Name: Cochin Fish Mollie
Prep time: 30 min
Total time: 30 min
Ingredients: 12 fillets Red snapper or pomfret; 2 tbs Coconut oil (30 ml); 1 tsp Mustard seeds (5 g); 8 nos Garlic pods (finely chopped); 2.5 cm Ginger (julienne); 6 nos Green chillies (slit lengthwise, deseeded & julienne); 150 gm Onions (sliced into rings); Salt (As reqd); 24 nos Curry leaves; 3 nos Tomatoes (225 gm)(cut into 8 slices each); 1/2 tsp Turmeric powder (2 g); 1/2 cup Coconut milk (3rd extract); 3/4 cup Coconut milk (2nd extract); 3/4 cup Coconut milk (1st extract); 1 tbsp Lemon juice (15 ml)

Cochin Fish Mollie

Fish made in coconut milk

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

12 fillets Red snapper or pomfret
2 tbs Coconut oil 30 ml
1 tsp Mustard seeds 5 g
8 nos Garlic pods finely chopped
2.5 cm Ginger julienne
6 nos Green chillies slit lengthwise, deseeded & julienne
150 gm Onions sliced into rings
Salt As reqd
24 nos Curry leaves
3 nos Tomatoes 225 gm)(cut into 8 slices each
1/2 tsp Turmeric powder 2 g
1/2 cup Coconut milk 3rd extract
3/4 cup Coconut milk 2nd extract
3/4 cup Coconut milk 1st extract
1 tbsp Lemon juice 15 ml

Instructions

Heat oil in a pan.
Add mustard seeds. Stir over medium heat until they begin to splutter.
Add garlic and ginger and stir for a minute.
Add green chillies and stir lightly.
Add the onions and sautT until translucent and glossy.
Add turmeric powder and stir well.
Add fish and the third extract of coconut milk. Bring it to a boil.
Lower the heat and simmer, turning carefully once, for three minutes.
Add salt and stir well.
Add curry leaves, tomatoes and the second extract.
Cover and simmer for three minutes.
Remove the pan from heat and gently (make sure that the fillets do not break) stir-in the first extract of coconut milk.
Return the pan to heat and bring to a boil over low heat.
Sprinkle lemon juice and stir carefully.
Remove from heat and adjust the seasoning.
Transfer the contents to a bowl.
:- Serve with steamed rice.

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Cochin Fish Mollie