Meen Moilee (Kerala Fish Curry)

Ingredients

• 600g firm white fish fillets (kingfish, cod or halibut), cut into large chunks
• 1/2 tsp turmeric, divided
• Salt, to taste
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 2 sprigs curry leaves
• 1 large onion, thinly sliced
• 2 green chillies, slit lengthways
• 1 tbsp ginger, julienned
• 3 garlic cloves, thinly sliced
• 1 large tomato, sliced
• 1 tsp ground coriander
• 1/4 tsp black pepper
• 250ml thin coconut milk
• 150ml thick coconut milk
• 1 tsp white vinegar

Before you cook

• Rub the fish chunks with 1/4 teaspoon of the turmeric and a pinch of salt, and set aside.
• Thinly slice the onion, garlic and tomato.
• Julienne the ginger and slit the chillies lengthways.

Steps

1. Heat the coconut oil in a wide pan over medium heat.
2. Add the mustard seeds and let them pop for 30 seconds.
3. Add one sprig of curry leaves and fry for 10 seconds.
4. Add the onion, chillies, ginger and garlic and cook for 8 minutes, stirring occasionally, until the onion turns soft and translucent.
5. Stir in the remaining turmeric and the ground coriander and cook for 30 seconds.
6. Add the sliced tomato and cook for 3 minutes, until it starts to soften.
7. Pour in the thin coconut milk and bring it to a gentle simmer, without letting it boil hard.
8. Season with salt and the black pepper.
9. Slide the fish chunks into the pan in a single layer.
10. Cover and simmer gently for 8 minutes, until the fish is just cooked through and flakes easily.
11. Pour in the thick coconut milk and warm it through for 2 minutes without boiling.
12. Stir in the vinegar and remaining curry leaves.
13. Taste and adjust the salt, then serve hot with steamed rice or appam.