Meen Molee 4-6 portions
Coconut fish from Kerala
2 tbsp oil
2 medium onions, peeled and sliced
3 green chilies, slit
1-inch ginger, peeled and julienned
4 cloves garlic, peeled and sliced
1 tsp coriander powder
¼ tsp each pepper, cumin and turmeric powder
6 curry leaves
600 gm firm white fish fillets/steak
1 ½ cup thin coconut milk
½ cup thick coconut milk
1 tomato, thinly sliced
Heat oil in a large flat pan with a lid and fry the ingredients, from onions till garlic, until lightly browned
Add the 4 spice powders, the curry leaves and fry on a low flame for 5 minutes.
Push the masala to one side of the pan and place the fish in a single layer in the center. Spread the masala over the fish.
Pour the coconut milk, cover and cook for 10 minutes. Lightly loosen the fish by gently shaking the pan a few times while cooking. Add salt to taste.
Place the tomato slices over the molee, simmer and remove from the heat. Serve hot with rice.