This is my version of fish molly. Since I experiment with different spices each time I make it it's more of a fusion version a not authentic kerala style.
Ingredients:
1/2- 3/4 Kg King Fish cleaned and cubed,
marinate the fish with
1/4 tsp turmeric,
1 tsp pepper powder,
salt,
lemon juice to make a paste- you may also add the below mentioned ingredients:
1/2 tsp chillie powder/paparika,
1/4 tsp (roasted) cumin powder,
1/8 tsp asafoetida,
1/4 tsp garlic powder,
1.4 tsp ginger powder,
1//8 tsp powdered (roasted) fenugreek seeds
you may use whole garlic and ginger instead of the powder, in which case it has to be ground to a paste.
Marinate the fish for at least half an hour,
2 cups of sliced onions,
11/2 cup of sliced tomatoes,
5-6 shallots/ pearl onions,
curry leaves - 4-5 stems,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,(optional)
1/2 tsp fenugreek seeds,(optional)
4 tbs of coconut oil (preferable),
2 1/2 heaped tsp of coriander powder,
1/4 tsp of turmeric powder,
1/2 tsp pepper powder
1-2 green chillies (optional)
1/2 tsp garam masala (optional)
Whole spices - 3 cloves, 3 cardamoms, 1 cinnamon stick
3-4 tbs of julienned garlic and ginger
Salt to taste
1 can of coconut milk- if the thick cream has condensed on top of the can seperate it.
Method:
Shallow fry fish lightly in coconut oil and keep it aside. In the same oil splutter mustard, fenugreek and cumin seeds.Add the whole spices, half the curry leaves, saute the ginger, garlic, shallots, onions with salt- till fragrant.
Add the powdered spices- turmeric, coriander roasting slightly, add the tomatoes and green chillies and let it cook slightly, add the fried fish pieces, and pour the light coconut milk and cook till the fish is done- flesh is opaque and flakes easily. Add the garam masala and rest of the curry leaves and the thick coconut milk and simmer it for 5 mts. Add more salt if needed.
Serve with dinner rolls, appam, rice.
P.S. I added a tsp of crushed kasori Methi or dried fenugreek leaves and it was a really good. I have to confess I can't help experimenting with different spices and so if I don't write down my recepies soon (which I never do) I can't cook the same flavour twice!!!
Ingredients:
1/2- 3/4 Kg King Fish cleaned and cubed,
marinate the fish with
1/4 tsp turmeric,
1 tsp pepper powder,
salt,
lemon juice to make a paste- you may also add the below mentioned ingredients:
1/2 tsp chillie powder/paparika,
1/4 tsp (roasted) cumin powder,
1/8 tsp asafoetida,
1/4 tsp garlic powder,
1.4 tsp ginger powder,
1//8 tsp powdered (roasted) fenugreek seeds
you may use whole garlic and ginger instead of the powder, in which case it has to be ground to a paste.
Marinate the fish for at least half an hour,
2 cups of sliced onions,
11/2 cup of sliced tomatoes,
5-6 shallots/ pearl onions,
curry leaves - 4-5 stems,
1/2 tsp mustard seeds,
1/2 tsp cumin seeds,(optional)
1/2 tsp fenugreek seeds,(optional)
4 tbs of coconut oil (preferable),
2 1/2 heaped tsp of coriander powder,
1/4 tsp of turmeric powder,
1/2 tsp pepper powder
1-2 green chillies (optional)
1/2 tsp garam masala (optional)
Whole spices - 3 cloves, 3 cardamoms, 1 cinnamon stick
3-4 tbs of julienned garlic and ginger
Salt to taste
1 can of coconut milk- if the thick cream has condensed on top of the can seperate it.
Method:
Shallow fry fish lightly in coconut oil and keep it aside. In the same oil splutter mustard, fenugreek and cumin seeds.Add the whole spices, half the curry leaves, saute the ginger, garlic, shallots, onions with salt- till fragrant.
Add the powdered spices- turmeric, coriander roasting slightly, add the tomatoes and green chillies and let it cook slightly, add the fried fish pieces, and pour the light coconut milk and cook till the fish is done- flesh is opaque and flakes easily. Add the garam masala and rest of the curry leaves and the thick coconut milk and simmer it for 5 mts. Add more salt if needed.
Serve with dinner rolls, appam, rice.
P.S. I added a tsp of crushed kasori Methi or dried fenugreek leaves and it was a really good. I have to confess I can't help experimenting with different spices and so if I don't write down my recepies soon (which I never do) I can't cook the same flavour twice!!!
Hi ..i tried the fish molly when few guests came over for dinner last friday..It was lovely..I had used tuna fish though..Served with hot rice .Keep posting more beautiful receipes..
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