Kerala Easy Fish Molly

Ingredientsfor 4 servings

• 11/2 kg Fish
• 4 tbsp Coconut oil 30 ml
• 1 tsp Fenugreek 5 gm (Uluva)
• 8 nos Garlic pods 16 gm) (chopped fine
• 2.5 cm Ginger — julienned
• 6 nos Green chillies slit lengthwise, deseeded and — julienned
• 150 g Onion sliced into rings
• Salt, to taste
• 24 nos Curry leaves
• 3 nos Tomato 225 gm)(cut into 8 slices each
• 1/2 tsp Turmeric powder 2 gm
• 1/2 cup Third extract of coconut milk 120 ml
• 3/4 cup Second extract of coconut milk 180 ml
• 3/4 cup First extract of coconut milk 180 ml
• 1 tbsp Lemon juice 15 ml

Preparation

1. Step 1

   Set a pan over medium heat and pour in the oil.

2. Step 2

   Add fenugreek seeds and let it 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.

8. Step 8

   Bring to a rolling boil. Lower the heat and simmer, turning carefully once, for about 3 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 about 3 minutes.

12. Step 12

    Remove the pan from heat and gently (to 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.