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(100 gms.)
3. green chilies slit as per taste, 9 - 12 thai chilies (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 3 times, first milk separated, second and third can be combined) 
7. 2 Tbsp. vinegar plus more as per taste
8. 2 Tbsp. almond powder or 1 Tbsp. flour (optional)
9. 1 Tbsp. oil
10. salt to taste( go easy on the salt, I like the sourness to stand out)

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. If using flour instead of almond powder, mix that with the first milk. 
  
  
  
  

• Now pour the second and third coconut milk into the marinated fish. 
  
  
  
  

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

• Now open the lid ,pour the remaining first 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 in oil when it is warm, and when the oil is hot, add the rest of the thinly sliced onions and sauté until brown and caramelized. Add more green chilies and curry leaves if necessary. Add vinegar as per taste. 
  

• Pour this into the curry.
  

• Serve warm with appam , chappathi ,bread etc