powder. Unlike mangalorean fish curry which uses full coconut grinded into a fine paste and uses whole red chillies but in fish molly we use coconut milk and absolutely no red chilli is used the spice comes from pepper powder and green chilli. It goes very well with appam . Do try this curry and leave a feed back
- Ingredients for the marinade;
- Fish cut in slices (sheri/ hamour) – 1/2 kg
- Turmeric powder 1/2tsp
- Pepper powder 1 tsp
- Lime juice 1 tsp
- Ginger garlic paste 1 tbsp
- Salt to taste
- Coconut Oil for shallow frying
- Ingredients for masala;
- Shallots ( small onions) 1 cup
- Thin coconut milk 2 cups
- Thick coconut milk 1 cup
- Green chilli-4nos
- Ginger garlic chopped 1 tbsp
- Pepper powder 1 tbsp
- Salt to taste
- Tomato small 2
- Ingriedints for tempering;
- Cumin seeds- ¼ tsp
- Coves 2
- Cinnamon 1 inch
- Cardamom 2
- Shallots ( small onion) 4
- Curry leaves 1 string
- 1Marinate the fish pieces with marinate ingredients for half an hour.
Shallow fry it in coconut oil for few minutes till done (don’t over fry)
Take 2tbsp of coconut oil in clay pot or a saucepan sauté finely chopped shallots till light golden .
Add green chilly and chopped ginger garlic, pepper powder and sauté for a minute.
Add 2 cups thin coconut milk ( i used milk powder 1 tbsp and dissolved it in 1 cup warm water) and allow boiling for 5 minutes.
Add thinly sliced tomatoes, fried fish pieces and 1 cup thick coconut milk.( i used tinned)
Add enough salt and cook for about 10 minutes in medium flame (stir occasionally).
Season the gravy with fried shallots, cumin seeds, clove, cardamom, cinnamon and curry leaves.
Serve hot with appam