1. King fish(neymeen)- 10 pieces
2. Onion – 3, sliced to big pieces
3. Ginger – 1 inch
4. Green Chillin- 4
5. Curry leaves – 1 stem
6. Garlic- 2 cloves
7. Turmeric powder – ½ teaspoon
8. Coconut oil – ¼ cup
9. Fenugreek powder – ¼ teaspoon
10. Tomato – 2 large, cut into 4 pieces
11. Coconut milk – 1/2cup thick, 2 cups thin
12. Salt as required

Heat oil in a pan. Splutter mustard seeds. Add sliced onion, ginger,garlic, curry leaves and green Chilli and sauté till the colour changes to brown. Add fish pieces and tomato to it. Add thin coconut milk mixed with turmeric powder and salt. Let it boil. When the gravy becomes thick, add thick coconut milk and heat in low flame for 10 minutes. Until it gets cooled do not cover it with the lid.
Note:-This may be served with bread. Generally, fleshy fish such as seer fish, King fish (neymeen), Pomfret (aavoli), Pearlspot (Karimeen) etc., are used for fish molly. Fried or non-fried fish may be used. To make it more spicy number of green Chilli may be increased.)