Imported from Instagram

Kerala Fish Molly

Name: Kerala Fish Molly
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 1 kg ghee fish, cut into pieces (The transcript identifies the fish as “ghee fish”; use cleaned fish pieces.); lemon juice (For marinating the fish and adding to the curry; amount not stated.); black pepper powder (Used in the marinade and curry; amount not stated.); salt (Used in the marinade and added again to the curry; use to taste.); turmeric powder (Used in the marinade and curry; amount not stated.); oil (For frying the fish and sautéing the aromatics; amount not stated.); ginger (Amount not stated; prepare minced or finely chopped.); garlic (Amount not stated; prepare minced or finely chopped.); green chilies (Amount not stated; slit or finely chopped.); onion (Amount not stated; fry until cooked but do not let it turn brown.); thin coconut milk (second milk) (Amount not stated.); thick coconut milk (Added at the end; amount not stated.); tomato (Amount not stated; chop before adding.); curry leaves (Amount not stated; add as a finishing aromatic.)

Recipe by @the.cooking.aunty Instagram

Imported by Evangeline Edison on SeeMeCook

A Kerala-style fish curry made with marinated and fried fish simmered in spiced coconut milk. Ginger, garlic, green chilies, lemon, tomato, and curry leaves add a bright, aromatic finish.

6 servings55 minSouth Asian

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Ingredients

1 kg ghee fish, cut into pieces (The transcript identifies the fish as “ghee fish”; use cleaned fish pieces.)
lemon juice (For marinating the fish and adding to the curry; amount not stated.)
black pepper powder (Used in the marinade and curry; amount not stated.)
salt (Used in the marinade and added again to the curry; use to taste.)
turmeric powder (Used in the marinade and curry; amount not stated.)
oil (For frying the fish and sautéing the aromatics; amount not stated.)
ginger (Amount not stated; prepare minced or finely chopped.)
garlic (Amount not stated; prepare minced or finely chopped.)
green chilies (Amount not stated; slit or finely chopped.)
onion (Amount not stated; fry until cooked but do not let it turn brown.)
thin coconut milk (second milk) (Amount not stated.)
thick coconut milk (Added at the end; amount not stated.)
tomato (Amount not stated; chop before adding.)
curry leaves (Amount not stated; add as a finishing aromatic.)

Steps

1
Place the cleaned fish pieces in a bowl. Add lemon juice, black pepper powder, salt, and turmeric powder, then mix thoroughly so the seasoning coats the fish.
2
Marinate the fish for 20 minutes.
3
Heat a pan and add oil for frying.
4
Add the marinated fish pieces to the hot oil and fry them on both sides until well fried. Remove the fish and keep it aside.
5
In the same pan, add the ginger, garlic, and green chilies.
6
Add the onion and fry it until cooked, taking care not to let it turn brown.
7
Add turmeric powder and black pepper powder to the fried onion mixture.
8
Pour in the thin coconut milk, cover the pan, and reduce the flame.
9
Add lemon juice and let the curry boil for 5–6 minutes.
10
Add salt to taste.
11
Add the fried fish pieces to the curry and cook them in the sauce until heated through and well coated.
12
Pour in the thick coconut milk.
13
Add the chopped tomato and curry leaves, then cover the pan and finish cooking.

Notes

The transcript does not provide quantities for most ingredients, the exact fish variety, frying time, or the final covered-cooking duration. It states that the onion should not brown and that the curry boils for 5–6 minutes before the fish is added.