Make shallow cuts in 500 grams of pomfret fish pieces.

Make a masala mix of ½ tsp of turmeric powder, 1 tsp of black pepper powder, 1 tsp of ginger garlic paste (3 garlic cloves and a small piece of ginger), ¾ tsp of salt, and 1 tsp of lemon juice. Marinate the fish pieces for 30 minutes.

Fry the marinated fish pieces in 3 tbsp of coconut oil for 3 minutes each on each side. Flip them a couple of times.

Remove them in a bowl. Keep aside.

Grind 2 cups of grated coconut with 1 cup of lukewarm water. Take them out on a strainer. Squeeze them with a spoon and your hand to extract a cup of thick coconut milk. Put the pulp back into the mixie jar. Put 2 cups of lukewarm water, blend and squeeze 2 cups of thin coconut milk.

Take about 1 tbsp of coconut oil remaining after frying the marinated fish pieces and fry 1 piece of cinnamon (1 inch size stick), 3 pieces of cloves, and 2 pieces of green cardamom (whole pods) for about a minute over a low flame. Then add fine slices of 1 piece medium size onion, 5 pieces of shallots, 6 garlic cloves (peeled), and 1 piece of small ginger. Finally, add a few curry leaves and sauté for about 3 minutes more.

Now, add 4 pieces of green chilies (slit in the middle). Put 2 pinches of turmeric powder, ½ tsp of coriander powder, and ¼ tsp of black pepper powder. Finally, add the thin coconut milk, 1 piece of tomato (cut into thin round pieces), salt to taste and mix well.

Add the fried fish pieces, mix gently, cover and cook for 8 minutes.

Switch to low flame when the gravy thickens, add the thick coconut milk, mix gently and cook for a minute. Switch off the flame. Add 1 tsp of lemon juice, ¼ tsp of coconut oil and some more curry leaves.

Your tasty and spicy fish molee is ready to enjoy.