Fish Molee

Ingredients

• - 500 gm: Fish (preferably firm fleshed and single-boned)
• - 2 large: Onions
• - 3 medium size: Tomatoes
• - 4 : Green chillies
• - 1 small piece: Ginger
• - 4 cloves: Garlic
• - 1/4 tsp: Turmeric
• - 2 : Red chillies
• - 2 cup: Coconut grated
• - 1 tbsp: Vinegar
• - 5-10 pcs: Cashew nuts
• - Salt to taste
• - Oil

Method

• - Cut fish into thick slices, wash and keep aside.
• - Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
• - Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
• - Chop tomatoes small, and keep 1/2 cup separately.
• - De-seed red chillies and grind till smooth along with garlic and turmeric.
• - Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
• - Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
• - Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
• - Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
• - Cover and cook over low flame till fish is done and gravy is thick.
• - Add a little more water if gravy is too thick.
• - Drop in the reserved tomato pieces and cook for 2 minutes.
• - Gradually add the first milk and swirl the dish around till it is well mixed.
• - Keep for just a minute longer on the fire and remove.
• - Transfer to a serving dish and garnish with a single sprig of mint.
• - Serve with plain rice or thickly sliced fresh bread.