Kerala Style Fish Molly is a lightly spiced fish curry. Appam/ Palappam with Fish Molly is a favourite of every Keralites. I do not know about you friends but it is my favourite. Half fried fish pieces are cooked in coconut milk based gravy with some spices so that flavour of the fish dominates tin the curry. Kerala Style Fish Molee tastes yummy with Appam, Chappatis and Bread. Fish used for the dish can range anything from king fish to any fleshy ones. We have introduced a simplified version of Kerala Style Fish Molly dish. I have used pearl fish/ karimeen for the recipe and I guess it is the best one for molly.
Fish molly is a simple fish curry that might have been brought to Kerala by some foreign countries.You can make this using coconut powder or fresh coconut milk or canned coconut milk. But fresh coconut milk is preferred. The freshness of the fish is very important. If you use old and frozen fish….the taste differs…so do not compromise on the freshness of the fish. Try it today itself and enjoy!
Marinate the fish pieces with pepper powder, turmeric powder, salt and lemon juice. Keep it for half an hour. Shallow fry the marinated fish for just 2-3 minutes.
Heat oil in a pan. Add ginger garlic paste and green chillies. Saute for a minute. Add chopped small and big onions.
Once the onion becomes soft add thin coconut milk. Let it boil. Add the fried fish pieces and required salt.
After that add tomatoes and curry leaves. When the gravy becomes thick, sprinkle little garam masala(optional).
Once the tomatoes cooked add thick coconut milk and just heat it. Don't stir it using spoon.
Switch off the flame and serve hot.