| • | Wash the fish fillets thoroughly and then marinate with turmeric powder and salt. Keep it aside for 15 minutes.
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| • | Heat a little coconut oil in a frying pan and fry the fish fillets until golden brown in color.
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| • | Take the fillets out of the pan and pour some more oil in the pan. Heat it.
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| • | Add the mustard seeds. Allow to crackle.
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| • | In the same oil, fry onions, garlic and ginger till they get cooked.
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| • | Add chopped green chilies, curry leaves and fry for a minute.
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| • | Now add the tomatoes and saute for a minute more. Do not mash the tomatoes.
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| • | Add the pepper powder.
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| • | water, lemon juice, chili powder and salt to the above.
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| • | Cook at lower flame for 2 minutes.
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| • | Add coconut milk and simmer the gravy for 3 to 4 minutes until it becomes thick.
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| • | Now add the fried fish fillets carefully to the above and cook for another 2-3 minutes or till the fish completely absorbs it.
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| • | Now put off the flame.
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| • | Fish Molee is ready. Serve it with boiled rice. |
