Fish Molly - Mild Fish Curry

Ingredientsfor 4 servings

• For marinade
• 500 g Fish sliced into medium pieces, washed and — drained
• 1/2 Of Lemon juice
• 1/2 tsp Salt
• Green masala
• 2 nos Onions sliced length wise, medium size
• 2 nos Green chillies spitted
• 1 inch Ginger julienne
• 4 To Garlic — sliced
• 3 nos Pepper corns
• 1/2 tsp Turmeric powder
• 1/2 Of Lemon juice
• 300 ml Coconut milk
• 2 tbsp Cooking oil
• For tempering
• 1/2 tsp Mustard seeds
• 2 sprig Curry leaves

Preparation

1. Step 1

   Marinate the washed fish pieces with lemon juice and salt and set aside for 15 minutes.

2. Step 2

   Heat a nonstick saucepan over medium-high heat until hot.

3. Step 3

   Add oil and swirl to coat the bottom.

4. Step 4

   Add mustard seeds, when it allow to crackle, add curry leaves, pepper corns and sliced onions.

5. Step 5

   Stir and cook for 1 minute till the onions are soft and translucent.

6. Step 6

   Add ginger, green chillies and garlic and stir till the garlic are cooked and then add turmeric and stir.

7. Step 7

   Slowly slide in fish pieces and cook for a minute.

8. Step 8

   Lower the flame on simmer and add enough salt.

9. Step 9

   Swirl the pan with your hand to distribute the salt (this helps to keep the fish pieces intact).

10. Step 10

    Add coconut milk and simmer for 10 minutes.

11. Step 11

    Turn off the heat and add lemon juice.

12. Step 12

    Transfer to a serving plate and garnish with curry leaves!