Kerala Fish Moilee

Ingredients

• 600 g firm white fish fillets (such as seer fish, pomfret or sea bass), cut into 5 cm pieces
• ½ tsp turmeric powder, divided
• 1 tsp salt, divided, plus more to taste
• 1 tbsp lemon juice
• 3 tbsp coconut oil or light vegetable oil
• 1 tsp mustard seeds
• 12 fresh curry leaves
• 2 medium onions, thinly sliced
• 1 tbsp fresh ginger, finely julienned
• 4 garlic cloves, thinly sliced
• 3 green chillies, slit lengthwise
• 1 medium tomato, cut into wedges
• ½ tsp black pepper, freshly ground
• 150 ml water, warm
• 400 ml canned coconut milk, shaken (thin milk and thick cream separated if possible)
• 1 tbsp fresh coriander, chopped, to finish

Instructions

1. Pat the fish dry and toss it with 1/4 tsp turmeric, 1/2 tsp salt and the lemon juice. Set aside for 10 minutes while you prepare the vegetables.
2. Heat the oil in a wide pan over medium heat. Add the mustard seeds and let them pop for about 20 seconds, then add the curry leaves and stand back as they crackle.
3. Add the onions, ginger, garlic and green chillies with the remaining 1/2 tsp salt. Cook gently, stirring often, for 6 to 7 minutes until the onions are soft and translucent but not browned.
4. Stir in the remaining 1/4 tsp turmeric, the black pepper and the tomato wedges. Cook for 2 minutes until the tomato just begins to soften.
5. Pour in the warm water and the thin part of the coconut milk (or half of the can if it is not separated). Bring to a gentle simmer over medium-low heat and cook for 4 minutes so the flavours blend.
6. Lower the heat and slide in the fish in a single layer. Spoon the sauce over the pieces, cover and cook gently for 6 to 8 minutes, until the fish turns opaque and flakes easily with a fork. Do not stir; shake the pan gently instead.
7. Pour in the thick coconut cream (or the rest of the can). Warm through for 2 minutes on the lowest heat without letting it boil, which can make the sauce split.
8. Taste and add salt if needed. Turn off the heat, scatter with coriander and let the curry rest, covered, for 5 minutes before serving.

Tips

• Use a firm fish that holds its shape; delicate fillets like sole will break up in the sauce.
• Keep the heat low once the coconut milk goes in. A hard boil can curdle the milk and toughen the fish.
• Cook the onions without colour so the curry stays pale and creamy, which is the character of a moilee.
• Fresh curry leaves make a real difference. Buy a bunch and freeze the extra.