Kuttanadan Fish Molly
Marinated fish pieces are fried and then cooked in coconut milk
Ingredients
- 250 g Fish pieces washed and drained, without bones
- 1 no Onion sliced
- Ginger A small piece, sliced lengthwise
- 2 pods Garlic sliced lengthwise
- 3 nos Green chillies slit
- 1/2 of Coconut grated
- 1 no Tomato sliced into four big pieces
- 1 tsp All purpose flour Maida
- 1/2 tsp Turmeric powder
- 1 sprig Curry leaves
- Oil For frying
- Salt As reqd
Instructions
- For preparing kuttanadan fish molly, first make gashes on the fish pieces and marinate in a mixture of turmeric powder and salt.
- Heat oil in a pan and fry the fish pieces to a light golden color. Do not fry too much. Keep the fried fish aside.
- Put the grated coconut with some water in a mixer and extract the first thick and second thin extraction of coconut milk.
- Heat remaining oil in wok and fry onion, green chillies, sliced ginger, garlic and curry leaves. Saute till onion becomes translucent.
- Pour the thin extraction of coconut milk and simmer in low flame. Stir in fried fishes and sliced tomato.
- Meanwhile, mix maida in 1/4 cup water. After simmering for 5 minutes, add the thick extraction of coconut milk.
- Pour the maida mixture into the fish molly and simmer till the sauce starts thickening.
- Remove the vessel from fire. Kuttanadan fish molly, a coastal delicacy, is ready. Serve hot with appam.
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