Kerala Fish Molly with Kerala Appam

Instructions

1. 1

   Marinate the Fish

   • Gently rinse the fish steaks and pat them dry. In a mixing bowl, combine the fish with 1/2 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp salt, and 1 tbsp lime juice.
   • Ensure each steak is evenly coated. Set aside to marinate for at least 15 minutes.
2. 2

   Shallow Fry the Fish

   • Heat 2 tbsp of coconut oil in a wide, heavy-bottomed pan or 'kadai' over medium heat.
   • Carefully place the marinated fish steaks in the hot oil. Fry for 2-3 minutes per side until they are a light golden brown. The fish should be about 80% cooked.
   • Remove the fish from the pan and set aside on a plate. Do not overcook, as it will cook further in the gravy.
3. 3

   Prepare the Gravy Base

   • In the same pan, add the remaining 1 tbsp of coconut oil if needed. Add the mustard seeds and allow them to splutter.
   • Once they pop, add the curry leaves, julienned ginger, sliced garlic, and slit green chilies. Sauté for about 1 minute until the raw smell disappears and the aromatics are fragrant.
   • Add the thinly sliced onions and a pinch of salt. Sauté for 5-6 minutes until the onions become soft and translucent.
4. 4

   Cook the Masala

   • Lower the heat and add the remaining 1/4 tsp turmeric powder and 1 tsp coriander powder. Stir continuously for 30 seconds until fragrant.
   • Add the sliced tomatoes and cook for 3-4 minutes, until they turn soft and mushy, integrating well with the onions.
5. 5

   Simmer the Curry

   • Pour in the 1.5 cups of thin coconut milk and add the kokum pieces (if using). Add the remaining 0.75 tsp of salt.
   • Bring the mixture to a gentle simmer over medium heat.
   • Carefully slide the fried fish pieces into the simmering gravy. Ensure they are submerged.
   • Cover the pan and cook on low heat for 5-7 minutes. This allows the fish to absorb the flavors and cook through.
6. 6

   Finish with Thick Coconut Milk

   • Reduce the heat to the absolute lowest setting. Pour in the 1 cup of thick coconut milk and sprinkle the 1/2 tsp of garam masala.
   • Gently swirl the pan or use a spoon to mix it in carefully without breaking the fish. Heat through for just 1-2 minutes.
   • CRITICAL: Do not let the curry boil after adding the thick coconut milk, as it will curdle. The gravy should just be heated through.
   • Turn off the heat. If you did not use kokum, stir in the remaining 1 tbsp of lime juice now.
7. 7

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest for 10 minutes for the flavors to meld. Serve hot with appam (lacy rice pancakes), idiyappam (string hoppers), or steamed rice.