Fish molly is also known as fish stew. It has different name in different places. We can write it as fish molee. It is completely a traditional tasty curry. I can say that it is entirely different from other fish curries because its colour and method of preparation is completely different from others. It can make it by using any type of fishes. Better to make it with king fish but here I have used Mackerel fish because I couldn't get king fish. Usually we are making spicy red colour fish curry in houses and hotels. Keralites can't eat rice without fish curries or dishes because fishes are the main side dish of their daily day life. It will be available in some standard hotels and it has a royal effect. It will be a special and variety item to everyone. Its tasty is very nice and different from other fish curries. We need not to add chilli powder to make this and also we need to fry the fish before making this curry. Mainly it is preparing by Christians or in Christian houses. It is very old recipe and I got it from my grandmother. Earlier it was a special item for Christian wedding, ester, Christmas and other special occasions. We can serve it as the side dish with appam, bread, chapati and hot rice for breakfast, lunch and dinner. It has the mixed flavour and taste of ginger, garlic, pepper powder and coconut milk. It will have the attractive smell of fried fish in coconut oil that is the main specialty of this fish curry. It has a little sour taste of lemon juice and tomato. This recipe is very good to anyone those who wants to get a new taste. This will be a special and variety dish to guests and our dearest one. Let us enjoy a day with this variety fish molly.
Preparation Time - 15 minutes
Cooking Time - 20 minutes
Mackerel Fish - 1/2 kg
Chopped Ginger - 1 tab spoon
Chopped Garlic - 1 tab spoon
Onion - 1
Tomato - 1
Green Chilli - 2
Turmeric Powder - 1 teaspoon
Pepper Powder - 1 1/2 teaspoon
Thick Coconut Milk - 1/2 cup
Semi Thick Coconut Milk - 1 cup
Coconut Oil - 2 tab spoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 2 sprigs
Lime Juice - 1 tab spoon
Salt - To taste
- Clean fish well and wash it gently and cut it as medium sized pieces and make slits on both sides.
- In a bowl, add 1/2 teaspoon turmeric powder, 1/2 lime juice, 1/2 tab spoon pepper powder and salt and mix well.
- Marinate the fish with this paste well and leave it for 10 minutes to set.
- In a pan, pour 1 tab spoon coconut oil and add fish pieces and fry both sides and keep it aside.
- In the same pan, pour remaining coconut oil and heat it well and splutter mustard seeds.
- To this add curry leaves, chopped garlic and chopped ginger and fry it.
- Then add green chilli and sliced onion and stir well.
- Then add tomato pieces and mix well.
- To this add turmeric powder and pepper powder and stir well for some times.
- Then pour semi thick coconut oil to this and boil it well.
- To this add fried fish pieces and cook it well under low flame.
- Add lime juice and salt and make it thick.
- To this pour thick coconut milk to this and turn of the fire when it starts to boil.
- Stir it slowly and transfer it in a serving bowl and serve it with appam, bread, chapati and hot rice.
- You can use a little corn flour when you fry the fish.
- Don't stir this curry by using spoon while cooking.
- To get more smell and taste use cardamom powder and cloves.