Fish Molee

Ingredients

Fish – 500 gm (single boned fish)

Onions – 2 large

Tomatoes – 3 medium sized

Green chillies – 4

Garlic – 4 cloves

Ginger – 1 inch piece

Red chillies – 2

Turmeric – ¼ tsp

Grated coconut – 2 cup

Vinegar – 1 tbl.sp

Cashew nits – 1 tbl.sp

Salt to taste

Oil

Method

Cut fish into thick slices and wash and keep aside.  Cut onions into thick rounds, chop ginger and slit green chilies. Extract half cup of first  milk from coconut and two and half cup from second milk and keep aside. Chop tomatoes small and keep half cup separately. Make a paste of red chillies, garlic and turmeric. Make a paste of cashew nuts.

Heat oil in a pan, add round onions and chopped ginger, fry till it becomes transparent. Add green chillies and sauté for a minutes, then add tomatoes and ground ingredients and salt.

Add second coconut milk and vinegar. Stir till gravy is well blended and gently drop in the fish pieces. Cover and cook till the fish is done and gravy is thick. Drop half cup tomatoes and cook for two minutes. Gradually add the first coconut milk, cook for a minute and remove from fire, garnish with mint leaves. Serve hot with plain rice or fresh bread.