Fish Molea
Ingredients
For grinding together (this will look greenish after grinding)
- Fresh or dry coconut 4 Tbs
- Green chillies 3
- Coriander leaves 1 cup
- Salt ¼ tsp (should be added to avoid making the green chillies bitter)
Fish preparation for semi-cook
- White Pomfret 4 pieces (medium, with slits made on both sides of the fish)
- Turmeric powder 1 tsp
- Salt 1 tsp
- Oil 1 Tbsp + 3 Tbsp for shallow fry
For the gravy
- Onion 1 (chopped)
- Ginger-garlic paste ½ tsp
- Spices Cardamom-2, Cinnamon-2 pieces & Cloves-3
- Chillie powder 1 tsp (don’t add much because there are green chillies in the ground masala)
- Turmeric powder ½ tsp
- Tomatoes 2 (chopped)
- Vinegar 2 tsp
- Oil 2 Tbs (for the fry) and 2 Tbsp for the curry gravy
Instructions
- Fry the fish on both sides for 5 minute each side. Remove from the pan and keep aside.
- Grind the green masala to a smooth paste by adding a little water and keep aside.
- Heat the oil in a kadai and add the onions. Add the spices at this stage.
- After it turns pinkish, add the ginger-garlic paste and let it fry for 1 minute.
- Add the spices, chillie powder, Turmeric powder and salt and let it fry.
- Then add the ground green masala and let it fry for 2 minutes.
- Cut the tomatoes into small pieces and add to the onions and green masala fry. Let it turn pulpy.
- Add the meat with approximate water and let it cook for 5-6 whistles.
- Remove from fire and add the potatoes to cook for 2 whistles.
- Finally add the vinegar to the curry after letting out the steam from the cooker. Let it boil without cooker cover for 2 minutes.
Notes
This is the same as the Kachha Masala Egg / Meat Curry
- In place of meat, hard-boiled eggs cut into halves can be added to the curry for katcha masala egg curry. This curry need not be made in a cooker. Can be made in a kadai.
- Similarly, fish (white pomfret semi-fried with turmeric powder and some salt) can be added in place of meat and cooked for five minutes. Potatoes can be avoided when fish is added to the curry.
- Vinegar is used to cut the chillie. Potatoes has the quality of absorbing excess salt. So don’t worry if salt is much in the curry. For any curry always add less salt. If it is less, more you can add later. But don’t add excess, then nothing can be done to remove the excess salt.
