Cochin Fish Mollie

Ingredientsfor 4 servings

• 12 Fillets Red snapper or pomfret
• 2 Tbs Coconut oil 30 ml
• 1 tsp Mustard seeds 5 g
• 8 nos Garlic pods — finely chopped
• 2.5 cm Ginger julienne
• 6 nos Green chillies slit lengthwise, deseeded & julienne
• 150 g Onions sliced into rings
• Salt, to taste
• 24 nos Curry leaves
• 3 nos Tomatoes 225 gm)(cut into 8 slices each
• 1/2 tsp Turmeric powder 2 g
• 1/2 cup Coconut milk 3rd extract
• 3/4 cup Coconut milk 2nd extract
• 3/4 cup Coconut milk 1st extract
• 1 tbsp Lemon juice 15 ml

Preparation

1. Step 1

   Warm the oil in a pan.

2. Step 2

   Add mustard seeds. Stir over medium heat until they begin to allow to crackle.

3. Step 3

   Add garlic and ginger and stir for a minute.

4. Step 4

   Add green chillies and stir lightly.

5. Step 5

   Add the onions and sautT until translucent and glossy.

6. Step 6

   Add turmeric powder and give it a good stir.

7. Step 7

   Add fish and the third extract of coconut milk. Bring to a rolling boil.

8. Step 8

   Lower the heat and simmer, turning carefully once, for three minutes.

9. Step 9

   Add salt and give it a good stir.

10. Step 10

    Add curry leaves, tomatoes and the second extract.

11. Step 11

    Cover and simmer for three minutes.

12. Step 12

    Remove the pan from heat and gently (make sure that the fillets do not break) stir-in the first extract of coconut milk.

13. Step 13

    Return the pan to heat and bring to a boil over low heat.

14. Step 14

    Sprinkle lemon juice and stir carefully.

15. Step 15

    Take it off the heat. and adjust the seasoning.

16. Step 16

    Transfer the contents to a bowl.

17. Step 17

    Goes well with steamed rice.