Saturday, June 03, 2006

Fish Molly

Fish molly is one of the favorite fish curries in kerala. The style of preparation differs from place to place. This is usually had with appam, rice or kappa (Tapioca). I love it the way my mom cooks.


  • 500 grams Pomfret fish (Any variety can be used)
  • ½ tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 2 tsp Coriander Powder
  • ½ tsp garam masala
  • ¼ tsp feenu greek powder
  • 1 Tomato sliced
  • 1 cup Coconut Milk
  • 1 tsp White Vinegar
  • Salt

For seasoning:

  • Oil
  • 3 Onions finely sliced
  • 5/ 6 Green Chillies split
  • 1 ½ inch Ginger julienne
  • 3 cloves Garlic crushed
  • 1 stalk Curry Leaves


Heat oil in a pan and fry onions, green chillies, ginger, garlic, fenugreek and curry leaves. Fry till onions turn golden brown.

Now add turmeric powder, red chilli powder, coriander powder, garam masala, and sauté well.

Add Vinegar, sliced tomatoes, water and let it boil. Now add the cleaned fish pieces and salt and cover it with a lid and cook for 10 – 15 minutes on a medium flame until the fish is cooked.

Pour the coconut milk over and cook it for 2 minutes in low flame. Garnish with coriander leaves.

Serve hot with rice or appam.

Tip : You can add tamarind instead of Vinegar


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