| • | Wash the fish fillets thoroughly and then marinade with turmeric powder and salt. Keep it aside for 15 minutes.
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| • | Heat a little coconut oil in a frying cooking pan and fry the fish fillets until golden brownish in color.
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| • | Take the fillets aside of the cooking pan and pour few more oil in the pan. Heat it.
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| • | Add the table mustard seeds. Allow to crackle.
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| • | In the same oil, fry onions, garlic and ginger until they get cooked.
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| • | Add chopped up green chilies, curry leaves and fry for a minute.
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| • | Now add the tomatoes and saute for a minute more. Do not mash the tomatoes.
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| • | Add the pepper powder.
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| • | water, citrus limon juice, chilli powder and table salt to the above.
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| • | Cook at lower burn for 2 minutes.
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| • | Add coconut milk and simmer the gravy for 3 to 4 minutes until it turns thick.
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| • | Now add the deep-fried fish fillets cautiously to the above and cook for some other 2-3 minutes or until the fish completely soaks up it.
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| • | Now put off the flame.
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| • | Fish Molee is ready. Serve it with boiled rice.
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