FISH MOLLIE

Mild, creamy and heartwarming is what comes to mind when I think of

fish Mollie. Story goes that it was created to suit the less spicy taste of the Europeans during their reign in Kerala. My version of it is very simple-full of flavor and anyone can easily make it.

 To start with,

1) Marinate 6pieces of boneless fish cut into halves for 30-45 min.I used boneless Tilapia this time .if bone and skin on-use 3 medium size fish cut into halfs. ( I prefer the bone in)

-one spoon Turmeric powder

-one spoon crushed pepper

-one spoon crushed ginger

-few curry leaves(optional)

-one- two spoons coconut oil

-salt 

2)Fry the fish pieces on high flame in canola oil or coconut oil until half cooked and slightly brown on the outside.Keep aside.

3)In a another pan-in some coconut oil-saute

-one onion

-one spoon of ginger cut in to matchsticks

-2-3green chillis slit open

once its all slightly roasted add in

-one spoon of coriander powder

-one teaspoon turmeric

-one teaspoon pepper powder

-3 tomatoes cut in to quarters

saute till it all comes together-most of the tomatoes must hold its shape.

4)Add in one and a half cup of medium thick coconut milk and few torn curry leaves and let it bubble.(I used coconut milk powder available in Indian stores-you can use pure pressed coconut milk or canned coconut milk)

5)Add in the fish pieces into the bubbling concoction..cover and cook for nearly 5 minutes till the flavors intermingle.

  

6)Add in one cup of thick coconut milk and remove from heat as soon as its lightly heated and add salt as needed.

Serve it with parrotta,Chapatti,Appam,Rice,naan or even flour tortilla.

This dish is magic with simple flavorful ingredients like coconut milk which gives the creaminess ,tomato-sour, green chilli ,ginger, pepper-heat and ofcourse-coconut oil,curry leaves, coriander powder -the unique combination of flavors that cannot be replaced.