Kerala Fish Moilee in Coconut-Turmeric Sauce

Steps

1. Toss the fish with 1/2 tsp turmeric, 1 tbsp lime juice and 1/2 tsp salt and set aside 15 minutes.
2. Open the coconut milk and spoon off 1/2 cup of the thick cream from the top into a small bowl. Whisk the rest of the can with the water to make thin coconut milk.
3. Heat the coconut oil in a wide, shallow pan over medium heat. Add the mustard seeds and cook until they pop, about 30 seconds, then add the curry leaves (they will spit).
4. Add the onion, serrano peppers, ginger and garlic and cook 6–8 minutes, stirring often, until the onion is soft and translucent but not browned. Stir in the remaining 1/2 tsp turmeric and the black pepper for 30 seconds.
5. Pour in the thin coconut milk and the remaining 1 tsp salt and bring to a gentle simmer. Slide in the fish in a single layer, lay the tomato slices on top and cook at a bare simmer 6–8 minutes, spooning sauce over, until the fish flakes. Do not stir; shake the pan gently instead.
6. Pour in the thick coconut cream, swirl the pan and heat 1 minute without boiling (boiling can split it). Turn off the heat and add the remaining 1 tbsp lime juice.
7. Serve with basmati rice or appam, with plenty of sauce over everything.

Kitchen tip

Choose a firm, flaky white fish that will hold together: cod, halibut, pollock or even salmon all work. Shake the pan rather than stirring once the fish is in. Fresh curry leaves are the defining aroma here; Indian grocers sell them, and they freeze well for months. Never boil the sauce after adding the thick coconut cream or it will separate; just warm it through.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.