Fish Molly Recipe

Ingredients:

• 500g fish fillets (such as kingfish or pomfret), cut into pieces
• 1 onion, thinly sliced
• 2 tomatoes, chopped
• 2 green chilies, slit lengthwise
• 1-inch ginger, finely chopped
• 4 cloves garlic, minced
• 1 cup thick coconut milk
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon mustard seeds
• A pinch of fenugreek seeds
• A handful of curry leaves
• 2 tablespoons coconut oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil in a pan over medium heat. Add mustard seeds and fenugreek seeds. Let them splutter.
2. Add sliced onions and sauté until they turn translucent.
3. Add chopped ginger, garlic, and green chilies. Sauté for a couple of minutes until fragrant.
4. Add turmeric powder and black pepper powder. Stir well to combine.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Place the fish fillets into the pan, arranging them in a single layer. Pour thick coconut milk over the fish.
7. Cover and cook on low heat for about 8-10 minutes or until the fish is cooked through.
8. Once the fish is cooked, add curry leaves and salt to taste. Stir gently to combine.
9. Garnish with fresh coriander leaves before serving.
10. Serve hot with steamed rice or appam. Enjoy the creamy goodness of Fish Molly!

About Fish Molly: Fish Molly is a quintessential dish from the South Indian state of Kerala, known for its coastal culinary delights. This creamy and mildly spiced fish curry is a celebration of the region's abundant seafood treasures. The combination of tender fish fillets cooked in rich coconut milk, along with aromatic spices, creates a symphony of flavors that is both comforting and indulgent. The subtle tanginess from tomatoes and the fragrance of curry leaves elevate the dish to culinary perfection. Traditionally served with steamed rice or appam, Fish Molly is a testament to the culinary prowess of South India. Indulge in this delectable dish for a taste of coastal paradise!