Kerala Fish Molee

Instructions

1. Prepare the fish
   In a bowl, mix the fish pieces with turmeric powder, a pinch of salt, and lemon juice. Set aside for 10 minutes to marinate while you prepare the other ingredients.
2. Create the aromatic base
   Heat coconut oil in a large, wide pan over medium heat. Add mustard seeds and wait until they splutter. Then add curry leaves and sauté for 30 seconds until fragrant.
3. Cook the aromatics
   Add sliced onions to the pan and sauté until translucent, about 4-5 minutes. Add minced ginger, garlic, and green chilies. Cook for another 2 minutes until the raw smell disappears.
4. Add tomatoes
   Add chopped tomatoes to the pan and cook until they soften and start to break down, about 3-4 minutes. Season with a pinch of salt to help tomatoes release their juices.
5. Create the coconut sauce
   Pour in the coconut milk and bring to a gentle simmer. Do not boil vigorously as this may cause the coconut milk to split. Add freshly ground black pepper and adjust salt to taste. Simmer for 3 minutes.
6. Cook the fish
   Gently slide the marinated fish pieces into the simmering coconut sauce. Cover and cook on low heat for 6-8 minutes until the fish is just cooked through and flakes easily with a fork. Avoid stirring too much to prevent breaking the fish.
7. Finish the dish
   Once the fish is cooked, turn off the heat. Taste and adjust seasoning if necessary. Garnish with fresh coriander leaves and additional curry leaves if desired.