Fish --- 10 - 12 pieces cut into 1" cubes
Big onions --- 1 sliced thin lengthwise
Green chilies --- 5 - 6 split into 2 lengthwise
Ginger garlic paste --- 1 teaspoonful
Tomatoes --- 1 cut into 8 pieces
Thin coconut milk --- 1 1/2 cups
Thick coconut milk --- 1 cup
Lime juice --- 1 tablespoonful (if very strong, add less)
Turmeric powder --- 1/4 teaspoonful
Oil --- 1 tablespoonful
Salt --- to taste

Fish Molee

1. Wash the fish thoroughly. Drain and keep aside.
2. Heat the oil on low flame in a wide shallow kadaai. Add the ginger garlic paste. Sauté for 2 minutes (should not turn brown).
3. Add the onions and green chilies. Sauté till the onion turns transparent. Add the lime juice and sauté for a moment. Add the fish pieces and turn them gently once or twice till the fish pieces turn white and opaque.
4. Add the thin coconut milk, salt, and the turmeric powder. Turn the flame high and simmer till the fish is cooked and the gravy reduces to half. Reduce the flame.
5. Add the tomato pieces and simmer for a minute. Add the thick coconut milk, stir gently and turn off the flame. Do not let the milk boil.
6. Cover and keep aside for 10 -15 minutes before serving. This will let the gravy turn thick and creamy. Serve with bread rolls.
   Serves: 4
   Preparation time: 30 minutes