June 18, 2006

Fish moilly or molly?

Fish moilly or molly - how do you call this exotic fish stew? It is one of My Dhaba's all time favorites. Here is how we make this heavenly dish. It will be our pleasure to know how it fared at your home using your local ingredients. Cheers!

Fish of your choice - 1/2 kg (we used king fish fillets at this time)
Turmeric powder - 1/4 + 1/4 teaspoons
Salt - 1 teaspoon or adjusted to taste
Oil - 2 tablespoons (preferably coconut oil)
Onion - 2, medium size, finely sliced
Ginger - 1-inch piece, finely chopped and crushed a little
Green chillies - 6, fresh, sliced into half
Curry leaves - 2 sprigs, fresh
Coconut milk - 1 cup
Lime juice - 2-1/2 tablespoons

Method: Wash, clean, and cut the fish fillets into 1-1/2-inch pieces. Mix it with 1/4 teaspoon of turmeric powder and 1/2 teaspoon salt. Keep it aside for marination. Extract coconut milk and keep aside. Heat oil in a wide pan. When very hot, add onion, green chillies, and ginger. Fry for a minute and add curry leaves and continue frying it on a medium heat for 3 minutes or until onions turn soft. Add the remaining turmeric powder, salt, and approximately one cup of water. When it boils, add the marinated fish pieces. Add the marinated fish pieces to the boiling sauce. Add only enough water to cover the fish pieces. Cook on a medium heat stirring it lightly in between. Stir only with the stem end of a spoon or just shake the vessel lightly. This is to prevent the fish from breaking into bits. When the fish sauce is reduced to half its quantity and gravy thickens, add the coconut milk, cover, and cook over low heat for 3-4 minutes stirring it lightly in between. Add more salt to taste if necessary. Just a minute before removing the fish moilly from the heat source, add the lime juice, stir well, and transfer it into a serving dish. Serve hot or cool. Enjoy!



Blogger Annita said...

Amazing Pic VKN,Looks really delicious

Blogger Faffer said...

Thanks for the recipe. This is one of my favorite fish preparations.



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