Fish molly is a delightful traditional Keralite dish that is a combination of the blissful coconut flavour coupled with mild spice.
I used Pomfret as they are currently available in abundance in the fish markets of Mumbai. Feel free to to use fishes that appease your palette. This recipe is great with king fish too.
- 1/2 kg pomfret
- 1/2 a coconut (grated)
- 1tbs sunflower oil
- salt to taste
Ingredients to be ground:
- 2 onions
- 6 garlic pods
- 1tbs corriander seeds
- 1/2 tbs black pepper pods
- 1tbs cumin seeds
- 1tbs tumeric powder
- 1 pinch tamrind
Ingredients to be fried:
- 1 onion( julienned)
- 1′ ginger (julienned)
- 3 green chillies (juliennede)
Wash the pomfret throughly, cut, apply salt and keep aside.
squeeze the grated coconut and separate the coconut milk.
Grind the other ingredients with half the coconut milk.
In 1 tbs oil, fry the onion, ginger and chillies
Once brown, add the ground ingredients and fry for 2 minutes.
Add the coconut milk to the mixture.
Add a pinch of salt and bring to boil.
Only after it comes to boil, throw in the fish and boil upto 5 minutes.
Tip: fry the fish before adding it in the gravy, unless your calorie conscious!
and there you have it…
your Kerelite delicacy …. Pomfert Molly.
It blends wonderfully with appams and rice..take your pick, or hell try both!