Friday, 6 September 2019

Foodie Friday – Fish Molly

Fish Molly is an Anglo form of a Kerala fish stew. It is also called Fish Moolie.  During the time of the British Empire it became popular throughout South East Asia. The origins of it are Portuguese from the time that Portugal colonised Kerala in India.

Thanks to Pepper Delight for this recipe:

 Fish Molly / Molee / Kerala Style Fish Stew

Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green chilies and Pepper... A Traditional Kerala Easter Dish...! 

For the marinade
  • ½ kg fish (see notes, I have used pompano here)
  • 1 tbsp lemon juice
  • 1 tsp turmeric powder
  • 1 tsp pepper powder
  • Salt (as required)
For the fish molee
  • ½ inch sized ginger piece (finely minced)
  • 2 garlic cloves (finely chopped)
  • 1 medium sized onion (sliced)
  • 3-4 green chilies (slit)
  • ¼ tsp turmeric powder
  • 1 tsp pepper
  • 1 cup thin coconut milk
  • 1 cup thick coconut milk
  • 2 sprigs of curry leaves
  • 1 tbsp lemon juice
  • 1 to mato (sliced to rounds)
  • Salt (as required)
  • Coconut oil (as required)
  1. Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes.
  2. In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
  3. In a separate pan, add oil and heat on a medium flame. Add curry leaves, sliced ginger, garlic and green chilies, sauté for a minute until its raw smell subsides.
  4. Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
  5. Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame. When the oil starts separating, reduce the flame to a low and add lemon juice, mix well.
  6. Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
  7. Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage. Check for the seasoning.
  8. Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
  9. Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.
• Addition of lemon juice is optional, but I highly recommend it. You can skip it and add a half of a chopped tomato for the extra tanginess.
• Fishes like tilapia, pompano, salmon, king fish, pomfret, red snapper, pearl spot can be used.
• Adjust the spiciness of the curry according to your taste by reducing green chilies.
• Coconut oil is ideal for all authentic Kerala recipes, but any neutral oil except for olive oil would do.

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