Fish Moli / Fish Molee

 

 

Ingredients (Serves 5)

To Marinate

1. Fish – 1/2 kg (I used tilapia. It will taste best with king fish, pomfret or pearlspot)

Pepper powder – 3/4 tsp

Turmeric powder – 1/2 tsp

Salt – To taste

For the gravy

2. Coconut oil – 2 – 3 tbsp

3. Onion – 1 medium-large, thinly sliced and halved

Ginger –  2 tsp, thinly sliced

Green chilies – 4 – 5, slit

Curry leaves – A few

4. Turmeric powder – 1 pinch

5. Medium-thick coconut milk – 1 cup

Tomato – 1 small, cut into medium thick rounds

Vinegar – 1/4 –  1/2 tsp or to taste

Garam masala powder – 1 pinch (optional)

6. Thick coconut milk – 1/3 cup or as needed

Freshly crushed pepper powder – 1/2 tsp

Tomato – 1 small, cut into thin rounds

Curry leaves – A few

Coconut oil – 1 – 2 tsp

7. Salt – To taste

Method

1. Clean and rinse the fish fillet. Cube them. Marinate them with the ingredients under marinade for at least 30 minutes.  Shallow fry them until  1/2 -3/4 th done in a wide, deep non-stick pan over medium-low heat (only for about two or three minutes on each sides, do not brown them) and keep aside.

2. In  the same pan, heat some more coconut oil. Add onion, ginger, green chilies and curry leaves. Stir until onion turns soft and translucent, about 7 – 8 minutes, then add the medium thick coconut milk, half of the sliced tomatoes, few curry leaves, 1/2 tsp vinegar, 1 pinch garam masala powder if using and enough salt. Bring to a boil. Now lower the heat to low and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 8 – 10 minutes or until the fish pieces are completely cooked and gravy is thick. Now add the thick coconut milk, 4 – 5 thin tomato slices, 1/2 tsp freshly ground pepper powder and a few curry leaves. Mix gently and taste check for salt. Cook for 1 minute and switch off. Check for salt. Add 1 – 2 tsp coconut oil for an extra taste. It tastes best after 10 minutes. Mix gently and serve with bread or appam.