Skip to main content

Fish Molly


Fish Molly

Kerala style fish molly/molee is a mild and delicious curry-fish and coconut milk stew. Fish molie is made with generous amount of coconut milk, and has a creamy and rich taste.It's got a class of its own and will surely tickle your taste buds.If you ever travel to Kerala, make sure you try this creamy coconut fish curry with appam. Appam is a lacy fermented pancake made with rice and coconut milk. This is one classic combination that you got to try.
Kerala is the land of coconuts,fish and spices.Coconut is quintessential in Kerala cooking.Fish  Molly is a traditional dish,very popular in Kerala which is made on special occasions.The recipe is simple to follow,get your ingredients together and try this recipe,you will surely love it. This stew goes well with appam and bread.

Ingredients
For the marinade
Fish -1 lb ( I used King fish)
Pepper powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Lemon juice/vinegar- 1 tsp
Oil for frying
( I used coconut oil)

For the sauce
Shallots finely chopped- 10
Onion thinly sliced- 1/2
Tomato- 1
Ginger garlic paste- 1 1/2 tsp
Green chilly- 4-5
Turmeric powder- 1/3 tsp
Cinnamon stick-2 pieces
Cloves-3-4
Fennel seeds- a pinch
Whole pepper- 5-6
Thick coconut milk- 3/4 cup
Thin coconut milk- 1 cup
Curry leaves- 2 springs


Cut fish into medium sized pieces and marinate pepper powder, salt and vinegar/lemon juice and keep aside for twenty minutes.
Heat oil in a pan and shallow fry and keep aside.
In the same oil add mustard seeds and when it crackles add,cloves,cinnamon, fennel seeds and cardamon and slightly roast till there is a nice aroma. Add curry leaves,green chilly, sliced onion, shallots and salt fry till they change color. Add ginger garlic paste,turmeric and fry for one more minute. Now add thin coconut milk, the fried fish and chopped tomatoes. Cover and cook till the sauce thickens and the fish becomes soft. Finally add the thick coconut and simmer for one more minute. Do not allow it to boil. Remove from heat and add some fresh curry leaves and a tsp of coconut oil.Serve warm with appam or bread.


Try this..
Hope you will all enjoy..

Comments

  1. Rich & Succulent..Love to have some with those rotis..btw,I am having one Fish Pappas in draft..

    ReplyDelete
  2. Though I don't eat fish ..looks so gud ..

    ReplyDelete
  3. wow..Thats a lovely colour...Perfect curry with bread n appams..

    ReplyDelete
  4. Suja, U r damn good when it comes to authentic kerala dishes..Definitely am gonna try this

    ReplyDelete
  5. This is a perfect recipe for me as I m a gr8 fish lover,looks yummm dear!!

    ReplyDelete
  6. Awesome fish curry ..... looks delicious !!

    ReplyDelete
  7. Fish Molly looks wonderfully prepared and very inviting. Delicious preparation.

    Deepa
    Hamaree Rasoi

    ReplyDelete
  8. wow dat looks fabdear..love it...ilove fish molee

    ReplyDelete
  9. how i loved this dish on my trip to kerala. such a delicious and mild curry.

    ReplyDelete
  10. Beautiful clicks, looks absolutely tasty!

    ReplyDelete
  11. love this dish..usually i make it with appam or idiyappam....ur looks very tempting...

    ReplyDelete
  12. wow..this is one of my fav fish curry and you made it perfectly...:)..

    ReplyDelete
  13. looks extremely delicious..simple and lovely clicks...

    ReplyDelete
  14. Hey ithu super aayittundallo....love the clicks too

    ReplyDelete
  15. Fish molly adipoli, tempting for a veggie like me too.

    ReplyDelete
  16. wow drooling looks simply delicious!..thanks so much for ur comment at my space Suja much appreciated:)

    ReplyDelete
  17. Sherikum kothiyavunu suja..adipoliayttunduttoo..

    ReplyDelete
  18. Slurp, mouthwatering here, extremely irresistible and delicious fish molly...omg love that last click..

    ReplyDelete
  19. Delicious.. I love that combo with bread... Puttu nte koodeyum adipoli aanu..

    ReplyDelete
  20. Yummy looking curry perfect for rice

    ReplyDelete
  21. fabulous presentation..anything with fish is my fav...

    ReplyDelete
  22. ohhhhhhhh...............ente vayil oru kappal odikkam...........

    ReplyDelete
  23. Wonderful and mouth watering dish. Fish looks fabulous and tempting. Lovely presentation.

    ReplyDelete
  24. nalla rasamayittundu...tastum adipoli aanu kandale ariyam

    ReplyDelete
  25. kurachu kittiyirunnankill appathintta kooda kazhikkam ayirunnu....

    ReplyDelete
  26. I'm at a loss to do justice and describe your delicious pictures...! Simply delish!!

    ReplyDelete
  27. had fish for lunch at cafetaria, it is nothing in front of ur fish so yum!

    ReplyDelete
  28. OMG... What a tempting recipe.. lovely presentation dear..

    ReplyDelete
  29. Such lovely clicks and tasty looking dish Suja :)

    ReplyDelete
  30. Oh Suja, looks so good. i see some yummy paratha's behind. Feel like grabbing one :)

    ReplyDelete
  31. its a favourite of ours...but i rarely get king fish or tilapia 2 make it

    ReplyDelete
  32. Fish Molly n appam is one of our favorites :)

    ReplyDelete
  33. Thanks you all ladies for the sweet comments:)

    ReplyDelete
  34. It was one of the days when I didn't want to spend much time in the kitchen cooking, so I made this today to have it with bread and it turned out to be very tasty. Thank you for the flavorful recipe.

    ReplyDelete
  35. Thanks Lizy for the feedback,I too love it with bread,it goes so well,glad you liked it
    Hope you will find more recipe that will interest u,do visit again :)

    ReplyDelete

Post a Comment

Related Posts Plugin for WordPress, Blogger...

Popular posts from this blog

Stuffed Pomfret With Green Masala- A Guest Post at Cooking-Varieties

I am extremely delighted and honored to be a guest at Wan's Cooking Varieties. When she asked me for a guest post I was so excited.She is one of my favorite foodie friends .She is very warm and friendly person and I love her blog. There is always a healthy edge in her cooking which is really inspiring.It has beautiful write-ups about food, health benefits and healthy eating habits.She has always shown genuine appreciation for other culture and culinary traditions. I am honored to be in your esteemed space.

Thanks Wan for this opportunity.




Recipe is  pomfret stuffed with a green masala and prawns filling...Hop over to Wan's place for the recipe..



Wan sent me this card with beautiful bouquet of roses,this made my day  :)
so sweet of you Wan..really appreciate this:)


Once again thanks Wan for this opportunity
Hope you will all enjoy..
Have a great day!

Suja

Kerala Chicken Roast

Spicy Kerala Chicken Roast is another nadan recipe and a family favorite. It is a dry version and is great accompaniment with rice, chapathi or fried rice.The chicken in this recipe is usually deep fried or shallow fried, (some times whole stuffed chicken ) and then coated with the masala. Here I have shallow fried the chicken.It  tasted delicious with fried rice. Give this recipe a try...



Ingredients
1)Chicken - 1 lb
 Chilly powder -1 1/2
Turmeric powder-1/2 tsp
Powdered Garam masala-
(Two tsp of fennel powder, 5-6 cloves,2 inch stick
cinnamon, a small piece of nutmeg, 2 cardamon )
Vinegar- 1 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium
Thinly sliced ginger- 3-4 tsp
Thinly sliced garlic- 3-4 tsp
Chopped green chilly- 2
( I used 2 Jalapeno pepper instead of green chilly)
Coriander powder- 3/4 tsp
Chilly powder- 1/2 tsp(optional)
Turmeric powder- a pinch
Meat  Masala- 1 tsp
Curry leaves
Pepper powder- 1/2 tsp
oil



Dry roast the ingredients under garam masala …

Shrimp Biryani

Shrimp Biryani has a wonderful taste and flavor which makes it stand apart as one of the most popular and favorite among Biryani lovers. There are different ways to make an authentic shrimp Biryani. This is not an authentic one. It is inspired by the Goa shrimp Biryani which makes use of coconut milk and tomatoes instead of yogurt. When i read about this i had an instinct to make it as I wished to understand why Goa food is unique is in its flavor and taste. This recipe actually called for the traditional method of making it with raw shrimp and uncooked rice cooked in coconut milk. But I did not try that fearing that I will end up with a pulao. Luckily my method proved successful and the Biryani came out well and there is a wonderful aroma now in my kitchen.

Ingredients
For Rice
Basmati Rice- 1 1/2 cups
Water- 3 cups
Cardamon-2
Cinnamon- 1 stick
cloves - 2
Salt to taste
Oil- 1 tsp


For shrimp masala
Shrimp- 1 lb
onions- 1/2 cup 
Garlic-ginger-green chilly paste- 3 tsp
Tomatoes- 2
Chilly powder 1/2 …

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Thai Fried Bananas

Thai Fried Bananas
Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home. 

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.


Chicken Cutlet

Chicken Cutlet
Spicy cutlet with piping hot tea..can you ever say no to this delicious tea time snack? It is great time saver and the  best part is that you can make the patties  and store in the freezer( without frying) for more than two weeks.The flavor of freshly ground pepper, coriander leaves and a bit  tangy from lemon juice is something I really love in this Kerala style cutlets. This recipe will make around twelve cutlets. Give this recipe a try..
Ingredients
Chicken 3/4 lb
Potato large-1
Onion- 1 medium Ginger Garlic paste- 1 1/2 tsp Turmeric powder- 1/2 tsp Pepper powder- 1 tsp Chilly powder- 1/3 tsp Garam masala- 3/4 tsp Chopped Coriander leaves- a little Lemon juice- 1/2 lemon salt to taste
Bread Crumbs- 3/4 cup Egg whites- 2 Oil for frying
Cook chicken along with salt, turmeric powder and half of pepper powder. Once cool either shred or mince the chicken in a food processor. Boil potato and mash it. Heat oil in a pan and saute onions till golden brown. Add ginger garlic paste and fry f…

Lemon Chicken

Lemon chicken This is a great chicken recipe infused with Asian flavors and was very similar to the Chinese restaurant style lemon chicken.It is citrus flavored,sweet, tart and crispy chicken .The chicken is first cut into small pieces, dipped in batter and deep fried. The sauce is made separately and drizzled over the chicken.This is perfect with jasmine rice.




Ingredients
1)Chicken boneless- 1 1/2 lb
Soya sauce- 3 tsp
Salt a pinch

2)For the batter
Egg- 2
Corn starch-2 tbs

3)For the sauce
Water - 3/4 cup
( or you can use chicken broth)
Sugar- 3-4 tsp
Salt- 1/2 tsp
Lemon juice- 1 lemon
Lemon zest- 1 tsp
Corn starch- 1 tsp
Yellow color- one drop( optional)

Sesame seeds roasted - 1 tsp
Chopped spring onions - a few

Clean and cut chicken  into small pieces and marinate with soya sauce and pinch of salt and keep aside for ten minutes.
Mix the ingredients under two and make a batter. Heat oil in a pan. Dip the marinated chicken in the batter and deep fry in batches for four to five minutes…