Kerala style fish molly recipe
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
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 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.
This entry was written on
January 5th, 2017 by
and tagged with
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. Last revised on
January 15th, 2017.
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