Fish Mollee

I am very nostalgic, when i think of fish mollee. I get lost in the moments and memories when fish mollee was cooked and served by my mother and the whole family enjoying that meal. Those are some happy memories.
Usually fish mollee is cooked with neimeen ( Seer fish ) in my house. I had also tasted fish mollee made with karimeen (which is a very bony fish) and the taste was awesome. Tilapia is similar to karimeen and i made fish mollee with whole tilapia. The taste was mind blowing for me. So here is the recipe for fish mollee.

Ingredients

1 lb - Tilapia /Seer fish / pomfret, cut to small pieces.

To marinate the fish

1/2 tsp - Turmeric powder

2 to 3 tsp - red chili powder / kashmiri chili powder

salt to taste

Extract coconut milk from one coconut

1/2 cup - Thick first extract

1.5 cup - Second extract

Other Ingredients

2 - Green chili, slit in center

2 inch piece - Ginger

1 - Onion, diced

2 medium size - Tomatoes, quartered

2 sticks - Cinnamon

3 - cloves

2 to 3 sprigs - Curry leaves

Method

1 ) Marinate the fish pieces with marinating ingredients for 5 minutes.

2 ) Heat a pan and fry the fish pieces, lightly on both sides. Don't have to fully fry and cook the pieces. This is to seal in and make the pieces firm. Also frying enhances the taste. Set aside the fried fish pieces.

3 ) In the same oil that fish was fried in, add cinnamon, cloves, onion and fry onion to a light brown colour. Then add green chili, ginger and curry leaves. Stir and fry for a minute. Add tomatoes and cook for 2 to 3 minutes.

4 ) Add the fried fish pieces and the second extracted coconut milk. Cook for 2 to 3 minutes on slow flame. Adjust salt as to taste.

5 ) Finally add the thick first extract of the coconut milk and take off the stove.

Serve hot with vellayappam, Idiappam, puttu or ghee rice.