This conventional Kerala fish curry brings collectively tender pomfret fillets in a wealthy, creamy coconut milk sauce. The fragrant mix of mustard seeds, curry leaves, and recent spices creates a comforting dish that is good with steamed rice. It is surprisingly simple to make at residence.
Cochin Fish Mollie is a kind of recipes that immediately transports you to the backwaters of Kerala. This mild fish curry is all about letting recent components shine collectively. The pomfret stays fantastically flaky whereas swimming in a silky coconut milk gravy that’s been kissed with fragrant spices. What makes this dish particular is how the flavors construct layer by layer. You begin with the pop of mustard seeds, then add the holy trinity of garlic, ginger, and inexperienced chilies. The outcome? Pure consolation meals that appears like a heat hug from grandma’s kitchen.
Concerning the Recipe
It’s best to absolutely do that recipe as a result of it’s like having a ticket to South Indian coastal cooking with out leaving your kitchen. This isn’t simply any fish curry – it’s a delicate, fragrant dish that gained’t overwhelm your style buds with warmth. The coconut milk makes every little thing extremely creamy and wealthy, whereas the recent herbs and spices add simply the correct amount of heat. Plus, it’s forgiving for inexperienced persons and comes collectively in about Half-hour. Belief me, when you scent these mustard seeds popping in coconut oil, you’ll be hooked on this cooking fashion.
Why You’ll Love This Recipe
First off, this recipe is virtually foolproof. The mild cooking technique means you gained’t by accident overcook your fish, and the coconut milk creates this luxury sauce that tastes manner fancier than the trouble you place in. I really like how the curry leaves launch their unimaginable aroma once they hit the nice and cozy coconut milk – it’s pure magic. The steadiness right here is ideal too. You get the richness from coconut milk, freshness from tomatoes and lemon juice, and simply sufficient spice to maintain issues fascinating. And right here’s one of the best half – it tastes even higher the following day, so you possibly can meal prep like a professional.
Cochin Fish Mollie
Cooking Ideas
Don’t rush the onions – allow them to get correctly translucent for one of the best taste base. Whenever you add the fish, be mild. Pomfret is delicate, so turning it fastidiously retains these fillets intact. Right here’s a professional tip: add the thick coconut milk off the warmth first, then return to mild warmth. This prevents curdling. Additionally, recent curry leaves make an enormous distinction over dried ones. Yow will discover them at Indian grocery shops, they usually freeze effectively for future use.
Serving and Storing Options
This recipe serves 4 individuals generously and takes about 25-Half-hour from begin to end. Serve it sizzling over fluffy basmati rice and even with some crusty bread to absorb that tremendous sauce. Leftovers preserve effectively within the fridge for as much as 2 days. Simply reheat gently to keep away from breaking apart the fish. You can too freeze the curry for as much as a month, although the fish texture may change barely.
Nutrient Advantages
Pomfret is filled with high-quality protein and wholesome omega-3 fatty acids that assist coronary heart and mind well being. Coconut milk offers wholesome fat that assist your physique take up fat-soluble nutritional vitamins. The garlic and ginger provide anti-inflammatory properties, whereas turmeric brings its well-known antioxidant advantages. Curry leaves include compounds that will assist regulate blood sugar ranges. This dish offers you a nutritious meal that doesn’t skimp on flavour.
Cochin Fish Mollie
This conventional Kerala fish curry brings collectively tender pomfret fillets in a wealthy, creamy coconut milk sauce. The fragrant mix of mustard seeds, curry leaves, and recent spices creates a comforting dish that is good with steamed rice. It is surprisingly simple to make at residence.
Substances
- 6 fillets Pomfret Fish
- 1 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 4 cloves Garlic (finely chopped)
- 1/4 inch Ginger (julienned)
- 3 Inexperienced Chillies (slit, deseeded and julienned)
- 1 to 2 Onions (sliced into rounds)
- Curry Leaves (handful)
- 1 to 2 Tomatoes (reduce into slices)
- 1/4 tsp Turmeric Powder
- Coconut Milk (1/2 cup thick + 1/2 cup skinny)
- 1/2 tbsp Lemon Juice
- Salt as per style
Directions
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Warmth oil in a pan.
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Add mustard seeds and fry until they splutter.
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Add garlic, ginger and inexperienced chillies.
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Stir fry for a minute or two.
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Add onions and saute until translucent.
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Add turmeric powder and the fish fillets.
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Add 1/2 of the skinny coconut milk and produce to a boil.
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Cut back warmth and simmer for 3 minutes, turning the fish a few times.
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Add salt and blend effectively.
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Add the remaining skinny coconut milk, curry leaves and tomatoes.
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Cowl the pan with a lid and prepare dinner for 3 minutes.
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Take away from warmth and add the thick coconut milk.
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Stir fastidiously with out breaking the fish fillets.
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Return the pan to warmth and produce to a boil over low warmth.
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Add lemon juice and stir gently.
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Take away and switch the fish to a bowl.
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Serve sizzling with plain rice.
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Steadily Requested Questions
Can I take advantage of different fish as an alternative of pomfret?
Sure. Kingfish, snapper, and even cod work fantastically. Simply decide agency, white fish that gained’t crumble throughout cooking. Regulate cooking time primarily based on thickness – thicker items want a minute or two longer.
What if I can’t discover recent curry leaves?
Recent curry leaves actually make a distinction, however you possibly can skip them if wanted. Some Indian shops promote frozen curry leaves, which work nearly as effectively. Dried curry leaves lose most of their taste, so I’d reasonably depart them out than use dried ones.
How do I stop the coconut milk from curdling?
The secret is temperature management. Add thick coconut milk when the pan is off the warmth, stir gently, then return to very low warmth. By no means let coconut milk boil vigorously – it ought to simply barely simmer. Room temperature coconut milk additionally curdles lower than chilly.
Can I make this curry spicier?
Certainly. Add extra inexperienced chilies or embrace some pink chili powder with the turmeric. You would additionally add a pinch of black pepper on the finish. Begin small although – you possibly can at all times add extra warmth, however you possibly can’t take it away.
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