Meen Paal Curry/Fish Molee (Traditional Fare)

The fish Molee as we now know it, is obviously a much evolved gourmet fare. But certainly, all such delicacies must have evolved from something simple but unique. It would seem to me that this recipe is that mother of all fish molees. 

                                          Courtesy: Alice D'cruz

INGREDIENTS:  

Any fish: 500 g  

Whole coriander: 1tbsp

Coconut::2tbsps

Red chilli: 10 (use only the seeds)

Coconut milk: 1 ½ cup (thin extract)

Coconut milk: 1/2 cup (thick)

Green chill: 10 (slit)        

Ginger: 1”piece sliced

Shallots: 1/2 cup

Turmeric powder: 1/2 tsp

Tamarind pulp: 1 tbsp

Vinegar: 1 tbsp

Coconut oil: 1 tbsp

Curry leaves a few

 Salt to taste.

METHOD:

Clean, cut fish into pieces, depending  on the fish  you are using. 

Grind coconut, chilli seeds & coriander seeds to a fine paste.

In a large earthen ware/curry chatty, mix ground masala, thin extract of coconut milk, turmeric powder, salt, tamarind pulp, slit green chilli, ginger & a few curry leaves.

Bring  this gravy to a boil, drop in fish. Cook till done.

Over a low flame, pour thick coconut milk & vinegar.

Take off fire.

Heat coconut oil in a kadai, fry sliced shallots till golden brown.

Pour over Paal curry.

Serve with appam , bread or rice.