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You need to prepare Cashew nuts -.
Use Fish - ( I prefer Salmon fillet).
Use Butter Oil / -.
Prepare Cloves -.
You need to prepare Cardamom - lightly crushed -.
You need to prepare Bay leaves cinnamon - -.
Provide Onion finely chopped -.
Prepare Curry leaves -.
You need Garlic thinly sliced -.
Provide Ginger chopped - thumb sized.
You need Green chili (or as per your heat level.) slit -.
Prepare Turmeric tea - spoon.
Prepare Tomato diced - plump or medium.
Use Coconut milk Canned -.
Prepare Salt.
Use Garam masala tea - spoon ( Homemade).
Use Black peppercorns tea spoon to tea - spoon.
Use coconut milk Canned -.
Provide Tempering.
Provide Coconut oil ghee butter / / -.
Use cashew nuts.
You need raisins.

Short Tips:

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Soak cashew nut in water for 15 minutes..
Clean Salmon fillet and cut into big chunky pieces.
Heat oil in a wide mouthed pan and add cloves, cardamom and bay leaf and fry for a minute..
Add curry leaves and onion and saute for 5-6 minutes. Sprinkle some water if needed in between..
Add chopped garlic, and ginger and green chili and saute till the raw smell disappears..
Add turmeric, coconut milk + water mix, salt to taste and combine well..
Arrange fish and tomato pieces in a single layer an inch apart, cover and cook for 10 minutes..
Uncover the pan, add garam masala and freshly crushed black pepper, mix in gently or shake the pan for the masala to get mixed in and cook covered for another 10 minutes or so..
Grind the soaked cashew nut with a lil coconut milk to a fine paste. Mix it with remaining coconut milk.
Uncover the pan, add the coconut milk- cashew mix to the pan, let heat through for a minute and remove..
Prepare the tempering and pour over the stew. Let it stand covered for at least 15 minutes before serving.

Meen molee made with coconut milk. We love coconut based curries in our house. Long time ago, I saw this recipe for Kerala fish molly in a WGBH show made by Chef Sanjeev. On the show, Chef told how his mother would apply turmeric mixed with milk on him when he was. It is made by marinating the fish in masala and frying it.

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