Fish Molly | Kerala Style Fish Molee

Exploring the Origins of Fish Molly

Fish Molly, a culinary gem hailing from the coastal regions of Kerala, is a dish that transcends the boundaries of traditional seafood preparations. This gastronomic delight has found its way into the hearts and palates of food enthusiasts around the world, earning its place as a must experience delicacy.

Cultural Heritage

At its core, Kerala Style Fish Molee is a celebration of the rich cultural tapestry of Kerala, where the bounty of the sea meets the aromatic allure of spices. This dish represents the harmonious union of ingredients that have been carefully selected to create a symphony of flavors that dance on the taste buds.

Choice Of Fish

The choice of fish in Fish Molly is crucial, with options like king fish or seer fish often taking center stage. These varieties offer a firm and succulent texture that complements the creamy nature of the coconut milk based curry. The marriage of these elements results in a dish that is not only visually appealing but also a treat for the senses.

Key Ingredients

Coconut milk, a staple in Kerala cuisine, is the backbone of Fish Molly. Its inclusion adds a luxurious creaminess to the dish, elevating it to a level of indulgence that is hard to resist. The gentle sweetness of coconut milk serves as a perfect blend to the array of spices that are added.

Blending Of Flavors

Speaking of spices, Fish Molly is a showcase for the artful blending of flavors. Black pepper, green chilies, ginger, and garlic come together to create a profile that is both bold and nuanced. The use of curry leaves adds a distinctive aroma that is synonymous with South Indian cuisine. Each spice plays a role in the culinary narrative, contributing to the depth and complexity that defines Fish Molly.

Skilful Preparation

The preparation of Fish Molly is a culinary journey in itself. The process involves light frying the fish pieces in hot oil and cooking the pieces in coconut milk infused with spices and herbs, and allowing the dish to simmer to perfection. Each step is a testament to the meticulous attention to detail that goes into creating this gastronomic masterpiece.

Coastal Richness

Fish Molly is more than just a dish, it’s an experience. It embodies the spirit of Kerala’s coastal heritage, where the bounty of the sea meets the culinary prowess of its people. The aroma that wafts from a pot of simmering Fish Molly is a tantalizing invitation to partake in a journey of flavors that transcend borders and captivate the senses.

Conclusion

In conclusion, Fish Molly is a culinary triumph that has earned its place as a symbol of Kerala’s culinary excellence. Its ability to balance flavors, textures and aromas makes it a dish that transcends cultural boundaries, inviting all who encounter it to savor the richness of its heritage.

Fish Molly | Kerala Style Fish Molee

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Cuisine Kerala

Servings 5 people

Ingredients

  

1x2x3x

• 1/2 kg Fish fleshy and soft
• 2 cups Onion chopped
• 5 nos Green chillies slit lengthwise
• 6 cloves Garlic sliced
• 1 small Ginger chopped
• 1/2 tsp Turmeric powder
• 1 1/2 cup Coconut grated
• 1 tbsp All purpose flour Maida
• 1 no Tomato cut into four pieces, large
• 1 tbsp Vinegar
• 4 tbsp Oil
• Salt As reqd
• Curry leaves As reqd

Instructions

 

• Clean fish and cut into medium sized pieces. Keep this aside.
• Add some water to the grated coconut and beat in a mixer.
• Sieve and collect the first milk and keep this aside. Add some more water and extract the thinner milk.
• Heat a pan and pour oil. Mix the turmeric powder with a little water and pour this into the oil.
• Fry in medium heat until the water evaporates and oil accumulates on top.
• Drop in the fish pieces simultaneously and saute both sides till light brown. Do not fry too much. Remove the fish pieces from oil and keep aside.
• Into the hot oil, add chopped onion, ginger, green chillies, garlic and curry leaves. Saute in medium heat.
• When the onion becomes soft, add the thinner milk, vinegar and sufficient salt.
• Allow the gravy to boil and add the slightly fried fish pieces.
• Close the vessel with a lid and simmer in medium heat until the fish is cooked.
• Meanwhile, add 1/4 cup water to the maida and pour this over the fish gravy.
• Simmer in low heat and place the tomato pieces on top.
• Add the first thick coconut milk to the gravy and when it begins to boil, remove from fire.
• Yummy fish molly prepared in traditional kottayam style is ready and serve hot.
• Tips:- 1)Fish molly suits well with bread, chappatis and nan.

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