Fish Molly | Fish curry with coconut milk | Kerala Breakfast

Fish molly (fish cooked in coconut milk) and puttu (steamed rice flour with coconut flakes) is a delicious authentic combination of Kerala.Fish molly is a recipe which you can serve with breads, appam, or steamed rice or this combo.The duo makes a perfect combo, and a very healthy recipe, especially for kids. The creamy coconut sauce nicely coats the fish pieces and the mild spicy tangy curry. Try it out !!

                                      

Preparation time ~ 20 minutes
Cooking time ~ 25 minutes
Serves ~ 4
Ingredients
for marination
tilapia fillets or any firm fish 3 cut medium
pepper powder 1/2 tsp
turmeric powder 1/2 tsp
lemon juice 1/2 of a lemon
salt 1/2 tsp

for sauce / gravy
onion 2 medium, thin sliced
tomato 2 medium round cut
ginger julienned 1 tbsp

garlic sliced 2 tsp

green chillies 3-4 vertical slit
thick coconut milk 1/2 cup
thin coconut milk 1.5 cups
crushed pepper powder 1/2 tsp
turmeric powder 1/4 tsp or a good pinch
whole spices - cinnamon 1/2', cloves 3 , cardamom 3
salt to taste
oil 2 tbsp (preferably coconut oil)
curry leaves 2 sprigs

for tempering

cashews, 2 tbsp (optional)

shallots 2-3 sliced

curry leaves, a sprig

coconut oil, a sprig

                                                  

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Method

• Marinate the fish using the ingredients listed and keep for half an hour.Heat oil in a non-stick pan and shallow fry the fish pieces till it's lightly caramelized (don't fry dark brown, about 2 minutes each side).Drain on a plate.
• In the same remaining oil, add the whole spices followed by sliced onions. Sauté onions till translucent and add curry leaves, ginger, garlic and green chillies. Add in the tomatoes (half) and give a quick toss.Add all the spice powders, salt and stir.
• Add the fish pieces into it and add the thin coconut milk. Let the fish cook in this gravy for 5 -7 minutes till the mixture starts to thicken. Add in the remaining tomatoes and cook for 2–3 mins. Add the thick coconut milk on low flame and wait to see bubbles on the sides of the gravy. Put off the flame and keep covered.
• In another wok, add the oil for tempering. When hot, add cashews followed by shallots and curry leaves. Fry till golden brown and pour over the gravy. Keep covered for 5 minutes and serve warm with puttu / appam !!

NOTES
* Lower the flame for making fish molly before adding coconut milk so that it doesn't curdle.
* You can add 1/2 tsp fennel seeds too if you love the flavour. Add with whole spices.

* Add more green chillies or crushed pepper powder if you like it more spicy. This is a mildly spiced curry.

* The ari puttu recipe is here.

* Extracting coconut milk from grated coconut, click here.

* If using canned coconut milk, then dilute the thick milk 1 cup with 1- 1.5 cups water to make thin coconut milk. For thick coconut milk, use just like that.