Yet another popular fish curry from the God’s own country, Kerala. Shallow fried fish slowly cooked in coconut milk, oh my !!even the thought makes anybody drool, isnt it? The first thing that always come to my mind hearing fish “molly/molee” is the Toms cartoon girl “MOLLY” from Boban n molly comics (I am sure every Keralite knows what I mean). I honestly don’t know what this molly part of the name refers to, probably the one who first cook of this delicious dish. Anyways, its an excellent choice for seafood lovers and is the perfect side dish for palappam and idiyappam and even white bread…
To marinate the fish
Fresh fish fillets 5 medium, cut to squares (I used tilapia) (the best used ones are pomfret & pearl spot)
Black pepper powder ½ - ¾ tsp
Turmeric powder ¼ tsp
Fennel seed powder ¼ tsp
Salt as needed
Make a paste with above ingredients with 1-2 tsp water and apply to the cleaned, cut fish pieces. Set aside for 30 minutes.
For the gravy
Onions 2 medium, thinly sliced (preferably yellow or white)
Ginger 1 TBSP, julienned
Green chilly 2-3 slit
Tomato 1 no, cut to thin rounds
Turmeric powder ½ tsp
Garam masala 2 tsp (made from cinnamon, cardamom, cloves and fennel)
Thick Coconut milk ½ cup
Thin coconut milk ¾ cup
Curry leaves a few sprigs
Salt as needed
Coconut oil 2-3 TBSP
Heat oil in a frying, shallow fry the fish pieces for 2-3 minutes on both the sides. Drain excess oil to a paper towel.
Transfer the oil used for frying to another wide mouth pan, and switch on stove to medium high heat. Add the onions and sauté till translucent. Next throw in ginger and green chillies along with curry leaves. Saute for 4-5 minutes. Add turmeric powder and the garam masala. Mix well and layer the thin tomato rounds (Reserve a few for final garnishing). Now add the thin coconut milk and gently mix. When it starts to boil add the shallow fried fish pieces. Cook covered until everything is cooked well, for about 15 minutes approximately. Do open lid occasionally and give gentle mix, so as to keep fish from not sticking to the bottom of the pan. Once cooked, add the thick coconut milk. Cook for a few more minutes or until oil starts to get separated and are visible on the surface. Adjust salt and add some curry leaves and the reserved tomato rounds. Switch off stove and keep covered until ready to serve. This is an excellent accompaniment with appam, idiyappam, bread or even chappathis…Enjoy!!