Kerala Fish Moilee with Idiyappam

Instructions

1. 1

   Marinate the Fish

   • Clean the fish steaks and pat them completely dry with a paper towel.
   • In a bowl, combine the fish with 0.5 tsp turmeric powder, 0.5 tsp black pepper powder, 1 tbsp lemon juice, and 0.5 tsp salt.
   • Gently toss to coat the fish evenly. Set aside to marinate for 15 minutes.
2. 2

   Shallow Fry the Fish

   • Heat 2 tbsp of coconut oil in a wide, shallow pan (preferably a manchatti or earthen pot) over medium heat.
   • Carefully place the marinated fish steaks in the hot oil. Fry for about 2 minutes per side until lightly golden. The fish should only be partially cooked.
   • Remove the fish from the pan and set it aside on a plate.
3. 3

   Prepare the Tempering (Tadka)

   • In the same pan, add the remaining 1 tbsp of coconut oil if needed.
   • Add the mustard seeds and wait for them to splutter, which should take about 30 seconds.
   • Immediately add the fenugreek seeds and fresh curry leaves. Sauté for another 30 seconds until the leaves are crisp and aromatic.
4. 4

   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.
5. 5

   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.
6. 6

   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.
7. 7

   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.
8. 8

   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.