Fish Molee

500 g Fish , cut into cubes
1 onion, finely chopped
6 cloves garlic, thinly sliced
1 - inch piece ginger, finely chopped
5 green chillies, slit lengthwise
1 teaspoon crushed peppercorns
1 spring curry leaves
3/4 cup water
1 1/2 teaspoon vinegar

1/2 teaspoon turmeric powder
1/2 cup thick coconut milk
1 tablespoon cooking oil
1 1/2 teaspoon corn flour or maida ( dilute in 1 tablespoon water )
Salt to taste
Tomato slices for garnishing ( optional )

Heat oil in a pan / kadai. Add onion and fry on a low heat for 4- 5 minutes. Add diluted cornflour or maida. Saute slowly for 2-3 minutes. Add chopped ginger, thinly sliced garlic, slit green chillies and crushed peppercorns. Saute on a low heat for 4-5 minutes. Add fish cubes, water, vinegar , turmeric powder and salt to taste. Cover with a lid and cook on a low heat for 8 - 10 minutes or till done. Finally, add thick coconut milk. Stir well slowly . Do not boil again. It’s a good accompaniment with Appam.

1 kg boneless fish fillet
200 g onion , sliced
4 cloves garlic, crushed
1 teaspoon turmeric powder
2 x 400 ml cans coconut milk
1 tablespoon vegetable oil
1 spring curry leaves
Salt to taste

1 teaspoon coriander powder
2 teaspoon cumin powder
1/4 teaspoon cardamom powder

Heat oil in a large pan , shallow fry onion and garlic , stir continuously until onion is browned lightly. Add spices, fry on a low heat until fragrant. Add curry leaves and coconut milk. Cook about 20 minutes or until sauce thickens. Add boneless fish cubes. Adjust salt. Cover with a lid and cook on a low heat for 10 minutes or until fish is tender.