For the rest of your life

Fish Molly

2015-08-03

Ingredients

Fleshy fish – 500 gm 
Onion – 4
Tomato – 3 
Ginger – 1 inch 
Garlic – 10 cloves 
Green chillies – 5 
Tamarind – 1 lemon size
Coconut – 1
Mustard seeds – 1 tsp    
Turmeric – 2 tsp 
Chilli powder – 3 tbsp 
Coriander powder – 4 tbsp
Garam masala – 2 tsp 
Pepper powder – 2 tsp 
Coconut/vegetable oil - 30 ml 
Curry leaves – 2 sprigs 
Salt - To taste

Method

1. Cut off-the-bone fish into 1.5 inch cubes. 
2. Make a paste of 1 tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, juice of 1 lemon or 2 tsp vinegar and salt. 
3. Marinate the fish cubes and allow to be for an hour. 
4. Medium fry the fish cubes and keep separately. 
5. Chop the onion and tomato into small pieces seperately. Grate ginger and garlic. Slit the green chillies. Add tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk. 
6. Take a heavy bottom vessel with lid. Crack the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger, garlic and chillies. Add tomato and fry till dry. Add chilli powder, coriander powder, garam masala and 2 tbsp water. Heat till the masala is fried (be careful not to burn it). Add the two cups of thin coconut milk and the tamarind extract and cook covered. When it starts boiling reduce the flame, add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and spice. Add if necessary. Garnish with curry leaves. 
7. A good accompaniment for rice, chapati and bread.

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"Neeleshwar is hybrid of a boutique hotel and an Ayurvedic wellness centre. Its 18 palm roofed villas are scattered across the sand, their porches cooled by spinning ceiling fans, and at the rear of each is a large outdoor bathroom with a tub set in a small walled garden. At the seafood restaurant, tables spill out into the beach, freshly draped in new combinations of linens for each meal: turquoise and pink or deep orange and violet."
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