Fish Molee



Ingredients
  1. Boneless and Skinless Fish fillets – 10 to 12 pieces (I have used King Fish and Tilapia)
  2. Cinnamon Sticks (Patta) – 2 half inch pieces
  3. Cardamom (Elakka) – 2
  4. Fennel Seeds (Perum Jeerakam) – 1/2 tsp
  5. Sliced Onion – 1 big
  6. Slit Green Chillies – 4 or 5 (Alter according to your spice tolerance)
  7. Chopped Ginger – 2 tsp
  8. Chopped Garlic – 4 cloves
  9. Sliced Tomatoes -1 medium
  10. Curry Leaves – A sprig
  11. Turmeric Powder – 1/2 tsp
  12. Black Pepper Powder – 1 tsp
  13. Fresh Garam Masala Powder – 1 tsp
  14. Red Chilly Powder – 1/2 tsp (optional)
  15. Thin Coconut Milk – 2 Cups
  16. Thick Coconut Milk – 1 Cup
  17. Vinegar – 1 tsp
  18. Oil – 2 tbsp
  19. Salt – to taste
For Marinade
  1. Turmeric Powder – 1/2 tsp
  2. Black Pepper Powder – 1 tsp
  3. Ginger Paste – 1 tsp
  4. Garlic Paste – 1 tsp
  5. Lemon Juice – 1/2 tsp
  6. Salt – to taste
Method
  1. Marinate the fish fillets using the above ingredients and keep it aside for half an hour.
  2. Heat oil in a pan and shallow fry the fish fillets lightly. Do not wait for the fillets to brown. It should be fried very lightly around 50%. Remove the fillets from oil and keep aside.
  3. Heat 2 tbsp oil in another wok. Add the cinnamon sticks, cardamom and fennel seeds and saute for a minute.
  4. Next add the sliced onions and saute till translucent.
  5. Add the slit green chillies, thinly sliced ginger and garlic pieces and saute for a few minutes.
  6. Add the chopped tomatoes and saute well until pulpy.
  7. Next add 1/2 tsp turmeric, 1 tsp pepper powder, 1/2 tsp red chilly powder, 1 tsp Garam Masala Powder and stir fry for a minute.
  8. Pour 2 cups of thin coconut milk along with some salt. Simmer the coconut milk for 5 minutes but do not boil it.
  9. When the coconut milk is hot, add the lightly fried fish fillets and cook covered on medium-low heat for 10-12 minutes till the gravy starts to thicken. Be careful not to boil the gravy or else the coconut milk can separate.
  10. Finally, pour 1 cup of thick coconut milk and simmer for another 3-4 minutes. Sprinkle 1 tsp of vinegar. Garnish with more curry leaves.

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