Fish Molly

It's been a month since I posted something in this space! I am still very much here - alive and kicking! It's just that I have been so busy this last month with my move to my new home and my son's birthday. It is kind of tough to get out of the non-blogging mode now, but I am trying hard. The emails that I am getting from my friends out there are the main inspiration to get back! So here is my first attempt towards that with the Fish Molly/Fish Molee recipe. Don't ask me how this curry got its name - I have no clue! But sure it is an interesting name, as is the dish. Presenting another traditional Kerala Recipe!

Print / Save this Recipe

Serves 6-7 people

For the Fish Fry

Fish	- 1 lb (cut into cube pieces)
Turmeric Powder	- 1/4 tsp
Red Chilly Powder	- 1 tsp
Salt	- to taste
Coconut Oil	- 2 tbsp

For the Gravy

Coconut Oil	- 1 tbsp
Onions	- 1 big (around 0.9lbs - thinly sliced)
Garlic	- 6-7 big pods (around 0.05lbs)
Ginger	- 1 big piece (around 0.05lbs)
Green Chilly	- 3
Tomato	- 1 (around 0.25lbs)
Turmeric Powder	- 1/4 tsp
Thin Coconut Milk	- 1/2 cup
Thick Coconut Milk	- 1/2 cup
Water	- 3/4 cup
Curry Leaves	- 2-3 twigs
Salt	- to taste

1. Marinate the fish pieces with turmeric powder, chilly powder and salt and keep it aside for a minimum of 10 minutes. I used Mahi Mahi fish for this preparation.
2. Shallow fry the marinated fish pieces in coconut oil until slightly brown and keep aside after draining the oil. This is to just make the fish a little firm (and tasty, of course) so that it will not break when put into the gravy.
3. Add a table spoon of coconut oil to the same pan which was used to fry the fish together with any remaining oil from frying.
4. Crush the ginger and garlic coarsely using a mortar pestle or a mixer and add to the oil.
5. Saute the ginger and garlic until the raw smell is gone.
6. Add the sliced onions and saute until they are transparent.
7. Add the green chilly and turmeric powder and saute for a minute.
8. Add the chopped tomatoes and saute for few seconds. Do not overcook it.
9. Add water and thin coconut milk to the pan and let it boil.
10. Add the fried fish pieces and salt to the gravy and slightly mix it and let it cook for 3-5 minutes.
11. Add the thick coconut milk and let it boil for 2-3 minutes.
12. Add the curry leaves and turn off the stove.

The coconut oil and coconut milk in this curry makes it really flavorful and yummy. This Fish curry goes perfect with Appam, Rice, Idiyappam and bread as well. I love eating this even with Rotis.