Kerala Fish Molee with Idiyappam

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.
4. 4

   Add spices and thin coconut milk

   • Lower the heat and add the remaining 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp black pepper powder. Sauté for about 1 minute until the raw smell of the spices disappears.
   • Pour in the thin coconut milk and add 1 tsp of salt. Stir well to combine and bring the gravy to a gentle simmer.
5. 5

   Simmer the fish in the gravy

   • Gently place the fried fish steaks and the round tomato slices into the simmering gravy.
   • Cover the pan and cook on low heat for 5-7 minutes. This allows the fish to cook through and absorb the flavors of the gravy. Avoid stirring vigorously to prevent the fish from breaking.
6. 6

   Finish with thick coconut milk

   • Turn the heat to the absolute lowest setting. Pour in the thick coconut milk and sprinkle the garam masala over the top.
   • Gently swirl the pan to mix everything. Heat for just 1-2 minutes until the gravy is warm. Crucially, do not let it boil, as the thick coconut milk can curdle.
   • Turn off the heat and stir in the remaining 1 tbsp of lemon juice.
7. 7

   Rest and serve

   • Let the curry rest, covered, for at least 10-15 minutes. This allows the flavors to meld and deepen.
   • Serve the Kerala Fish Molee hot with appam, idiyappam (string hoppers), or steamed rice.