Fish Molee
Sometimes called Fish Moilee, Fish Molly etc. this is a very mild curry from Kerala. Serve with hot boiled rice, appams or with dinner rolls.
Ingredients
1 kg any large variety whitefish
1 tsp turmeric powder
1 tsp salt
2 tsp vinegar
3 tbsp oil
3 large onions chopped fine
2 inch piece ginger chopped fine
8 green chilies chopped fine
1 fresh coconut
2 tbsp white vinegar
salt to taste for the gravy
1 ½ cups hot water
Method
Cut the fish into 2 inch pieces, and smear with turmeric, salt and vinegar, and keep aside.
Blend the coconut meat to a pulp. Keep ¼ of the pulp aside and to the rest add hot water and squeeze out milk.
Heat oil in a deep pan, fry the onions and other chopped ingredients till pale golden in color. Add coconut paste, coconut milk, fish pieces, salt and a cup of water. Cook on slow fire till gravy thickens and fish is cooked. Add vinegar and simmer for 5 minutes.
Note:
I like to drizzle 2 tspn coconut oil over the curry just before turning the off the fire along with few curry leaves.
Fish pieces may be deep fried to a golden brown color and added.
You could substitute the step of extracting coconut milk with a 13.5oz can of coconut milk and ¼ cup grated coconut ground to fine paste. Adjust the water depending on the consistency you want.