Name: Kerala Fish Molly
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5 servings
Cuisine: South Asian
Ingredients: 1 kg Ghee fish fillets or steaks (Cut into serving-size pieces; the transcript identifies the fish as ghee fish.); 2 tbsp Lemon juice (Divided between the fish marinade and curry.); 1.5 tsp Black pepper powder (Divided between the marinade and curry.); Salt (To taste; used in the marinade and added again to the curry.); 1 tsp Ground turmeric (Divided between the marinade and curry.); 0.25 cup Cooking oil (For frying the fish and sautéing the aromatics; the amount is estimated from the transcript.); 1 tbsp Fresh ginger (Finely chopped or julienned.); 6 cloves Garlic (Finely chopped or minced.); 3 Green chilies (Slit lengthwise; adjust to taste.); 2 medium Onion (Thinly sliced; fry only until softened and translucent, not brown.); 2 cups Thin coconut milk (The transcript calls this the second milk; use diluted coconut milk if necessary.); 1 cup Thick coconut milk (Add at the end and heat gently without a vigorous boil.); 1 medium Tomato (Sliced or cut into wedges.); 12 leaves Fresh curry leaves (Use a small handful; add with the tomato at the end.)

Steps

Cut the fish into evenly sized serving pieces and pat them dry. Place the pieces in a bowl.
Add lemon juice, part of the black pepper powder, part of the turmeric powder, and salt to the fish. Mix thoroughly so every piece is coated.
Cover and marinate the fish for 20 minutes so the seasoning penetrates the flesh.
Heat a wide frying pan over medium heat and add enough cooking oil to coat the base generously.
Add the marinated fish pieces to the hot oil in a single layer. Fry until the underside is lightly browned and the fish releases easily from the pan.
Turn the fish and fry the second side until lightly browned and nearly cooked through. Transfer the fish to a plate and keep it aside.
Using the same pan, add the chopped ginger, minced garlic, and slit green chilies. Sauté until fragrant, taking care not to burn the garlic.
Add the sliced onion and cook gently until softened and translucent. Do not let the onion turn brown; Fish Molly should remain pale and delicate.
Add the remaining turmeric powder and black pepper powder. Stir briefly to coat the aromatics and bloom the spices.
Pour in the thin, or second, coconut milk. Stir, cover the pan, and reduce the heat to low.
Add the remaining lemon juice and let the coconut-milk gravy simmer gently for 5–6 minutes. Keep the heat low so the coconut milk does not split.
Taste the gravy and add salt as needed.
Return the fried fish pieces to the pan, spooning the gravy over them. Simmer gently until the fish is fully cooked and has absorbed some of the sauce.
Pour in the thick coconut milk and stir or shake the pan carefully to combine without breaking the fish.
Add the tomato pieces and curry leaves. Cover the pan and cook gently for a few minutes, just until the tomato softens and the curry is hot. Do not bring the thick coconut milk to a hard boil.
Serve the Fish Molly hot with rice, appam, or another mild Kerala-style accompaniment.

Notes

The video gives no exact measurements for most ingredients, so quantities other than the 1 kg fish and 20-minute marinade/5–6-minute simmer are practical estimates. Keep the onion pale, use low heat after adding coconut milk, and avoid vigorous boiling after adding the thick coconut milk to prevent curdling.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 510
Protein: 46 g
Carbs: 11 g
Fat: 32 g
Fiber: 2 g

Where the calories come from

Ghee fish fillets or steaks47%
Cooking oil19%
Thick coconut milk18%
Thin coconut milk9%
Onion3%
Everything else3%

main
fish
Kerala
South Indian
coconut milk
gluten-free
dairy-free
stovetop

Kerala Fish Molly

Ingredients

Steps

Notes

Nutrition

Where the calories come from

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