| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
For the marinade:
- ½ kg Licious White Pomfret
- 1 tsp turmeric powder
- 1 tsp pepper powder
- 1 tbsp Lemon Juice
- Salt - to taste
For the fish molee:
- ½ inch finely minced ginger
- 2 cloves garlic (finely chopped)
- 3-4 green chillies (slit)
- 1 medium-sized sliced onion
- ¼ tsp turmeric powder
- 1 tsp Pepper
- 1 cup thick coconut milk
- 1 cup Thin coconut milk
- 2 sprigs of curry leaves
- 1 tomato sliced into rounds
- 1 tsp Lemon Juice
- Salt - to taste
- oil
Ingredients
For the marinade:
For the fish molee:
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Instructions
- In a bowl, marinate the pomfret pieces with pepper, turmeric powder, salt, and lemon juice for 15 minutes.
- In a pan, add oil and shallow fry the pomfret on both sides. Keep it aside.
- In a separate pan, add some oil and heat it on medium flame. Add curry leaves, green chillies, ginger and garlic, and sauté until the raw smell subsides.
- Add in the sliced onions and sauté till translucent.
- Add pepper powder, turmeric powder, and thin coconut milk. Close and allow to boil for 5 minutes on medium flame. Once the oil separates, reduce to low, add lemon juice, and mix.
- Add the fried fish pieces and allow the curry to come to a boil.
- Add the thick coconut milk and cook for 2 minutes on low flame.
- Add sliced tomatoes, and curry leaves, and close the lid. Switch off the flame and let the tomato cook in the steam.
- Serve with chapati, appam, bread, or rice. Enjoy!
Recipe Notes
We know you will love making this dish. Be sure to take a few pictures for Instagram and tag us using #MadeWithLicious for a chance to win Licious Cash. Enjoy!