Malabar fish moilee

Ingredients	Quantity
Pomfert	1
Or
Rawas – Ind. Salmon, Karimeen (pearl spot)	500gms
Oil	30ml
Rice	50gms
Garlic (peeled and roasted slightly)	2 cloves
Ginger	2” pieces
Green chillies	3 to 5
Cumin	5gms (1 level tsp)
Turmeric	1 tsp
Salt	to taste
Coconut	1
Tomatoes (wash, quarter and deseed)	2
Red chillies (deseeded)	10

Clean, wash and remove the slime on the skin of the fish with the blunt part of the knife or by scrubbing. Remove entrails. Wash thoroughly. Apply the ground chilli mixed with a little turmeric, salt and vinegar or lime on the fish inside and out. Cut into large slices (darne) or debone and cut into chunky cubes. Roast rice without browning. Grind together with roasted garlic, ginger, green chillies, cumin and turmeric. Mix in grated coconut. Add one cup of warm water. Extract the milk and set aside. Add two to three cups of water and prepare a second extract. Heat the oil in a moilly pan (chatty or heavy bottomed stainless steel pan). Fry fish lightly, add the second extract and heat till it simmers. Add the fish and simmer till done. Add the quartered tomatoes, one broken red chilly, curry leaves and vinegar or lime juice. Simmer for a minute or two. Check for seasoning and remove.