KUTTANADAN FISH MOLLY FROM KERALA

KUTTANADAN FISH MOLLY

INGREDIENTS

Fish pieces(without bones) - 250g(washed and drained)

Onion

(sliced) - 1 no

Ginger

(sliced lengthwise) - A small piece

Garlic

(sliced lengthwise) - 2 pods

Greenchillies

(slit) - 3 nos

Coconut

(grated) - 1/2 of one

Tomato

(sliced into four big pieces) - 1 no

Allpurposeflour

(Maida) - 1 tsp

Turmericpowder

- 1/2 tsp

Curryleaves

- 1 sprig

Oil

- For frying

Salt

- As reqd

DIRECTIONS

Step 1. For preparing kuttanadan fish molly, first make gashes on the fish pieces and marinate in a mixture of turmeric powder and salt.

Step 2. Heat oil in a pan and fry the fish pieces to a light golden color. Do not fry too much. Keep the fried fish aside.

Step 3. Put the grated coconut with some water in a mixer and extract the first thick and second thin extraction of coconut milk.

Step 4. Heat remaining oil in wok and fry onion, green chillies, sliced ginger, garlic and curry leaves. Saute till onion becomes translucent.

Step 5. Pour the thin extraction of coconut milk and simmer in low flame. Stir in fried fishes and sliced tomato.

Step 6. Meanwhile, mix maida in 1/4 cup water. After simmering for 5 minutes, add the thick extraction of coconut milk.

Step 7. Pour the maida mixture into the fish molly and simmer till the sauce starts thickening.

Step 8. Remove the vessel from fire. Kuttanadan fish molly, a coastal delicacy, is ready. Serve hot with appam.