When it comes to Keto recipes, quite a few of the Kerala curries can actually be passed on as a Keto one. Reason being that many of these curries use coconut milk, are meat based and if you avoid the non-keto vegetables, you have a great Keto recipe going.

This Keto Fish Molly is one such recipe. To make it a keto specific recipe, I have skipped the tomatoes. So if you are not following this particular diet, you can add sliced tomatoes to the gravy as everything starts boiling together and just before you add the final round of coconut milk.

If you are looking for more Keto recipes, do check this out.

Few things to keep in mind

  • Fish: I have used sliced seer fish pieces for this recipe. You can use any fish as per your choice. We personally love seer fish and usually use it for making the fish molly.
  • Marination: Make sure the fish is properly cleaned and pat-dried before being marinated. 30 min of marination time is good enough for this recipe.
  • Pan-frying the fish: You do not want the fish to be fried fully and becoming crisp. Just pan fry it till both sides are done and the fish is still soft. It will cook further in the gravy.
  • Tomatoes: If you are not on a keto diet, you can add sliced tomatoes to the gravy just before you add the final round of coconut milk. Just let it simmer for a couple of minutes before adding the coconut milk.

Keto Fish Molly

Course: Side DishCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

If you are looking for a fish based Keto recipe, then this should match your requirement perfectly. You can pair this Kerala based fish curry with a keto bread or naan or just have it as-is.

Ingredients

  • For Marination
  • Seer Fish – 250 gms, cleaned and sliced

  • Turmeric Powder – 1/4 tsp

  • Pepper Powder – 1/2 tsp

  • Lemon Juice – 1/4 tsp

  • Salt – as per taste

  • Other Ingredients
  • Coconut Oil

  • Cardamom – 2

  • Cloves – 2

  • Cinnamon – 1/4 inch piece

  • Garlic – 3-4 cloves, sliced thin

  • Ginger – 1/4 inch piece, sliced thin

  • Green Chilli – 2, slit

  • Curry Leaves – a few

  • Onion – 1 small, sliced thin

  • Salt – as per taste

  • Turmeric Powder – 1/4 tsp

  • Coconut Milk – 1/2 cup, diluted with 1/4 cup water

  • Coconut Milk – 1/2 cup

  • Pepper – as per taste

Step by Step Process

  • Marinate the fish in the ingredients mentioned under marination and let it sit for 30 min.
  • Heat a flat pan and add a little coconut oil to it. Shallow fry the fish for 2-3 min on both sides.
  • In another pan, add some more coconut oil and add the whole spices to it first.
  • Next, add the ginger, garlic, green chilly and curry leaves to it and saute it for a few minutes.
  • Add the onions and fry the onions till translucent. Season with some salt and the turmeric powder to it.
  • Next, add the diluted coconut milk and let it come to a boil. Now, slowly add the fish slices to this and let boil together for a couple of minutes.
  • Finally, add the thick coconut milk and a few more curry leaves along with some freshly ground pepper and turn off the heat as soon as it comes to a boil.

Recipe Video

Notes

  • Fish: I have used sliced seer fish pieces for this recipe. You can use any fish as per your choice. We personally love seer fish and usually use it for making the fish molly.
  • Marination: Make sure the fish is properly cleaned and pat-dried before being marinated. 30 min of marination time is good enough for this recipe.
  • Pan-frying the fish: You do not want the fish to be fried fully and becoming crisp. Just pan fry it till both sides are done and the fish is still soft. It will cook further in the gravy.
  • Tomatoes: If you are not on a keto diet, you can add sliced tomatoes to the gravy just before you add the final round of coconut milk. Just let it simmer for a couple of minutes before adding the coconut milk.

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