Fish cooked in coconut milk, pepper and curry leaves. Best eaten with ghee rice
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Spanish Mackeral(Naimeen / Ayakoora) - 4 large
- Onion(sliced, large) - 1 no
- Pepper powder - 2 tbsp
- Turmeric powder - 1/4 tsp
- Green chillies(slit) - 3 nos
- Ginger(julian) - 1/2 tsp
- garlic(thinly sliced) - 1/2 tsp
- Lemon juice(A few drops) -
- Tomato(small) - 1 no
- Cinnamon(Karugapatta) - 1 stick
- Coconut milk - 1/2 cup
- Curry leaves(Few) -
- Shallots(sliced, Kunjulli) - 3 nos
- All purpose flour/Corn Flour(for thickening gravy, Maida) - 1 tsp
- Oil - 2 tbsp
- Salt(As reqd) -
Ingredients
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Instructions
- For preparing fish molee, first wash well the fish slices and drain.
- Shallow fry the fish pieces and keep aside.
- In the same pan, add cinnamon, sliced onions, green chillies, ginger and garlic, pepper powder, salt and add little water.
- In a small wok or kadai, fry shallots in oil, add tomatoes, curry leaves, little pepper powder, plain flour or corn flour and saute till well done.
- Pour this into the coconut/fish mixture. Add lemon juice. Enjoy..thank you ..Rita
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