Prepration time: 45 Minutes
Persons served: 4 Persons
- Pomfret / King fish – 6 thinly sliced pieces
- Onion – 2 Medium sized
- Green Chillies – 5
- Ginger – 20 Grams
- Cinnamon – 4 pieces
- Cloves – 6
- Coconut milk – Thin – 3 cups, Thick – 1 cup
- Cornflour – 1 tablespoon
- Salt – to taste
- Curry leaves – 2 strings
- Pepper Powder – 1 table spoon
- Oil – To fry the fish pieces
- For marination
- Chilli Powder – 3 table spoon
- Corn flour – 1 table spoon
- Turmeric powder – ½ teaspoon
- Lemon Juice squeezed – 1 teaspoon
- Salt – to taste
Fish molly aka fish mollee is a traditional dish from the Kerala Suriyani Christian Kitchen. Its fish curry (fish stew) prepared in coconut milk with a little difference.
Fish molly preparation
- Prepare the marination mix by mixing together all the ingredients.
- Apply them very well and evenly on the cleaned fish slices. Keep it aside for 30 minutes.
- Heat oil in a large Tawa or Kadai, and shallow fry the fish pieces until they are half cooked. Remove the fried pieces to another plate.
- In the same oil, add rest of the items and fry well.
- Add salt.
- Add corn flour into two tablespoon water and mix well without lump.
- When the onion pieces are tender (Onions should not loose its color; it should be only transparent), add thin coconut milk with constant stirring and allow it boil.
- When it starts boiling add the corn flour mix into the coconut milk, while simmering.
- Stir continuously in this stage.
- When it starts bubbling add the fried fish pieces and stir without touching the pieces.
- Cook it for another 5-10 minutes in a low flame.
- Add thick coconut milk, curry leaves etc at this stage and stir well by rotating the pan itself.
- Add pepper powder and switch of before it starts bubbling.
- Check salt and serve fish molly hot with Puttu / Chappathi / Pathiri.