Fish Molee

Ingredientsfor 4 servings

• 4 large Spanish Mackeral Naimeen / Ayakoora
• 1 nos Onion sliced, large
• 2 tbsp Pepper powder
• 1/4 tsp Turmeric powder
• 3 nos Green chillies — slit
• 1/2 tsp Ginger julian
• 1/2 tsp Garlic — thinly sliced
• Lemon juice A few drops
• 1 nos Tomato small
• 1 Stick Cinnamon (Karugapatta)
• 1/2 cup Coconut milk
• Curry leaves, a few
• 3 nos Shallots — sliced (Kunjulli)
• 1 tsp All purpose flour/Corn flour for thickening gravy, Maida
• 2 tbsp Oil
• Salt, to taste

Preparation

1. Step 1

   For preparing fish molee, first wash well the fish slices and drain.

2. Step 2

   Apply a mixture of salt, pepper and turmeric on the fish pieces. Leave it in the fridge for 15 minutes for marination.

3. Step 3

   Pan-fry the fish pieces and set aside.

4. Step 4

   In the same pan, add cinnamon, sliced onions, green chillies, ginger and garlic, pepper powder, salt and add little water.

5. Step 5

   Give it a boil, add coconut milk and stir in the fried fish pieces. Heat the curry and take it off the heat before boiling starts.

6. Step 6

   In a small wok or kadai, fry shallots in oil, add tomatoes, curry leaves, little pepper powder, plain flour or corn flour and cook until well done.

7. Step 7

   Pour this into the coconut/fish mixture. Add lemon juice.thank you.Rita.