← Nouns Cooking · Indian

Ingredients

• 600 g firm white fish (seer, kingfish, cod or halibut), cut into large pieces
• 1 tsp ground turmeric, divided
• 1 tsp ground black pepper
• 1 tsp salt, divided
• 3 tbsp Coconut oil
• 4 green cardamom pods (optional)
• 4 Cloves (optional)
• 2 Onion, thinly sliced
• 4 cm piece Ginger, cut into thin matchsticks
• 4 cloves Garlic, thinly sliced
• 4 Green chilli, slit lengthwise
• 2 sprigs Curry leaves
• 1 can tin of coconut milk (400 ml)
• 150 ml Water
• 1 Tomato, sliced into rounds
• 1 tsp vinegar or lime juice

Method

1. Coat the fish with half the turmeric, the pepper and half the salt and leave for 10 min.
2. Heat 2 tbsp oil in a wide pan over medium-high heat and sear the fish for 1 minute per side, just to firm it up. Lift out.
3. Add the remaining oil, the cardamom and cloves, then the onion, ginger, garlic, chillies and most of the curry leaves. Cook gently for 6–8 min until the onion is soft and translucent but not brown.
4. Stir in the rest of the turmeric. Shake the tin, then pour in half the coconut milk thinned with the water and bring to a gentle simmer.
5. Slide in the fish and the tomato slices, spoon the sauce over and simmer for 5–6 min until the fish just flakes.
6. Pour in the rest of the coconut milk and the vinegar, add salt to taste and warm through for 2 min without boiling. Scatter the last curry leaves and serve with appam or rice.

Tips

• Keep the heat gentle once the thick coconut milk goes in; boiling makes it split and look oily.
• Wash your hands well after slitting the chillies and keep them away from your eyes; use fewer for a milder molee.

Sources

Written in our own words after cross-checking these recipes:

Archana's Kitchen Yummy Tummy Aarthi Kothiyavunu