Fish Moly (Kuttanadan special)

Ingredients:

Karimeen (Pearl spot) or Pomfret - ½ kg
Grated Coconut - 1 whole
Big Onions - 2
Green Chillies - 5
Ginger - 3 inch
Garlic - 4 pods
Big tomato - 1
Curry leaves - 1 sprig
Maida - 2 tsp
Oil for frying
Salt to taste

Cut fish into medium size. Clean thoroughly with salt. Make a slit on each piece and apply turmeric and salt. Fry the fish lightly on both sides. See that it does not turn brown and that it retains the yellow colour. Keep aside the fish and also the remaining oil. In a grinder, put the grated coconut and extract first and second milk from it. Keep them separately. Keep a cheena chatti (wok) on medium flame and pour the remaining oil that you have reserved after frying the fish. Add the onions (medium sliced), chilies cut length-wise and julians of ginger and garlic. Saute till translucent but not golden brown. Add the second coconut milk and let it simmer for a while on low flame. Gently keep the fried fish and a tomato cut into four big pieces. After about 3 minutes, add the first milk. Now mix maida in half glass of water. As the fish molly starts to simmer, pour the maida mixed in water. Let it simmer for two minutes on low flame. Now, the sauce slowly starts thickening… we are done, turn off the flame. Serve hot or cold with appam or bread.

Tips:
1. Use only green chilies for this lip smacking subtle delicacy of kerala.