Kerala Fish Molly (Meen Moilee)

• ½ kg kingfish (seer fish) steaks, cleaned weight
• 2 tsp crushed black pepper (1 tsp for the fish, 1 tsp for the gravy)
• ¾ tsp turmeric powder (½ tsp for the fish, ¼ tsp for the gravy)
• 2¼ tsp salt (¾ tsp for the fish, 1½ tsp for the gravy)
• 1 tsp lime or lemon juice
• 5 tbsp coconut oil (3 tbsp to fry the fish, 2 tbsp more for the gravy)
• 4 cardamom pods
• 6 cloves
• 3-inch piece cinnamon stick
• 1½-inch piece ginger, cut into thin strips
• 8 garlic cloves, chopped
• 4 green chillies, chopped
• 1 onion (125 g), sliced
• 2 sprigs curry leaves
• 1 tsp coriander powder
• 1½ cups thin coconut milk (second pressing)
• 1 tomato, sliced into rounds
• 1 cup thick coconut milk (first pressing)
• ½ tbsp vinegar

Method

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1. Mix 1 tsp crushed pepper, ½ tsp turmeric, ¾ tsp salt and the lime juice into a paste and rub it over the fish steaks. 0:33
2. Heat 3 tbsp coconut oil in a wide pan and shallow-fry the fish for a couple of minutes on each side until lightly golden but not fully cooked. Lift it out and keep the oil in the pan. 1:20
3. Add 2 tbsp more coconut oil. Fry the cardamom, cloves and cinnamon briefly, then the ginger, garlic and green chillies until fragrant. 2:10
4. Add the onion, 1½ tsp salt and half the curry leaves and sauté until soft, then stir in ¼ tsp turmeric and the coriander powder. 3:04
5. Pour in the thin coconut milk with 1 tsp crushed pepper and bring to a simmer. Slide in the fish, lay the tomato slices and remaining curry leaves on top, cover and simmer gently until the fish is cooked, a few minutes. 3:52
6. Pour in the thick coconut milk and vinegar, swirl the pan to mix, and heat through without boiling. Turn off the heat and serve. 4:47

Tip. Any firm fish works (pomfret, pearl spot, snapper). Don't boil the curry after the thick coconut milk goes in or it can split. Traditionally served with appam, idiyappam or rice.

The method is a summary in our words — the video shows every step.