Fish Moilee

Ingredients

• Fish fillets*** 500g
• (Marinated in salt and lemon juice for 5-10 minutes and rinsed)
• Coconut oil 2 tbsp
• Mustard (sarson) seeds 1 ½ tsp
• Cloves (laung) 4
• Cinnamon (broken small) 1/8 tsp
• Green cardamom (chhoti elaichi) 4
• Pepper corns 4
• Curry leaves (kadi patta) 1 sprig (12-15 leaves)
• Garlic, sliced 2 tsp
• Ginger, sliced 2 tsp
• Green chillies slit 2-3
• Onions, sliced thin 1 cup (200 g)
• Turmeric (haldi) ¼ tsp
• Coconut milk 2 cups + 1 cup water
• Tomato, cut into 4 1 medium (2” diameter, approx.)
• Salt to taste or 2 tsp
• Lemon juice 2 tbsp or to taste
• ***You can use a whole fish of about the same weight, scale and make slits on the outside.

Preparation

• Pat the fish dry and keep aside.

• Heat oil in pan. Add mustard seeds, cloves, cinnamon, cardamom, pepper corns, curry leaves, sliced garlic, and ginger juliennes; slit green chillies, sliced onions, turmeric powder and 1 cup coconut milk+1 cup water.

• Cook till onions turn translucent. Add salt and the fish. Cover and cook for 5 minutes.

• When cooked tender add the rest of the coconut milk and tomatoes, and simmer for 2-3 minutes.

• Shut off the heat, add the lemon juice and serve