Fish Molly
Fish cooked in mildly spiced coconut milk gravy.
Prep Time: 20 minutes
Cook time: 30 minutes
Serves:
3 to 4 peopleIngredients:
- Fish,medium sized pieces- 500 gms
- Cardamom-3 nos
- Cloves- 3 nos
- Cinnamon- 1" piece
- Bay leaf- 1 no
- Onion,sliced-2 medium ( 1.5 cups)
- Ginger,finely chopped- 2 tsp
- Garlic,finely chopped-2 tsp
- Green chilies,cut vertically-3 to 4 nos(or to taste)
- Curry leaves-2 sprigs
- Turmeric powder-1/4 tsp
- Tomato,sliced- 2 medium sized(and more for garnishing)
- Thin coconut milk-1.5 cups
- Thick coconut milk-1/2 cup
- Salt-to taste
- Coconut oil- as required
For Marination
- Turmeric powder-1/4 tsp
- Black pepper powder-1 tsp
- Lemon juice-1/2 tsp
- Salt-to taste
Instructions:
In a mixing bowl combine together all the ingredients listed under 'For marination'.Rub this onto the fish pieces.Keep aside for 15 minutes.Shallow fry them until 3/4 th done,turning once in between.Drain onto a kitchen towel.In the same pan ( add more oil ,if required)add cardamom,cloves,cinnamon and bayleaf. Saute for few seconds.Add onion,ginger,garlic,green chilies and curry leaves.Saute until onion turns soft and translucent.Add turmeric powder and saute for few seconds.Now add tomato and thin coconut milk.Bring this to a boil.Add salt to taste.Add the fried fish pieces and mix gently.Cover and cook for few minutes or until the gravy turns thick.Now add the thick coconut milk and mix gently.Switch off the stove,add more curry leaves and sliced tomato ,if desired.Serve with rice/ appam.Notes:
- You can use King fish,Pearl spot or Pomfret.
