|Ingredients for marination & shallow fry|
|Fish steaks||5-6 pieces|
|Turmeric powder||1/2 teaspoon|
|Lemon juice||1 teaspoon|
|Black pepper powder||1/2 teaspoon|
|Coconut oil (for shallow fry)||2 tablespoons|
|Onion||1 cup (sliced)|
|Tomato||1/2 cup (cut into big chunks)|
|Green Chilies||6 (slit open)|
|Garlic||4 cloves (crushed)|
|Ginger||2 inch piece (crushed)|
|Thin coconut milk||1 cup (Second extract)|
|Thick coconut milk||1 cup (First extract)|
|Coconut oil||1 tablespoon (for curry)|
|Mustard seeds||1/2 teaspoon|
|Curry leaves||6 leaves|
To make coconut milk – You may need about 2 cups fresh grated coconut and some water to grind. First grind the coconut with 1 cup water in a blender/ mixie / mixer. To need to grind until the coconut blends well to form a creamy solution. Now pour this coconut solution through a fine sieve to extract as much milk as possible by pressing the pulp. That extracted milk is going to be the first extract coconut milk. It is usually very thick and creamy. Put back strained coconut pulp / chakkai with another cup of water and blend. Again pour this coconut solution through the sieve and extract the milk. The resultant milk will be your second extract coconut milk which will be very light and thin.
Marinate– Wash and clean the fish steaks , rub it with turmeric powder, pepper powder, salt and lemon juice. Let it sit for 10 minutes. Choose fleshy fish steaks for this recipe. I’ve used Pomfret fish steaks / Vavval meen for this recipe. You can also try with king fish, tilapia, seabass, koduva, thengai paarai..any fatty fish will suit for this recipe.
Shallow fry– Heat oil in a pan (preferably coconut oil) and shallow fry the fish on both sides. Do not brown them too much just a minute or two on each side to cook them through. Once done, keep them aside.
To make the Fish Molly– Heat coconut oil in a pan and splutter mustard seeds and curry leaves. Add in chopped onions along with green chili, ginger and garlic. Keep flame at low medium throughout from this step onwards. Fry till the onion till it becomes translucent.
Now add the second extract coconut milk, shallow fried fish and salt. Bring the curry to a boil, cover with a lid and cook for 7-8 minutes over medium flame.
Once done, remove the lid and bring the flame to low setting. Add the first extract coconut milk and chopped tomato chunks. Simmer for few minutes, garnish with some curry leaves and switch off!
- Serves 2-3 adults
- Do not over cook any coconut dish, it may curdle or separate.
- Ensure you cook this dish over low flame which is the key. The onions should not brown but should be fully cooked.
- Adding 1/4 teaspoon of garam masala or adding whole garam masala were part of Poornimas recipe but they taste good simple without much spices. Do try both versions!