FISH MOLIE

FISH MOLLEE

500 grms fish slices
1 big onion sliced fine
5 green chillies slit into 4 and cut across
1 inch ginger sliced into fine strips
3 pips garlic sliced
2 medium tomatoes puried
1 tsp tumeric powder
1 tsp lime juice
2 cups of thin and 1/2 cup thick coconut milk
2 tbs oil
1 sprig curry leaves
A pinch of pepper powder
Salt to taste
Little chopped coriander leaves for garnish.

Method:
Wash and apply little salt and tumeric powder to the fish slices.
Heat oil in a broad based cooking pot.
On low heat add in the the onions, ginger, garlic and green chillies.
Sauté them well, add in the tomato puree, curry leaves.
Stir nicely, now add in the tumeric powder and the 2 cups of thin milk.

Slowly bring to boil and simmer for some time. Add salt.
Now slowly add in the fish slices and let the gravy simmer.
Once the fish is cooked , add in the pepper powder.
Also add in the thick coconut milk. Let it slowly come to a boil.
Do not let it over boil. Remove and add the lime juice and the
Chopped coriander leaves. Serve with steaming rice.

Note: You can also lightly fry the fish and add it to the gravy.