My visit to Mangalore after Christmas 2010 and early January 2011 was full of excitement, fun and food. We had a great time visiting all our old haunts and eating the various food Mangalore is famous for. Nothing matches fish molee which is by far my favourite and evokes nostalgia of food filled summer holidays at my grandparents house where we could eat to our heart's content. Simple and easy it is a gourmet's delight and I have passed on the recipe to many a friend. A fantastic way to start the New Year too. A Happy & Prosperous 2011 to one and all.
The Recipe
1 kg sliced fish (seer, salmon, pomfret or any other). Wash and drain. Marinade in 1 1/2 tbsp. Kundapur fish masala (chilli powder, vinegar and salt) for 15 minutes. Roll in sooji and deep fry. Drain and keep hot while preparing the coconut gravy.
Coconut Gravy:
250 ml coconut milk; 2 sliced onion; 2 sprigs curry leaves; 1 garlic minced; 1/2 inch ginger minced; 1 tbsp oil; 2 green chillies slit; 1/2 tomato, chopped;1 cup water; pinch turmeric and salt to taste.
Boil the water, 1 sliced onion, ginger and garlic, tomato, green chillies and turmeric with salt to taste for a minute. Lower flame and add the coconut milk. Bring to simmer and remove from fire. Add the fish and seasoning. Serve hot with white rice. Guaranteed to get over within minutes.
Season the curry leaves and 1 sliced onion till brown in the oil.
