Fish Molly / Stew

Fish Molly or Stew, is a one of the favorite fish curries of Kerala. Served with appams or breads, it has a place of its own. Sl.No  Ingredients  Quantity  PreCooking Preperation 
1 Fish 250 grams Cleaned
2 Curry Leaves 1 stalk  
3 Red Chilli Powder 1/2 teaspoon  
4 Turmeric Powder 1/2 teaspoon 
5 Coriander Powder 3 teaspoons 
6 Oil To cook 
7 Ginger 1 1/2 inch piece Cut into juliennes
8 Garlic 3 cloves Cut into juliennes
9 Salt To taste 
10 Onions 3 medium sized Cut into thin slices
11 Green Chillies 4 or 5 Slice lengthwise
12 Garam Masala 1 teaspoon  
13 Coconut Milk 1 cup  
14 White Vinegar 1 teaspoon  
15  Tomato 1 small Cut into thin slices
Preparation
Cut the fish into medium sized pieces, clean well, drain and keep side.
Heat oil and fry onions, green chillies, ginger, garlic, and curry leaves. Fry till onions turn golden brown.
Add turmeric powder, red chilli powder, coriander powder, garam masala, and fry well.
Add the fish, salt, water enough to cover the pieces.
Cook at a gentle heat. Keep stirring lightly (to avoid breaking of fish) in between, or just shake the pan.
When the pieces are almost cooked, increase the heat and cook till the curry thickens.
Pour the coconut milk, vinegar over the curry, and  tomatoes, keep stirring, and remove from heat when hot.
Serve hot with rice.