Mouthwatering Kerala fish molee to serve with crispy palappam

A rage among seafood lovers in Kerala, the fish molee is where fish is cooked with oodles of coconut milk and native spices.

½ kg fish, cubed
1 tomato, diced
1 tsp ginger, chopped fine
1 tsp garlic, chopped fine
4-5 green chillies, slit
1 dsp vinegar
¼ cup vegetable oil
Salt, as required
¼ tsp turmeric powder
1 tsp peppercorns
1 dsp maida/white flour
A few sprigs of curry leaves
1 cup thin coconut milk
¾ cup thick coconut milk

In a pan, pour oil
Drop peppercorns in the hot oil and let them splutter
Toss the onions in and saute well
Put in ginger, garlic and green chillies
Add the curry leaves as well
Add the maida (white flour) and enough salt
Put in the turmeric powder
Now, add the cubed fish and saute well
Add the thin coconut milk to it
Put the lid on the curry and let it cook
In ten minutes, add the vinegar and keep for cooking again
Once cooked well, add the diced tomato
Pour in the thick coconut milk and take off the flame before it boils
Traditional fish molee is ready to be relished

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