RECIPE OF FISH MOLLY

KERALA CUISINE
INGREDIENTS
King Fish or Pomfret fish or Seer fish
Onions 2 nos.
Green chillies 6 nos.
Tomato 2 nos.
Garlic 4 pieces.
Curry leaves 2 sprigs.
Coconut oil 1/4 cup (5-6 teaspoons)
Coconut powder 200 g
Turmeric Powder tsp.
Mango 1 no.
Salt tea spoon
Pepper powder teaspoon
Fennel Seeds teaspoon
Water
HOW TO COOK
Heat 1 tsp of coconut oil in a kadai. Soat finely chopped onion, followed by half cut chillies, curry
leaves and crushed garlic. Add tsp of salt and mix well. Add tsp of turmeric powder and spoon
of pepper powder. After add cup of second-strained coconut milk and to 1 cup of water. When it
comes to boil, add 2-4 pieces of sliced mangoes (depending on the required spiciness) and 2-5 pieces of
cut fish. When this gets boiled and the gravy thickens, slowly add the half a cup of first-strained thick
coconut milk. Off the stove before it gets to boil, otherwise the milk will get separated. Now serve the
dish in a bowl with slightly soated finely chopped tomatoes, curry leaves and fennel seeds.