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Indian Seafood Recipes

Fish Molly Recipe

2 years ago

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 Fish Molly Recipe
Fish Molly is a mildly spiced dish flavoured with cardamom, black pepper and fish slow cooked in coconut milk. Learn how to cook Fish Molly in this recipe.
fish-molly-recipe
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Course Soups and Stews
Cuisine Indian
Prep Time 10 min
Cook Time 25 min
Servings
people
MetricUS Imperial
Ingredients
Course Soups and Stews
Cuisine Indian
Prep Time 10 min
Cook Time 25 min
Servings
people
MetricUS Imperial
Ingredients
fish-molly-recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Crush the peppercorns.
  2. Marinate the chosen fish pieces with lime juice (½ table spoon), turmeric powder (¼ tea spoon), half of the crushed pepper and required salt for a minimum of 15 minutes.
  3. Fine-chop green chillies, garlic, ginger and shallots. Slice the onion and the tomatoes. Crush the cardamom.
  4. Heat 3 table spoons of coconut oil in a cooking pan. Shallow fry the marinated fish pieces by turning both sides for 2 minutes each side (half cook). Keep it aside.
  5. To the same cooking pan along with the oil left after frying the fish, add one more table spoon of coconut oil. When the oil is hot, add cinnamon, clove and cardamom. Stir it for a few seconds.
  6. Reduce the heat to medium and add the chopped garlic, ginger and green chilly. Sauté it for a few seconds and then add sliced shallots and onions. Continue sautéing by adding a little salt.
  7. When the onions turn golden brown, reduce the heat to low. Add coriander powder (½ table spoon) and turmeric powder (¼ tea spoon), stir it for a few seconds.
  8. Pour 1½ cup of thin coconut milk and allow it to boil by stirring occasionally.
  9. When it starts boiling, add the fried fish pieces and curry leaves (1 sprig). Reduce the heat to medium when it starts boiling. Stir occasionally by rotating the pan (Do not stir using the spoon or ladle as the cooked fish might break). Cook it covered in medium flame.
  10. When the fish molly is cooked completely, add sliced tomatoes, ½ table spoon of lemon juice and the remaining crushed peppercorns. After a minute, add ½ cup of thick coconut milk and stir by rotating the pan. Remove from the heat when the curry starts boiling.
  11. Serve hot
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