Fish Mooloo

Ingredients

• 1.5 pounds Fish fillets, firm white fish (Such as cod, halibut, or snapper)
• 1 whole Fresh coconut, grated (Or 2 cups unsweetened shredded coconut)
• 1 cup Hot water for first extraction (For making thick coconut milk)
• 2 tablespoons Hot water for second extraction (For making thin coconut milk)
• 3 whole Green chilies, sliced (Adjust to taste)
• 3 medium Onions, sliced (Or to taste)
• 3 cloves Garlic cloves, minced (Half a head of garlic)
• 2 tablespoons Ghee or clarified butter (For frying aromatics)
• 3 tablespoons Vegetable oil (For frying fish)
• 2 tablespoons Vinegar (White or cider vinegar)
• 1 inch piece Fresh ginger, sliced (Julienned or thinly sliced)
• 1 teaspoon Whole black peppercorns (To taste)
• 1 teaspoon Salt (To taste)

Instructions

1. 1Grate the fresh coconut or use shredded coconut. Place in a bowl and add 1 cup of hot water. Rub and squeeze the coconut thoroughly to extract the milk. Strain through a fine mesh sieve or cheesecloth into a bowl and set aside. This is the thick coconut milk.
2. 2Return the squeezed coconut to the bowl and add 2 tablespoons of hot water. Rub and squeeze again, then strain. This is the thin coconut milk. Set aside separately from the thick milk.
3. 3Heat 3 tablespoons of oil in a large frying pan over medium-high heat. Season the fish fillets with a pinch of salt. Fry the fish for 3-4 minutes per side until golden brown and cooked through. Remove from pan and let cool on a plate.
4. 4While the fish cools, slice the onions thinly, slice the green chilies, and mince the garlic cloves.
5. 5Heat 2 tablespoons of ghee in a pan over medium heat. Add the sliced onions, green chilies, and minced garlic. Fry, stirring frequently, until the onions are softened and beginning to turn golden, about 5-7 minutes.
6. 6Add the thin coconut milk (second extraction) to the pan with the fried aromatics. Continue cooking, stirring occasionally, until the liquid has mostly evaporated and the mixture is fairly dry, about 5 minutes.
7. 7Add the thick coconut milk (first extraction), vinegar, sliced ginger, whole peppercorns, and salt to taste. Stir well to combine. Bring to a gentle simmer and cook for 2-3 minutes to blend the flavors.
8. 8Arrange the cooled fried fish on a serving platter. Pour the hot coconut sauce over the fish. Serve immediately with rice.