Kerala Fish Molly

Butterfish in coconut milk gravy. A Kerala Syrian Christian specialty. Serve this black cod with white rice or appams, rice and coconut pancakes.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 636 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt to taste
• ½ teaspoon lemon juice
• 1 ⅛ cups water
• ¼ teaspoon ground white pepper
• 2 bay leaves
• ½ teaspoon ground turmeric
• 1 (1 inch) piece cinnamon stick
• 1 teaspoon ground coriander
• 2 large onions, chopped
• 1 teaspoon garlic paste
• 2 tomatoes, quartered
• 3 (6 ounce) fillets butterfish
• 1 ripe coconut
• 2 pods cardamom, coarsely ground
• 1 (1 inch) piece fresh ginger, peeled and julienned
• 4 green chile peppers, halved

Recipe Instructions

Step 1

Mix garlic paste, lemon juice, turmeric, and salt in a small bowl until a paste forms. Coat both sides of the butterfish with the mixture and transfer to a plate. Cover and marinate in the refrigerator for 1 hour.

Step 2

While the fish is marinating, puncture holes in the coconut's eyes with a sharp knife or skewer. Turn coconut upside down over a glass and allow water to drain completely.

Step 3

Break coconut open; pry the meat from the shell with a knife and remove any dark skin with a vegetable peeler.

Step 4

Cut the coconut into small chunks and place in a blender. Add 2 tablespoons water and blend on high until smooth. Pour into a muslin cloth over a medium bowl. Squeeze gently to remove as much liquid as possible.

Step 5

Return the coconut pulp to the blender; add 1 cup water. Process until smooth. Pour the mixture into the muslin cloth over a second bowl, squeezing to remove as much liquid as possible. Discard the pulp.

Step 6

Heat oil in a wok over medium-high heat. Add cardamom, cinnamon stick, and bay leaves; cook until fragrant, about 30 seconds. Add onions and saute until slightly softened, 4 to 5 minutes. Add ginger and chile peppers; cook for 1 minute.

Step 7

Add coriander and white pepper; mix thoroughly. Pour in second batch of coconut milk. Add fish; bring to a boil. Lower heat slightly and simmer until fish flakes easily with a fork and cooking liquid has reduced, 4 to 5 minutes. Stir in the first batch of coconut milk and immediately remove from the heat.

Step 8

Allow to cool for several minutes, stirring occasionally. Remove the bay leaves and cinnamon stick and serve hot, garnished with tomatoes.