fish molee- new style

This  is one of the simplest fish recipee to go with less boned fish and very quick & easy to make it as well. Try this and use one raw mango to give a sour twist!!!

Ingredients

• 500 gm: Fish
• 2 large: Onions
• 3 medium size: Tomatoes
• 4 : Green chillies
• 1 small piece: Ginger
• 4 cloves: Garlic
• 1/4 tsp: Turmeric
• 2 : Red chillies
• 2 cup: Coconut grated
• 1 tbsp: Vinegar
• 5-10 pcs: Cashew nuts
• Salt to taste
• Oil

Preparation:

1. Cut fish into thick slices, wash and keep aside.
2. Chop the onions into fairly thick slices, chop ginger fine and slit green chillies.
3. Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
4. Chop tomatoes small, and keep 1/2 cup separately.
5. De-seed red chillies and grind till smooth along with garlic and turmeric.
6. Grind cashew nuts separately till smooth. Heat oil and put in the onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
7. Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
8. Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
9. Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
10. Cover and cook over low flame till fish is done and gravy is thick.
11. Add a little more water if gravy is too thick.
12. Drop in the reserved tomato pieces and cook for 2 minutes.
13. Gradually add the first milk and swirl the dish around till it is well mixed.
14. Keep for just a minute longer on the stove and remove.
15. Transfer to a serving dish and garnish with a single sprig of fresh mint and coriander.
16. Serve with plain rice or thickly sliced fresh bread.