Welcome aboard!
Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!
One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)
I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.
If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.
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Happy cooking!
Dershana
This fragrant, mildly spiced fish curry is a complete antithesis to the usual fiery-red kerala fish curry. Fish molly is popular among the christian community in Kerala. It's usually served as accompaniment to bread or appam in family get togethers and feasts.
Fish (King fish/pomfret/tilapia/sharry) - 1/2 kg
Onions - 2
Ginger - 1" piece
Green chillies - 5 Nos
Tomatoes - 2 Nos
Garam masala - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coconut milk - 2 1/2 cups (500 ml).The instant powder works well or if its fresh coconut extract, use the cream of 1/2 a big coconut.
Curry leaves - 5-6 sprigs
Coconut oil - 1 teaspoon
Remove as much skin as possible from the fish and slice into medium sized pieces. Clean with salt and fresh lemon juice to remove the fishy odour:-)
Slice onions and slit gren chillies. Grind the ginger. Heat a little oil in a skillet and saute onions, ginger and green chillies. Mix a cup of the coconut milk with a cup of water to dilute it and add to the skillet. Add the fish pieces and turmeric powder in. Cover and simmer cook till fish is almost done. Add the cubed tomatoes,garam masala and half the curry leaves. Let cook. Add the rest of the coconut milk. Add salt to taste, a drizzle of coconut oil and curry leaves. Take off flame and let stay for about 15 minutes for the flavour to mingle.
Fish (King fish/pomfret/tilapia/sharry) - 1/2 kg
7 comments:
i do agree to disagree with you,,,,,,in typical kottayam fish moley does no have garam masala may dear, though, great effort dear
Hi sapna, would be nice if you could share your recipe :-)
my recipes, like the blog intro will tell you, are all modified and tampered with to suit my palate.no claims to authenticity:-)
Hi dear, Soup is awesome. Fish molly looks gr8. Another new recipe for me to tickle my taste buds.
Fish molly....wow looks really drooling in coconut milk
There is a suprise for you in my blog. Click here to know what the suprise is, http://kitchenflavours.blogspot.com/2008/07/fruit-chaat.html
Since i am a vegetarian, I don't think i can comment on this recipe. But it looks good. Have tagged you Dershana, check out my blog
Cool recipe! I haven't tried with the fish yet. That book I have is so good, Dershana. Comparing your recipe for Kalan, it is really sound authentic.
I am confused about so many way to say Moily, Moley, Molee and Molly. I guess they are all right, just the way people say it! :))
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