Red Fish Molly
Fish molly but in a different taste
Servings Prep Time
5people 30minutes
Servings Prep Time
5people 30minutes
  1. Clean the fish well.
  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.
  3. Heat the oil in a pan or a kadai.
  4. Saute onion and slit green chillies.
  5. When it turns brown, add ginger and garlic for few minutes then add chilly and turmeric powder and saute for sometime.
  6. Add the 2nd extract or thin coconut milk.
  7. Put the fish pieces and salt.
  8. Allow to cook on low fire.
  9. Cut the tomatoes into thick round pieces and spread on top of the fish and curry leaves.
  10. Cook for some more time.
  11. Pour the 1st extract or thick coconut milk and remove from the flame.
  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.
  13. WHITE FISH MOLLY:- 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.