Fish Molly - Mild Fish Curry
Very mild fish curry .
Ingredients
- For marinade
- 500 gms Fish sliced into medium pieces, washed and drained
- 1/2 of Lemon juice
- 1/2 tsp Salt
- Green masala
- 2 nos Onions sliced length wise, medium size
- 2 nos Green chillies spitted
- 1 inch Ginger julienne
- 4 to Garlic sliced
- 3 nos Pepper corns
- 1/2 tsp Turmeric powder
- 1/2 of Lemon juice
- 300 ml Coconut milk
- 2 tbsp Cooking oil
- For tempering
- 1/2 tsp Mustard seeds
- 2 sprigs Curry leaves
Instructions
- Marinate the washed fish pieces with lemon juice and salt and keep aside for 15 minutes.
- Heat a nonstick saucepan over medium-high heat until hot.
- Add oil and swirl to coat the bottom.
- Add mustard seeds, when it splutter, add curry leaves, pepper corns and sliced onions .
- Stir and cook for 1 minute till the onions are soft and translucent.
- Add ginger, green chillies and garlic and stir till the garlic are cooked and then add turmeric and stir.
- Slowly slide in fish pieces and cook for a minute.
- Lower the flame on simmer and add enough salt.
- Swirl the pan with your hand to distribute the salt (this helps to keep the fish pieces intact).
- Add coconut milk and simmer for 10 minutes.
- Switch off the flame and add lemon juice.
- :- Transfer to a serving plate and garnish with curry leaves!!!
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