Ingredients
Fish – 1/2 Kilo
Grind to a paste
Coconut grated – 6 Teaspoon
Red Chillies – 5
Ginger – 1 Inch
Garlic – 15 Flakes
Green Chillies – 3
Cashewnuts – 10
Khus Khus – 1 Teaspoon
Somph – 1
Tomatoes – 2
Onions big – 2
Salt – To Taste
Oil – For frying
Cinnamon – 1 Small, piece
Coriander Leaves – A small bunch
Lime – 1/2
Method
Smear the fish with salt and limejuice and wash well. Fry the fish in oil and remove bones, and break into large pieces.
Heat a vessel with a 4 tsp oil, add cinnamon, add 1/2 tsp somph, then add cut onion. When onions are brown, add the cut tomatoes. When cooked add the ground masala. When cooked, add the 2 glasses of hot water, when the molee boils well and becomes thick, add the fish piece boil once, remove from fire, add time juice and cut coriander leaves.
