{"id":742,"date":"2018-04-06T20:24:50","date_gmt":"2018-04-07T04:24:50","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=742"},"modified":"2020-07-17T16:32:56","modified_gmt":"2020-07-18T00:32:56","slug":"fish-molly","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/fish-molly\/","title":{"rendered":"Fish Molly (\u0d2b\u0d3f\u0d37\u0d4d \u0d2e\u0d4b\u0d33\u0d3f)"},"content":{"rendered":"\n
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Fish Molly<\/strong> – One of the favorite seafood dishes of Kerala, especially in Christian cuisines in eastern Kerala. Traditionally made with \u201cperl spot fish<\/a>\u201d OR karimeen (\u0d15\u0d30\u0d3f\u0d2e\u0d40\u0d7b), the fish that is known to be the \u201cking or Kerala\u2019s backwater fish industry\u201d. \u00a0The recipe here in my kitchen is a variant of the traditional preparation and also I have used Tilapia instead of karimeen. The rich spice content along with the aroma of coconut oil, makes this dish a perfect combination for palappam<\/a> fried rice or ghee rice<\/a>.<\/p>\n\n\n\n\n\n\n\n


Ingredients<\/strong><\/p>\n\n\n\n

  1. Fish cut in to medium pieces (see picture)               : \u00bd kg<\/li><\/ol>\n\n\n\n

    For marinating:-<\/p>\n\n\n\n

    1. Chilli powder      : 1 Tsp<\/li>
    2. Pepper powder  : 2 Tsp<\/li>
    3. Turmeric powder              : \u00bd Tsp<\/li>
    4. Salt for taste.<\/li>
    5. Ginger garlic paste           : 1 Tsp<\/li><\/ol>\n\n\n\n

      For gravy:-<\/p>\n\n\n\n

      1. Onion (chopped)               : 2<\/li>
      2. Tomato (chopped)           : \u00be<\/li>
      3. Green chilli (chopped)      : 5<\/li>
      4. Crushed garlic    :  2 Tbsp<\/li>
      5. Crushed ginger   :  2 Tsp<\/li>
      6. Kokum (\u0d15\u0d41\u0d1f\u0d02 \u0d2a\u0d41\u0d33\u0d3f)           :    3 pieces<\/li>
      7. Turmeric powder              : \u00bc Tsp<\/li>
      8. Chilli powder      : 2 Tsp<\/li>
      9. Coriander powder            : \u00bd  Tsp<\/li>
      10. Pepper powder  : \u00bd Tsp<\/li>
      11. Coconut milk (thin)           : 2 cup<\/li>
      12. Coconut milk (thick)         : \u00bd cup<\/li>
      13. Garam masala    : \u00bd T sp<\/li>
      14. Oil          : 3 Tbsp<\/li>
      15. Curry leaves        : 2 sprig<\/li>
      16. Salt for taste<\/li><\/ol>\n\n\n\n
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        Ingredients<\/figcaption><\/figure>\n\n\n\n

        Method<\/strong><\/p>\n\n\n\n