Fish Molly is a mildly spiced delightful fish stew made with coconut milk. This is a famous side dish that originated form central Kerala. Usually it is severed along with appam or bread variations. In Kerala all the fish recipes are hot spiced and that’s where fish molly stands out for being mild on the spiciness. Coconut is quintessential in Kerala cooking. It gets its richness from coconut milk and the tangy acidity from tomatoes. The use of green chilies and black pepper keeps the heat subtle and the aroma from the fresh curry leaves takes the whole dish to the next level… Coconut oil also adds flavor to the curry. Fish Molly is a traditional dish and is said to have originated from colonial effect. It was an adaptation of Kerala fish curry to suit the palate of European pioneers. No doubt it’s a sightseer’s favorite!!!
Ingredients:
Fish- 1/2 kg
Onion- 2
Green chillies- 2
Ginger- 1 tsp
Garlic- 1 tsp
Tomato- 1
Cardamom- 4
Cloves- 4
Cinnamon stick- 1
Turmeric powder- 1/2 tsp
Pepper powder- 1/4 tsp
Garam masala- 1/2 tsp
Lemon juice- 1 tsp
Coconut milk- 1 cup
Curry leaves- A few
Coconut Oil -As required Salt
Salt- As required
Procedure:
Marinate the fish pieces with pepper powder, turmeric powder, salt & lemon juice. Keep it for half an hour. Shallow fry the marinated fish for just 2-3 minutes.
Heat oil in a pan. Splutter cardamom, cinnamon & cloves. Add crushed ginger garlic & green chillies. Add small & big onions. Once the onion becomes soft add coconut milk. Let it boil. Add the fried fish pieces & add salt. After that add tomatoes & curry leaves and Cook well.
Serve hot with Palappam or bread.