Upma with fish and molee sauce

Ever tried the lip-smacking combination of the humble upma with a steller fish molee? This could make for quite a delightful turn of events in your culinary world!

Ingredients
For fish
¾ kg fish
3-4 stems curry leaves
2 small tsp coriander seeds
1 small tsp cumin seeds
3 whole black pepper
1 small tsp red chilli powder
6 small tsp oil

For upma

1 small tsp mustard seeds
2 big tsp onions, finely chopped
1 small tsp ginger, finely chopped
1 small tsp green chillies, finely chopped
1 dried red chillies, split lengthwise
4 sprigs curry leaves
½ cup rava
1½ cup hot water
Salt, as required

For molee sauce

¼ cup onions, finely chopped
1 small tsp finely chopped green chillies
1 small tsp ginger-garlic paste
½ tsp turmeric powder
¼ cup fish stock (the water used for boiling boneless fish pieces)
¼ cup thick coconut milk
Salt, as required

Preparation
Clean the fish and remove all the bones. Cut it into small pieces
Fry curry leaves, coriander seeds and cumin seeds without oil. Add whole black pepper to this and grind it well till it becomes a powder
Add red chilli powder to this along with 2 small tsp of oil and make it into a fine paste
Marinate the fish pieces with the paste and keep aside for some time
Fry in hot oil

To make upma
take a pan and heat oil in it
Add mustard seeds and wait till they splutters
Add onions, ginger, green chillies, dried red chillies and curry leaves to this. Saute well
When they become slightly roasted, add rava to it. Fry well
Add salt and water to the rava
Stir vigorously and make sure that the rava doesn't form lumps
Keep the cooked upma in a vessel that is greased with oil

To make molee sauce
Take a pan and heat oil in it
Add onions and sauté well
When it becomes clear, add green chillies and ginger-garlic paste and sauté
Add turmeric powder, fish stock, thick coconut milk and some salt to it. Boil for 5 minutes and remove from stove
When you are serving, you must place the upma on the plate and then place the fish fry on top of it
Keep the molee sauce in a bottle next to the upma
Garnish it with coriander leaves