Kerala Style Fish Molly: A Delightful and Spicy Fish Dish
Fish Molly or Fish Moilee is a traditional Kerala dish made with fish and coconut milk
Ingredients
For Marinating Fish
- 500 g Fish preferably kingfish, seer fish, or pomfret
- 1 tsp crushed black pepper ചതച്ച കുരുമുളക്
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 teaspoon lime or lemon juice
For Making Curry
- 4 Nos cardamom pods ഏലക്ക
- 6 Nos cloves ഗ്രാമ്പൂ
- 3 inch piece cinnamon stick
- 1 onion, sliced സവോള
- 1 inch piece ginger sliced ഇഞ്ചി
- 4 green chilies, slit പച്ചമുളക്
- 7 cloves garlic sliced വെളുത്തുള്ളി
- 2 sprigs curry leaves കറിവേപ്പില
- 1 teaspoon coriander powder മല്ലിപ്പൊടി
- 1/4 tsp Turmeric Powder മഞ്ഞള്പൊടി
- 1 1/2 cups thin coconut milk കട്ടി കുറഞ്ഞ തേങ്ങാപ്പാൽ / രണ്ടാം പാൽ
- 1 tomato തക്കാളി, cut round pieces
- 1 cup thick coconut milk കട്ടി കൂടിയ തേങ്ങാപ്പാൽ / ഒന്നാം പാൽ
- 1/2 tablespoon vinegar വിനാഗിരി
- 3/4 tsp salt
Instructions
- Clean and cut the fish into medium-sized pieces. Marinate the fish pieces with 1 teaspoon of crushed pepper, 1/2 teaspoon of turmeric powder, 3/4 teaspoon of salt, and 1 teaspoon of lime or lemon juice. Keep it aside for 20-30 minutes.
- Heat 3 tablespoons of coconut oil in a frying pan and shallow fry the fish pieces over medium heat until they are lightly fried on both sides, about 4-5 minutes per side. Do not over-fry since we will be cooking this fish again. Remove the fish from the pan and keep it aside.
- In the same pan, add 2 tablespoons of coconut oil and add the cardamom pods, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the sliced ginger, garlic, and green chilies. Sauté for 1 minute.
- Add onion, curry leaves, and 1 teaspoon salt. Saute for 3-4 minutes until the onion turns translucent and starts to change color. There is no need to brown the onion for this recipe.
- Reduce heat to low and then add 1 teaspoon coriander powder, 1/4 tsp turmeric powder and saute for another 30 seconds.
- Add 1 1/2 cups of thin coconut milk, 1 tsp black pepper powder. Mix well and bring it to a boil over medium high flame. ( If you're using canned coconut milk then you can mix 1/2 cup of canned coconut milk with 1 cup water.)
- Add the fried fish pieces, then add tomatoes cut in to round pieces over the top. Cover and cook for 4-5 minutes.
- Rotate the pan gently to mix everything well. If you use the spoon the fish may break apart.
- Reduce the heat to low and add 1 cup of thick coconut milk, 1/2 tbsp vinegar.
- Mix gently and cook for another 2-3 minutes or until when the gravy starts to boil again. Once you add the coconut milk don't boil the curry too long, otherwise the thick coconut milk may seperate.
- Turn off the heat and garnish with some curry leaves and 1 tsp coconut oil.
- Kerala style fish molly is ready to serve! It goes well with steamed rice or appam. Enjoy!
Notes
If you like little more spicy you can add 2 pinches of garam masala at the end.