FISH MOLLY

Some call it fish moilee.I like fish molly better . I often wonder how it got its name. Maybe the lady who first made it , was called molly.
 RECIPE

1. appr. 500  gms of fish ( I have used tilapia fillets; don't take more than the said amount of weight) 
2. 1 medium-sized onion, thinly sliced
3. 12 green chilies slit(the heat of the curry is only from green chilies)
4. 2 small pieces of ginger sliced thin
5. 1 sprig of curry leaves
6. 3  cups coconut milk squeezed from 3 cups shredded coconut (squeezed twice)
7. 2 Tbsp. vinegar
8. 2 Tbsp. almond powder(optional)
9. 1 Tbsp. oil
10. salt to taste(1-1/2 tsp) 

METHOD

• Wash , cut and clean the fish , drain and keep aside.
• Mix 3/4 of the sliced onions, green chilies, curry leaves, 1 tbsp. vinegar, and 1 tbsp. almond powder with the fish and keep aside for 30 minutes. if you have time, first rub the onions, green chilies and curry leaves and then add the remaining ingredients. 
  
  
  
  

• Now pour 3/4th of the coconut milk into the marinated fish. 
  
  
  
  

• Cover the pot and turn on the stove, on medium high heat and cook for 15 minutes.(Clay pot takes a lot of time to heat up). The onions will become slightly translucent.
  

• Now open the lid ,pour the remaining coconut milk. Bring to a slight boil , add salt. Turn off the stove.
  
  
  
  

• Keep covered for 30 minutes. After 30 minutes , check for salt.
• Heat a pan , pour oil when warm , when the oil is hot add in the rest of the thinly sliced onions and sauté till brown and caramelized. Add more green chilies and curry leaves  if required.
  

• Pour this into the curry.
  

• Serve warm with appam , chappathi ,bread etc