FISH MOLLY

FISH MOLLY

Fish Molly or Stew is a one of the favorite fish curries. Served with rice appams or breads, it has a place of its own.















Ingredients
Fish - 1½ kg
coconut oil - 4 tspn
mustard seeds - 1 tsp
Garlic, chopped fine - 8 flakes
Ginger, julienne - 2 inches
Green chillies 6, slit lengthwise, deseeded and julienne
onions - 2, sliced into rings
salt to taste
curry leaves - a few
Tomatoes - 3, cut into 8 slices each
Turmeric powder - 1/2 tsp
coconut milk (third extract) - 1/2 cup
coconut milk (second extract) - 3/4 cup
coconut milk (first extract) - 3/4 cup
Lemon juice - 1 tspn

Preparation Method

Heat oil in a pan and season with mustard seeds.
Stir over medium heat until they begin to splutter.
Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly.
Add the onions and sauté until translucent and glossy.
Add turmeric powder and stir well.
Add fish and the third extract of coconut milk.
Bring it to a boil.
Lower the heat and simmer, turning carefully once, for three minutes.
Add salt and stir well.
Add curry leaves, tomatoes and the second extract.
Cover and simmer for three minutes.
Remove the pan from heat and gently stir-in the first extract of coconut milk.
Return the pan to heat and bring to a boil over low heat.
Sprinkle lemon juice and stir carefully.
Remove from heat and adjust the seasoning.