Idiyappam with Kerala Fish Moilee

Steam the Idiyappam: Boil water in a steamer or idli cooker. Place the plates with the pressed idiyappam inside the steamer. Cover and steam on medium-high heat for 8-10 minutes. The idiyappam is cooked when it looks firm and is no longer sticky to the touch. Turn off the heat and let it rest for 2 minutes before opening the lid. Gently remove the idiyappam from the plates and serve hot.

Sauté Aromatics

• Add the sliced onion, julienned ginger, sliced garlic, and slit green chilies to the pan.
• Sauté on medium-low heat for 5-6 minutes, stirring occasionally, until the onions turn soft and translucent but not browned.

Build the Gravy

• Add the remaining 0.5 tsp of turmeric powder and sauté for 30 seconds to cook off the raw smell.
• Pour in the thin coconut milk and add the remaining 1 tsp of salt. Stir well to combine.
• Bring the mixture to a gentle simmer over medium heat, which will take about 2-3 minutes.

Cook the Fish in the Gravy

• Gently place the shallow-fried fish pieces and the round tomato slices into the simmering gravy.
• Cover the pan and reduce the heat to low. Cook for 5-7 minutes, or until the fish is cooked through and flaky. Avoid vigorous stirring to prevent the fish from breaking.

Finish with Thick Coconut Milk

• Reduce the heat to the absolute lowest setting.
• Pour in the thick coconut milk and gently swirl the pan to combine. Do not stir with a spoon if possible.
• Warm the curry for just 1-2 minutes. It is crucial not to let it boil, as this will cause the coconut milk to curdle.
• Turn off the heat and stir in the remaining 1 tbsp of lemon juice.

Rest and Serve

• Let the fish moilee rest, covered, for at least 10-15 minutes. This step is essential for the flavors to meld and deepen.
• Serve hot with traditional accompaniments like appam (lacy rice pancakes), idiyappam (string hoppers), or steamed rice.