Kerala style fish molly recipe

fish molly
Prepration time: 45 Minutes
Persons served: 4 Persons
Cuisine: Kerala

ingredients

  • 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

  1. Prepare the marination mix by mixing together all the ingredients.
  2. Apply them very well and evenly on the cleaned fish slices. Keep it aside for 30 minutes.
  3. 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.
  4. In the same oil, add rest of the items and fry well.
  5. Add salt.
  6. Add corn flour into two tablespoon water and mix well without lump.
  7. 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.
  8. When it starts boiling add the corn flour mix into the coconut milk, while simmering.
  9. Stir continuously in this stage.
  10. When it starts bubbling add the fried fish pieces and stir without touching the pieces.
  11. Cook it for another 5-10 minutes in a low flame.
  12. Add thick coconut milk, curry leaves etc at this stage and stir well by rotating the pan itself.
  13. Add pepper powder and switch of before it starts bubbling.
  14. Check salt and serve fish molly hot with Puttu / Chappathi / Pathiri.
Athira Sooraj

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