Kerala Fish Molly

Name: Kerala Fish Molly
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g fish (firm white fish, cut into medium pieces); 2 tbsp coconut oil; 2 pcs onion (small, thinly sliced); 1 inch ginger (cut into thin juliennes); 5 pcs garlic (cloves, sliced); 3 pcs green chili (slit); 12 pcs curry leaves; 1 pcs tomato (small, sliced); 1 pinch turmeric powder; 1 pinch black pepper (freshly crushed); 0.5 tsp salt; 1.5 cup thin coconut milk; 0.75 cup thick coconut milk; 1 tbsp lime juice; 0.5 cup water

RATING

4.6/5(73)

TASTE SCORE

9/10

Delicate fish simmered in a lightly spiced coconut milk gravy with ginger, green chili, curry leaves, and black pepper. This Kerala classic is gentle, fragrant, and perfect with appam, bread, or plain rice.

PREP

15m

COOK

20m

SERVES

1 KATORI

493 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Season the fish.
Rub the fish pieces with lime juice, a pinch of salt from the measured salt, and the turmeric powder. Set aside for 10 minutes.
TIPUse firm fish so the pieces hold their shape while simmering.
saute · ~7 min
Cook the onion base.
1.Heat coconut oil in a wide pan over medium heat.
2.Add onion, ginger, garlic, green chili, and curry leaves.
3.Cook gently until the onion turns soft and lightly translucent without browning, 4 to 5 minutes.
4.Add tomato and cook until just softened, 2 minutes.
TIPKeep the heat moderate; browned onions will change the pale color and delicate taste of the curry.
simmer · ~4 min
Make the gravy.
Pour in the thin coconut milk and water. Add the remaining salt and black pepper, then bring to a gentle simmer.
simmer · ~8 min
Cook the fish in the gravy.
Slide the fish pieces into the simmering gravy in a single layer. Cover and cook on low heat until the fish is just cooked through and flakes easily, 6 to 8 minutes.
TIPDo not stir hard after adding the fish; swirl the pan gently to avoid breaking the pieces.
simmer · ~2 min
Finish with thick coconut milk.
Lower the heat completely and stir in the thick coconut milk. Warm gently for 1 to 2 minutes without boiling.
TIPDo not let the curry boil after adding thick coconut milk or it may split.
serve
Serve the fish molly hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose seer fish, snapper, cod, or another firm white fish so the pieces stay intact in the coconut gravy.
2
Keep the onions pale and just translucent; any browning will darken the curry and make it taste less delicate.
3
Add the fish in a single layer and swirl the pan instead of stirring so the pieces do not break apart.
4
Once the thick coconut milk goes in, heat only until steaming; boiling can make the gravy split or turn grainy.
5
Freshly crushed black pepper at the end gives a brighter aroma than pre-ground pepper in this mild curry.
6
Fish molly tastes even better after a short rest of 10 to 15 minutes, which lets the curry leaves and ginger infuse the gravy.
7
Reheat leftovers on very low heat just until warm, because vigorous simmering can overcook the fish.