Ingredients (Serves 5)
1. Fish – 1/2 kg (king fish, pomphret, salmon, pearl spot etc)
Pepper powder – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – To taste
For the gravy
2. Coconut oil – 2 – 3 tbsp
3. Onion – 1.5 – 2 cup, thinly sliced
Ginger – 2 tsp, thinly sliced
Garlic – 1 tsp, chopped
Green chilies – 2 – 3, slit
Curry leaves – A few
4. Turmeric powder – 1 pinch
Coriander powder – 2.5 tsp
Pepper powder – 1 pinch
5. Coconut milk, medium thick – 1.5 cup or as required
Cashew nuts – 10 – 12, soaked in warm water for 15 minutes and ground to a paste
Vinegar – 1/2 tsp
6. Tomato – 1 medium-large, sliced to rounds
7. Thick coconut milk – 1/4 cup
8. Coconut oil – 1 tsp
9. Curry leaves – A few, torn
10. Salt – To taste
Method
1. Marinate the fish pieces with the remaining ingredients numbered 1 for at least 15 minutes. Shallow fry them until 1/2 – 3/4th done in a wide, deep non-stick pan over medium-low heat (only for about 1- 2 minutes on all sides, do not brown them) and keep aside.
2. In the same pan, add onion, a pinch of salt, ginger, garlic, green chilies and curry leaves. Stir until onion turns light golden. Add turmeric powder, coriander powder and pepper powder. Cook until their raw smell leaves. Add medium thick coconut milk, cashew paste, few sliced tomatoes, 1/2 tsp vinegar, curry leaves and enough salt. Bring to a slow boil. Now lower the heat to low-medium and add the shallow fried fish pieces. Swirl the pan gently to mix the fish pieces with the gravy. Cover and cook for 7 – 8 minutes or until the fish pieces are completely done. Now add the thick coconut milk, a pinch pepper powder and the remaining tomato slices. Mix well and switch off. Check for salt. Add 1 tsp coconut oil and a few torn curry leaves. Serve hot with bread or appams.
Restaurant Style Fish Moli (With cashew paste) is a post by Yummy O Yummy