Fish Mollie Vs. Chilly Fish

She never was a “fish” person. Though she had quit eating non vegetarian foods for almost 5yrs now, she did recall her earlier ‘chicken-centric’ style of eating. Her craving was always linked with chicken and she could eat only that for every day at a stretch, without tiring.

Her Dad however loved fish. Loves it rather! And in all those years of childhood, she must have eaten fish mostly with him or for him. And of all the different styles of fish, it was the chilly fish that she kinda liked and stuck to. She was not much into experimenting with foods anyway.

So coming back to the present vegetarian status. It was a Sunday and she was just out of a nasty bout of flu and “sick” days. Looking at her tired and haggard face, mom asked her in a whispering tone – “Why don’t I make you an omelette? Just this once?” She was too tired to protest and suddenly she remembered her short-lived liking for Chilly Fish. And given the fact that she loved to surprise others, esp. her parents, she exclaimed loudly “Not Egg Ma. Why not some Fish Mollie?”

Now why she said ‘Fish Mollie’ instead of ‘Chilly Fish’ is something we will never know. What was interesting was the fact that one was a kerala dish and the other was a chinese one. And her parents definitely preferred the former anyday. So what happened after her melodramatic statement, was a big flurry of activity which included mom & dad exchanging a list of restaurants before deciding on one where they could take her to for the best fish mollie in town! Sensing their enthusiasm and joy, she did not have the heart to tell them that 1. she was kidding and 2. if at all she wanted something it was chilly fish…

So within a matter of less than an hour, the three of them were sitting in one of the famous Kerala restaurants called ‘Kumarakom’ and ordering for the ‘Fish Mollie’. Funny thing was that by this time she was feeling squeamish and could not, for the life of her,  understand how she had ended up there. Even her parents were doubtful whether the momemtum would carry this adventure through but they were valiantly optimistic. To their credit though, they did order for a veg. stew (just in case).

The meal consisted of Fish Mollie, Fish Masala, Appam, Kappa & Veg Stew. They  certainly had more than they needed! But they all managed to finish it off in style. She did eat a considerable portion of both the ‘fish’ dishes and also appeared mildly satiated. All along she kept trying to find a similarity between what she was eating and what she had been dreaming of.

So finally all she knew was how Fish Mollie tasted and how different it was from Chilly Fish. She also knew she will have to satisfy her craving another time, and that too without her parents. Maybe it was their craving she was fulfilling this time!

She did however think of taking up acting as a serious career, for she thought she definitely had immense potential 🙂

(Pls find pasted below both the fish recipes [taken randomly from the internet], just in case 😉

Fish Mollie


Fleshy fish- 500gms

Onion – 4 nos

Tomato – 3 big

Ginger – 1 inch

Garlic – 10 cloves

Green chillies – 5 nos

Tamarind – 1 lemon size

Coconut – 1

Mustard seeds – 1 tsp

Turmeric – 2 tsp

Chilli powder – 3 tbsp

Coriander powder – 4 tbsp.

Garam masala – 2 tsp

Pepper powder – 2 tsp

Coconut/vegetable oil

Curry leaves – 2 sprigs

Salt to taste


Cut the fish into 1.5inch cubes. Avoid bony fish. Make a paste of 1tsp turmeric, 1 tbsp chilli powder, 1 tbsp coriander powder, 1 tsp pepper powder, salt and juice of 1 lemon or 2 tsp vinegar. Apply it to the cut fish and refrigerate for atleast an hour. This can be done a day before too. Medium fry the fish pieces and keep separately. Chop the onion and tomato into small pieces seperately. Grate the ginger and garlic. Slit the green chillies. Add the tamarind to 1/2 cup water. Extract coconut milk so that you have one cup of thick coconut milk and two cups of thin milk.Take a heavy bottom vessel with lid. Splutter the mustard seeds in 2 tbsp oil. Fry the onion till golden brown. Add the grated ginger and garlic and chillies. Add the tomato and fry till dry. Add the chilli powder, coriander powder, masala and 2tbsp water. Fry till the masala is fried(be careful not to burn it). Add the two cups of thin coconut milk and the tamarind extract and cook covered. When it starts bo! iling reduce the flame, add salt and the fried fish pieces. Stir carefully so that the fish pieces do not break. Cook covered for 5 minutes in the lowest flame. Turn off the flame. Add the thick coconut milk and stir slowly. Check the salt and spice. Add if necessary. Garnish with curry leaves. A good accompaniment for rice, chapati and bread.

(Sreedevi Pillai,

Chilli fish


1. 1 kg of small pieces of boneless fish

2. 200 gms Ginger cut into small pieces

3. 300 gms Garlic cut into small pieces

4. Coriander leaves

5. 1 Onion cut into long pieces

6. All purpose flour – 200 gms

7. Egg – 1

8.  Bell pepper – 1 cut into small pieces

9. Agin-o-motto – a pinch

10. chilli powder, salt, black pepper to taste

11. Vinegar – 5 tablespoons

12. Green chillies – 10 cut into small pieces


1) Mix the all purpose flour, beaten egg, ginger garlic paste, salt, chilli powder to make a paste.

2) Add the fish to the paste and let it for 45 minutes

3) Heat some oil in a pan and deep fry the chicken.

4) Heat a little oil in a pan and fry the onions, bell pepper, ginger and garlic pieces, cut green chillies.

5)Add the vinegar

6) Add the fried fish pieces to the boiling mixture.

7) Add the agin-o-motto and coriander leaves.



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