We used this blog to get a basic recipe and it turned out pretty good. Simple looking recopies like this are a challenge to make while in the U.S., so we are writing it down for the details later. This curry is very close to fish molly ..except that chilly is substituted for black pepper. Also, the ingredient we seldom get right here is vinegar . It makes a big difference back home where all natural coconut vinegar is used not the synthetic substitutes.
We used white sea bass - something that's available in Ranch or Asian markets. Fish should be very clean for coconut milk based curries so scale them around the fins, apply lot of salt and wash it under the running water to avoid a 'fishy' feedback later.
Silver Swan Coconut Vinegar and Kara Coconut milk in Tetra Pack was used . 1/2 Cup of the coconut milk was diluted two ways for the light and thick milk . Added a 1/4 a cup more water than specified to make it thinner . We also garnished with fried shallots and curry leaves in coconut oil , at the end .
