Kerala Pomfret Fish Molee (Fish Molly)

Ingredients:

·       Pomfret (whole, cleaned & cut into halves or steaks) – 2 medium (about 500–600 g)

·       Coconut oil – 3 tbsp

·       Mustard seeds – ½ tsp

·       Curry leaves – 2 sprigs

·       Onion – 2 medium, thinly sliced

·       Green chilies – 4–5 (slit lengthwise)

·       Ginger – 1 tbsp (julienned)

·       Garlic – 1 tbsp (sliced)

·       Turmeric powder – ½ tsp

·       Coriander powder – 1 tsp

·       Pepper powder – ½ tsp

·       Thin coconut milk – 1½ cups

·       Thick coconut milk – 1 cup

·       Tomato – 1 medium, sliced

·       Vinegar / Lemon juice – 1 tsp

·       Salt – to taste

Preparation:

·       Marinate the Pomfret

·       Rub the fish with salt and a pinch of turmeric powder.

·       Rest for 15 minutes.

·       Light frying (optional)

·       Heat 1 tbsp oil, shallow fry the pomfret lightly for 1–2 minutes each side (just enough to firm up, not fully cooked).

·       This step helps the delicate pomfret pieces hold their shape in the gravy.

·       Make the curry base

·       Heat coconut oil in a clay chatti or pan.

·       Splutter mustard seeds, add curry leaves.

·       Add green chilies, ginger, garlic – sauté till fragrant.

·       Add onions and cook till soft and translucent (don’t brown).

·       Add spice powders & tomato

·       Add turmeric, coriander, and pepper powder – stir on low flame.

·       Add tomato slices, cook till soft.

·       Simmer with coconut milk

·       Pour in thin coconut milk.

·       Add salt, mix, and bring to a gentle boil.

·       Cook the pomfret

·       Slide the pomfret pieces gently into the gravy.

·       Cover and cook on low flame for 8–10 minutes until fish is done.

·       Finish with thick coconut milk

·       Add thick coconut milk and simmer for 2–3 minutes (don’t let it boil hard).

·       Adjust salt, add vinegar or lemon juice.

·       Final touch

·       Garnish with fresh curry leaves and a drizzle of coconut oil.

·       Rest for 15 minutes before serving – flavors deepen beautifully.

🍴 Best Served With:

Kerala appam, idiyappam, puttu, or steamed rice.

Also delicious with soft bread rolls.