Method of Preparation :
Grind the coconut with the cumin seeds and turmeric and extract milk twice. Use 1 cup of hot water for the first extraction and 1 1/2 cups of water for the seconds extraction. Keep the two milks separate.
Heat ghee in a pan. Add the onions, ginger and green chillies. Saute well and fry for 5 minutes. Add tomatoes and saute for a while. Add the second extraction of coconut milk. Let it boil for 5 minutes. Put salt and fish. Cook till done.
Add the first extraction of the coconut milk. Boil for 2 minutes on low heat. Finely add the vinegar and mix well. Remove from fire.
Fish Molee is served with bread or appam (vellayappam).