Idiyappam with Kerala Fish Molee

Ingredients

• 500 g kingfish (cut into 4 thick steaks)
• 0.75 tsp turmeric powder (divided for marinade and gravy)
• 1 tsp black pepper powder (divided for marinade and gravy)
• 1.5 tsp salt (or to taste, divided)
• 2 tbsp lemon juice (divided for marinade and finishing)
• 4 tbsp coconut oil
• 2 medium onion (thinly sliced)
• 1 inch piece ginger (julienned)
• 5 cloves garlic cloves (thinly sliced)
• 3 pcs green chili (slit lengthwise)
• 1 sprig curry leaves
• 1 tsp coriander powder
• 0.5 tsp garam masala
• 1.5 cup thin coconut milk (second extract)
• 1 cup thick coconut milk (first extract)
• 1 large tomato (cut into round slices)

Instructions

1. 1

   Marinate the fish

   • Clean the fish steaks and pat them dry with a paper towel.
   • In a bowl, combine 1/2 tsp turmeric powder, 1/2 tsp black pepper powder, 1/2 tsp salt, and 1 tbsp lemon juice to form a paste.
   • Gently coat each fish steak with this marinade and let it rest for 15 minutes.
2. 2

   Shallow fry the fish

   • Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Carefully place the marinated fish steaks in the pan. Fry for 2-3 minutes on each side until they are lightly golden. The fish should be about 70% cooked.
   • Remove the fish from the pan and set aside on a plate.
3. 3

   Prepare the gravy base

   • In the same pan with the remaining oil, add the sliced onions, julienned ginger, sliced garlic, slit green chilies, and curry leaves.
   • Sauté on medium-low heat for 5-6 minutes, stirring occasionally, until the onions become soft and translucent but not browned.