Realized that I am yet to write down the recipe of fish molly. This is my mother's recipe. I am sure another home has another version but this one is easy and is tasty too. Getting a recipe from my mother is not easy since she has not written anything down. It is all in her mind and her hand. The best way would be to see her in action but that is difficult these days since she seldom cooks and moreover her health does not permit too :(
These days when I ask her for a recipe, I would need to prompt her with the ingredients too and hence am not sure if she has left out any ingredients in this recipe. But it tastes as good as hers, so I think not.
I think Fish Molly is Fish Mappas in other places but definitely not this Mappas from BBC food :)
This one from NDTV would be more like it.
Pearl Spot (Karimeen) is the best choice for this curry but any other firm fish will do. I had some Kingfish (Neymeen) and used it this time.
Ingredients
1. Fish - 1/2 Kg (washed well with lemon juice or vinegar)
One can either put this into the gravy directly or lightly fry the fish before putting into the gravy. For frying, coat the fish with a mixture of red chilly powder, turmeric and salt. I used the fish that I had already coated for frying and it turned out fine but it is better if the fish is not coated as thickly as we do it for frying.
2. Mustard seeds - 1/2 tspn crushed
3. Cumin seeds - 1/2 tspn crushed
4. Chopped Ginger - 1 tbspn
5. Sliced Garlic - 1 tbspn
6. Sliced green chillies - as much as your taste allows since this is what will give the heat
7. Curry Leaves - a bunch
8. Onions sliced diagonally - 2 nos
9. Turmeric Powder - 1/2 tspn
10. Coconut milk - 2 cup(light) plus 1/2 cup(thick) adjust water accordingly if too thick
11. Vinegar - 1 tbspn
Method
Saute the onion in oil (preferably coconut oil) along with mustard, cumin and turmeric powder. Once the onion is soft, add the rest of the ingredients except coconut milk. Saute it until the raw smell goes. Add the thin coconut milk and once it boils, add the fish. Cover it until the fish is cooked. (10 minutes) Now add the thick coconut milk and vinegar, give the vessel a gentle swish ensuring you don't break the fish and switch off the flame.
Fish molly is ready!
These days when I ask her for a recipe, I would need to prompt her with the ingredients too and hence am not sure if she has left out any ingredients in this recipe. But it tastes as good as hers, so I think not.
I think Fish Molly is Fish Mappas in other places but definitely not this Mappas from BBC food :)
This one from NDTV would be more like it.
Pearl Spot (Karimeen) is the best choice for this curry but any other firm fish will do. I had some Kingfish (Neymeen) and used it this time.
Ingredients
1. Fish - 1/2 Kg (washed well with lemon juice or vinegar)
One can either put this into the gravy directly or lightly fry the fish before putting into the gravy. For frying, coat the fish with a mixture of red chilly powder, turmeric and salt. I used the fish that I had already coated for frying and it turned out fine but it is better if the fish is not coated as thickly as we do it for frying.
2. Mustard seeds - 1/2 tspn crushed
3. Cumin seeds - 1/2 tspn crushed
4. Chopped Ginger - 1 tbspn
5. Sliced Garlic - 1 tbspn
6. Sliced green chillies - as much as your taste allows since this is what will give the heat
7. Curry Leaves - a bunch
8. Onions sliced diagonally - 2 nos
9. Turmeric Powder - 1/2 tspn
10. Coconut milk - 2 cup(light) plus 1/2 cup(thick) adjust water accordingly if too thick
11. Vinegar - 1 tbspn
Method
Saute the onion in oil (preferably coconut oil) along with mustard, cumin and turmeric powder. Once the onion is soft, add the rest of the ingredients except coconut milk. Saute it until the raw smell goes. Add the thin coconut milk and once it boils, add the fish. Cover it until the fish is cooked. (10 minutes) Now add the thick coconut milk and vinegar, give the vessel a gentle swish ensuring you don't break the fish and switch off the flame.
Fish molly is ready!
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