This dish is a traditional Kerala take on Malay fish curry.
Per Madhur Jaffrey’s Flavours of India: “Noted for its abundance of fish, Kerala cuisine is fragrant with coconut and spices. The recipe for Fish moilly is particularly delicious.
Kerala, which nestles along India’s south-western coast, has a warm, sunny climate and rich tropical greenery. The name means “the land of the coconuts”, and these are prized not only commercially, but also in the kitchen. They are an important ingredient in many Kerala dishes, like this delicious fish dish. Traditionally made with seer fish – kingfish steaks – it works as well with cod steaks or halibut or haddock fillets. In Kerala, this dish is served with rice, but you may serve it with boiled potatoes and a salad.”
Ingredients
About 1 1/4 tsp. salt
1/2 tsp. ground turmeric
1 lb (450g) fish steaks or fillets, cut into 2 inch cubes
4 Tbs. coconut oil or vegetable oil
1 medium large red onion finely sliced
6 fresh hot green chilies finely sliced
1 inch piece of fresh ginger, peeled and finely shredded
About 30 fresh curry leaves, if available
7 fl oz (1 cup) coconut milk, well stirred from a can or fresh
2 Tbs. lime juice
Method
Mix 1/4 teaspoon of the salt and 1/4 teaspoon of the turmeric together. Rub over the fish. Set aside.
Heat the oil in a large wide, non-stick pan or wok over a medium heat. When hot add the onion, chilies and ginger. Stir once or twice. Add the curry leaves. Stir and fry for three to four minutes until the onion is soft.
Add 1/4 teaspoon turmeric powder and 5 fl oz (3/4 cup) water. Mix well. When the mixture boils add the fish. Spoon the sauce over the fish.
Add 3/4 teaspoon salt. Turn the heat down. Cover and simmer for four to five minutes, spooning the sauce over the fish and shaking the pan gently to prevent sticking.
Add the coconut milk, shake pan and add more salt if needed. Cover and simmer for a further three to four minutes, shaking the pan occasionally. Add the lime juice.
Shake again and remove from the heat, then serve.