Red Fish Molly

Fish molly but in a different taste

Red Fish Molly | Pachakam

Red Fish Molly

Fish molly but in a different taste

Category : Non-Vegetarian, Seafood

By diana Thomas

Published On: 11 Aug 2006

Rating: 4
8 Votes, 4 Reviews
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30 Minutes
Served : 5
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Step 1

Clean the fish well.

Step 2

:- If its not very fresh, add salt and vinegar to the fish after cleaning and then fry it very lightly without changing its color. This is to avoid breaking of the fish while cooking.

Step 3

Heat the oil in a pan or a kadai.

Step 4

Saute onion and slit green chillies.

Step 5

When it turns brown, add ginger and garlic for few minutes then add chilly and turmeric powder and saute for sometime.

Step 6

Add the 2nd extract or thin coconut milk.

Step 7

Put the fish pieces and salt.

Step 8

Allow to cook on low fire.

Step 9

Cut the tomatoes into thick round pieces and spread on top of the fish and curry leaves.

Step 10

Cook for some more time.

Step 11

Pour the 1st extract or thick coconut milk and remove from the flame.

Step 12

:- If you want the curry to be sourer add vinegar.
:- To thicken the gravy, take 11/2 tsp of maida/corn flour. Dissolve in 1st extract of milk and add to the curry. When it starts thickening, add remaining 1st extract.
:- If you want the curry to be spicier, add pepper.

Step 13

Different from red fish molly:
Cinnamon - 2 nos
Cloves - 2 nos
Cardamom - 2 nos
Onion - 3 nos
Pepper - 1 tsp
Tomato/lime juice - 3 nos/2 tsp
No chilly powder is reqd.
Cooked green peas and carrot can be also added very little.


add ginger garlic after green chillyand onion


when and where i will put ginger and garlic


diana, thank you for sharing this modified version of fish molly. Its an excellent and delicious dish. I recommend everybody to try this out.


wow i did not know this will be very tasty .everyone should try out.really good send more recipies on fish.

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