Fish Molee

Description

 * Ethnicity - South Indian
 * Type of Meal - Party, Lunch, Dinner

Ingredients

 * 500 gm: Fish (preferably firm fleshed and single-boned)
 * 2 no: Onions, large
 * 3 no: Tomatoes, medium
 * 4 no: Green chillies
 * 1 small piece: Ginger
 * 4 cloves: Garlic
 * 1/4 tsp: Turmeric
 * 2 no: Red chillies
 * 2 cup: Coconut grated
 * 1 tbsp: Vinegar
 * 5-10 no: Cashew nuts
 * Salt to taste
 * Oil

Directions

 * 1) Cut fish into thick slices, wash and keep aside.
 * 2) Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
 * 3) Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
 * 4) Chop tomatoes small, and keep 1/2 cup separately.
 * 5) De-seed red chillies and grind till smooth along with garlic and turmeric.
 * 6) Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
 * 7) Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
 * 8) Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
 * 9) Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
 * 10) Cover and cook over low flame till fish is done and gravy is thick.
 * 11) Add a little more water if gravy is too thick.
 * 12) Drop in the reserved tomato pieces and cook for 2 minutes.
 * 13) Gradually add the first milk and swirl the dish around till it is well mixed.
 * 14) Keep for just a minute longer on the fire and remove.
 * 15) Transfer to a serving dish and garnish with a single sprig of mint.
 * 16) Serve with plain rice or thickly sliced fresh bread.