Fish Molly (Fish Coconut milk curry)

Preparation Time: 25 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Fish pieces(prefer skin out)Pomfret or Seer fish : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Tomatoes: 3 chopped

Green chilly: 2 split lengthwise

Ginger: 1 tsp

Garlic: 3 small cloves

Dry red chilly: 3 (amount can be increased if u prefer spicy curry)

Turmeric Powder : 1 tsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Clean the fish pieces in vinegar(to remove the fishy smell) and keep it aside.
2)      Chop big onion, green chilly and ginger and keep it aside.
3)      Grind garlic and dry red chilly and mix with the above.
4)      In a kadai, pour oil, splutter curry leaves.
5)      Dump in the mixed items from above and sauté till translucent.
6)      Add chopped tomatoes and sauté for a while.
7)      Spoon in salt as required and turmeric powder. Saute for another 2 mins.
8)      Pour in the second coconut milk and bring it to boil.
9)      Slip in the fish pieces and cook till done in medium flame.
10)  Simmer the flame and pour the first coconut milk and cook for 2 min with swirling the kadai by hand.(stirring with spoon is avoided in order to prevent breakage of fish pieces)
11)  Garnish with curry leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.