Cochin Fish Mollie is one of those recipes that instantly transports you to the backwaters of Kerala. This gentle fish curry is all about letting fresh ingredients shine together. The pomfret stays beautifully flaky while swimming in a silky coconut milk gravy that’s been kissed with aromatic spices. What makes this dish special is how the flavors build layer by layer. You start with the pop of mustard seeds, then add the holy trinity of garlic, ginger, and green chilies. The result? Pure comfort food that feels like a warm hug from grandma’s kitchen.
About the Recipe
You should surely try this recipe because it’s like having a ticket to South Indian coastal cooking without leaving your kitchen. This isn’t just any fish curry – it’s a gentle, aromatic dish that won’t overwhelm your taste buds with heat. The coconut milk makes everything incredibly creamy and rich, while the fresh herbs and spices add just the right amount of warmth. Plus, it’s forgiving for beginners and comes together in about 30 minutes. Trust me, once you smell those mustard seeds popping in coconut oil, you’ll be hooked on this cooking style.
Why You’ll Love This Recipe
First off, this recipe is practically foolproof. The gentle cooking method means you won’t accidentally overcook your fish, and the coconut milk creates this luxurious sauce that tastes way fancier than the effort you put in. I love how the curry leaves release their incredible aroma when they hit the warm coconut milk – it’s pure magic. The balance here is perfect too. You get the richness from coconut milk, freshness from tomatoes and lemon juice, and just enough spice to keep things interesting. And here’s the best part – it tastes even better the next day, so you can meal prep like a pro.
Cochin Fish Mollie
Cooking Tips
Don’t rush the onions – let them get properly translucent for the best flavor base. When you add the fish, be gentle. Pomfret is delicate, so turning it carefully keeps those fillets intact. Here’s a pro tip: add the thick coconut milk off the heat first, then return to gentle heat. This prevents curdling. Also, fresh curry leaves make a huge difference over dried ones. You can find them at Indian grocery stores, and they freeze well for future use.
Serving and Storing Suggestions
This recipe serves 4 people generously and takes about 25-30 minutes from start to finish. Serve it hot over fluffy basmati rice or even with some crusty bread to soak up that amazing sauce. Leftovers keep well in the fridge for up to 2 days. Just reheat gently to avoid breaking up the fish. You can also freeze the curry for up to a month, though the fish texture might change slightly.
Similar Recipes
- Fish Curry with Tamarind
- Goan Fish Curry
- Malabar Fish Curry
- Coconut Prawn Curry
- Kerala Fish Molee with Kingfish
Nutrient Benefits
Pomfret is packed with high-quality protein and healthy omega-3 fatty acids that support heart and brain health. Coconut milk provides healthy fats that help your body absorb fat-soluble vitamins. The garlic and ginger offer anti-inflammatory properties, while turmeric brings its famous antioxidant benefits. Curry leaves contain compounds that may help regulate blood sugar levels. This dish gives you a nutritious meal that doesn’t skimp on flavour.
Cochin Fish Mollie
Ingredients
- 6 fillets Pomfret Fish
- 1 tbsp Coconut Oil
- 1/2 tsp Mustard Seeds
- 4 cloves Garlic (finely chopped)
- 1/4 inch Ginger (julienned)
- 3 Green Chillies (slit, deseeded and julienned)
- 1 to 2 Onions (sliced into rounds)
- Curry Leaves (handful)
- 1 to 2 Tomatoes (cut into slices)
- 1/4 tsp Turmeric Powder
- Coconut Milk (1/2 cup thick + 1/2 cup thin)
- 1/2 tbsp Lemon Juice
- Salt as per taste
Instructions
- Heat oil in a pan.
- Add mustard seeds and fry till they splutter.
- Add garlic, ginger and green chillies.
- Stir fry for a minute or two.
- Add onions and saute till translucent.
- Add turmeric powder and the fish fillets.
- Add 1/2 of the thin coconut milk and bring to a boil.
- Reduce heat and simmer for 3 minutes, turning the fish once or twice.
- Add salt and mix well.
- Add the remaining thin coconut milk, curry leaves and tomatoes.
- Cover the pan with a lid and cook for 3 minutes.
- Remove from heat and add the thick coconut milk.
- Stir carefully without breaking the fish fillets.
- Return the pan to heat and bring to a boil over low heat.
- Add lemon juice and stir gently.
- Remove and transfer the fish to a bowl.
- Serve hot with plain rice.
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Frequently Asked Questions
Can I use other fish instead of pomfret?
Yes. Kingfish, snapper, or even cod work beautifully. Just pick firm, white fish that won’t fall apart during cooking. Adjust cooking time based on thickness – thicker pieces need a minute or two longer.
What if I can’t find fresh curry leaves?
Fresh curry leaves really make a difference, but you can skip them if needed. Some Indian stores sell frozen curry leaves, which work almost as well. Dried curry leaves lose most of their flavor, so I’d rather leave them out than use dried ones.
How do I prevent the coconut milk from curdling?
The key is temperature control. Add thick coconut milk when the pan is off the heat, stir gently, then return to very low heat. Never let coconut milk boil vigorously – it should just barely simmer. Room temperature coconut milk also curdles less than cold.
Can I make this curry spicier?
Surely. Add more green chilies or include some red chili powder with the turmeric. You could also add a pinch of black pepper at the end. Start small though – you can always add more heat, but you can’t take it away.
