Fish Molee (Fish in coconut milk gravy)

Yum

           My mom makes meen molee occasionally,I made a small change in the recipe(I marinated the fish before using(from Kothiyavannu)). This dish goes well with appam, this is the first time I am making this dish as I got the green signal to give fish for my baby daughter. The doctor advised to give a mildly spiced fish gravy to begin with and she suggested fish molee.

Ingredients: 
King Fish(any firm fleshed fish), washed, cleaned & cubed  - ½ kg.
Turmeric powder                               -         1 tsp.
Lemon juice                                      -         of half a lemon
Salt         
Onion, sliced finely                          -        2
Tomato, sliced                                  -        1
Ginger garlic paste                           -         1 Tbsp.
Black pepper powder                       -         ½ tsp.
Thin Coconut Milk                          -          1 Cup
Thick Coconut Milk                        -           1 cup
Mustard seeds                                  -           ½ tsp.
Curry Leaves                                   -           few sprigs
Green chilly, slit lengthwise            -           4
Oil (pref., coconut oil)                     -           3 Tbsp.
Salt according to taste

Method:

1. Marinate the fish in turmeric powder, lemon juice and salt for about half an hour.
2. Heat oil in a pan and fry the marinated fish for a 3 or 4 minutes on each side and set aside.
3. Heat oil in a thick bottomed pan and splutter the mustard seeds, add the sliced onion, green chillies, curry leaves and saute until the onions becomes soft. Add the ginger garlic paste and pepper powder and saute for a 2 or 3 minutes. 
4. Add the tomatoes and saute for a minute or two.
5. Lower the flame and add the thin coconut milk and salt & combine well.
6. Carefully add the fried fish to the gravy. Cover & simmer until the fish is completely done.
7. Add the thick coconut milk and swirl the pan, simmer for 2 or 3 minutes.
8. Remove from flame and serve with palappam or vellayappam.