FISH MOLLY
Some call it fish moilee.I like fish molly better . I often wonder how it got its name. Maybe the lady who first made it , was called molly.
RECIPE
RECIPE
- appr. 500 gms of fish ( I have used tilapia fillets, don't take more than the said amount of weight)
- 1 medium sized onion, thinly sliced
- 12 green chilies slit(the heat of the curry is only from green chilies)
- 2 small piece of ginger sliced thin
- 1 sprig curry leaves
- 3 cups coconut milk squeezed from 3 cups shredded coconut (squeezed twice)
- 2 Tbsp. vinegar
- 2 Tbsp. almond powder(optional)
- 1 Tbsp. oil
- salt to taste(1-1/2 tsp)
- Wash , cut and clean the fish , drain and keep aside.
- Mix 3/4 of the amount of sliced onions , green chilies , curry leaves , 1 Tbsp. vinegar , tbsp. almond powder along with the fish and keep aside for 30 minutes.
- Now pour 3/4th of the coconut milk into the marinated fish.
- Cover the pot and turn on the stove, on medium high heat and cook for 15 minutes.(Clay pot takes a lot of time to heat up). The onions will become slightly translucent.
- Now open the lid ,pour the remaining coconut milk. Bring to a slight boil , add salt. Turn off the stove.
- Keep covered for 30 minutes. After 30 minutes , check for salt.
- Heat a pan , pour oil when warm , when the oil is hot add in the rest of the thinly sliced onions and sauté till brown and caramelized. Add more green chilies and curry leaves if required.
- Pour this into the curry.
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