Fish Molee

Fish molee

Ingredients

500 grams fish (preferably king fish)

2 medium onions, thinly sliced

1tablespoon ginger chopped

1 tablespoon garlic chopped

1 green chili, slitted

3-4 whole cardamom

4-5 cloves

1 inch cinnamon stick

3 tomatoes sliced

1 teaspoon vinegar

2 cups thin coconut milk (randam paal)

1 cup thick coconut milk

2 sprigs curry leaves

1+ ½  teaspoon chili powder

½ teaspoon pepper powder

½ teaspoon turmeric powder

Salt and oil as required

Method

• Marinate the fish pieces with 1 teaspoon red chili powder, ½ teaspoon pepper powder, turmeric powder and keep aside for 20-25 minutes.
• Shallow fry in oil until light golden colour.
• Heat 1-2 tablespoon oil in a pan.
• Splutter cardamom, cloves and cinnamon.
• Sauté green chili, ginger, garlic, curryleaves and stir until raw smell goes off.
• Sauté onions until transparent.
• Add ½ teaspoon red chili powder and stir.
• Add  tomatoes and stir for 3-4 minutes.
• Add medium thick coconut milk and allow it to boil.
• Add fish pieces along with required salt.
• Add 1 teaspoon vinegar.
• Cover and cook for 2-3 minutes in medium flame.
• Finally add thick coconut milk and heat for 1-2 minutes.(do not boil)
• Serve hot with appam/rice.

*In order to make thick gravy add 1-2 teaspoon of corn flour.