Fish Molee

INGREDIENTS

• 500g firm white fish fillets (like kingfish, pomfret, or tilapia)
• 2 tbsp coconut oil
• 1 large onion, finely sliced
• 1-2 green chilies, slit lengthwise
• 1 tbsp ginger-garlic paste
• 2 ripe tomatoes, chopped
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 cup coconut milk
• 1/2 cup water
• 1 tbsp lemon juice
• 1 sprig curry leaves
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tbsp garam masala

Recipe

Step 1: Prepare the Fish

- Clean the fish fillets and cut them into medium-sized pieces. Pat dry with paper towels.

- Sprinkle turmeric and salt over the fish pieces, and set them aside to marinate for about 10 minutes.

Step 2: Sauté the Aromatics

- Heat coconut oil in a large pan over medium heat.

- Add sliced onions and sauté until golden brown and soft.

- Add ginger-garlic paste and green chilies, and sauté for another 2-3 minutes until fragrant.

- Add chopped tomatoes and cook until they become soft and begin to break down.

Step 3: Add Spices and Coconut Milk

- Sprinkle turmeric, black pepper, and garam masala into the pan, and stir to combine.

- Add the coconut milk and water, and mix well to form a smooth gravy.

- Bring the mixture to a simmer for 5-7 minutes, allowing the flavors to meld together.

Step 4: Cook the Fish

- Gently place the marinated fish pieces into the simmering gravy.

- Add curry leaves and cover the pan with a lid. Let the fish cook for about 8-10 minutes on low heat, turning the fish gently once.

- Be careful not to break the fish while turning.

Step 5: Final Touches

- Once the fish is cooked through and the gravy has thickened slightly, add lemon juice and stir gently.

- Taste the gravy and adjust salt if needed.

Step 6: Garnish and Serve

- Garnish with fresh coriander leaves and serve hot with rice or appams.

- Fish Molee is best enjoyed with steamed rice or soft bread (like chapati or paratha).

Bonus Tip:

- You can also add a few green cardamom pods for a more aromatic flavor.