Fish Molly (Mildly spiced fish in coconut milk)

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.

Spicy Kerala Fish Curry

For most Keralites ( a little state at the southern most corner of India) fish is an indispensible part of everyday meal. There are a zillion different ways to making the ubiquitous Kerala fish curry. Each town in the little state seems to have its own regional take on it! Here I give you one of the oldest ways to the traditional, spicy red fish curry. It's ranks well on the health count with its preference for omega - 3 fatty acid rich fish varieties and minimal oil requirement.

Fresh Mackerel or sardines - 1/2 kg

Small onions (shallots/scallions) - 10-12 nos (sliced into two)

Green chillies - 3-4 (slit)

Ginger - 1 medium sized piece (julienned)

Garlic - 4 big cloves (minced)

Kudampuli (Gambooge/malabar tamarind)- 3 pieces

Curry leaves - 6-8 sprigs

Red chilli powder (cayenne pepper) - 3 teaspoons

Turmeric powder - 1/2 teaspoon

Coriander powder - 1/4 teaspoon

Coconut oil - 1 teaspoon

Salt to taste
Clean and cut the fish into medium sized pieces (if you are using small sardines, just snip off the head, clean the insides and use them whole).In an earthern vessal (cooking pot) or an ordinary skillet if you dont have its earthern counterpart, layer the curry leaf sprigs so that they form the base for the rest of the ingredients. Soak the kudampuli in water for about 5 minutes and add it into the pot along with all the other ingredients except coconut oil and salt. Add 1 1/2 cups of water and let simmer on slow fire with the lid on. When the fish appears almost cooked add the salt. When cooked , remove from fire, take off lid add a dash of coconut oil and a few more curry leaves and replace lid. let stand for an hour before serving.

Serve with cooked rice or tapioca (cassava/kappa).
PS: This gravy tastes even more better on the next day. It doesn't spoil if not refridgerated.

Fish fingers

Fish fillets (any white fleshed fish works for me) - 1/2 kg
Pepper powder - 1 teaspoon
Lemon - 3 juicy ones
For the batter
Corn flour - 1 cup
Egg white - 2 eggs
Rice flour - 1 teaspoon
Semolina - 1 teaspoon
Salt & Pepper powder - just a little bit
Bread crumbs - as required to roll the fingers in
Oil - to deep fry

Cut the fish fillets into strips. Marinade in the lemon juice, pepper powder, and some salt for about 1 hour.Seperate the egg whites from the yolks. We need only the egg white here (cuts down the calories ;-). Whisk the egg whites well and add in the cornflour, rice flour and semolina. Semolina is optional but adds to the crispiness. Add a little water if the batter is too stick. Stir well to clear any lumps. Season with salt and pepper powder.Dip the fish fingers in the batter and swirl till they are well coated. Spread the bread crumbs in a plate and roll the batter coasted fish fingers till they are covered by bread crumbs. Deep fry in any odourless vegetable oil.Place them on kitchen tissue to absorb the extra oil and serve with tomato ketchup and onion rings marinaded in lemon juice.