Fish Molee

Name: Fish Molee
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 700 g seer fish; 400 ml coconut milk; 1 green chili; 1 tsp turmeric; 1 tomato; 8 curry leaves; 2 tbsp coconut oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Fish Molee hails from the coastal state of Kerala, where the backwaters meet the Arabian Sea. Here, the bounty of the ocean finds its way into homes, often gracing lunch tables on leisurely weekends. This recipe is a nod to the familial kitchens of Kerala, where salt is judged by hand and coconut oil is poured with a generous heart, ensuring that each bite carries the essence of the sea.

The dish is a delicate balance of creamy coconut milk, the gentle heat of a single green chili, and the warmth of turmeric. The seer fish, tender and succulent, absorbs these flavors, while fresh curry leaves and ripe tomato add layers of fragrance and brightness. Serve it hot, allowing the fish to melt against the palate, with the rich coconut broth bringing a taste of Kerala's coast to every spoonful.

Ingredients

700 gseer fish
400 mlcoconut milk
1green chili
1 tspturmeric
1tomato
8curry leaves
2 tbspcoconut oil
to tastefine sea salt

Method

Begin by cleaning the 700 g of seer fish thoroughly under cold running water to remove any scales or impurities. Pat the fish dry with paper towels to ensure it sears properly and doesn't steam in the pan.
Slice the green chili lengthwise and chop the tomato into small cubes, setting them aside for later use. In a large, heavy-bottomed pan, heat 2 tablespoons of coconut oil over medium heat until it shimmers, indicating it's hot enough to start cooking.
Add the 8 curry leaves to the hot oil, allowing them to sizzle and release their aroma. Then, add the sliced green chili and sauté for about a minute until the chili softens slightly and the oil is infused with its flavor.
Stir in 1 teaspoon of turmeric, mixing it well with the aromatics in the pan. Add the chopped tomato and cook until the tomato softens and begins to break down, forming a fragrant base for the dish.
Pour in the 400 ml of coconut milk, stirring gently to combine with the tomato mixture. Bring the mixture to a gentle simmer, ensuring the coconut milk doesn't boil, which can cause it to separate.
Gently place the seer fish pieces into the simmering coconut milk mixture. Cook the fish for about 5 to 7 minutes, turning once, until it is just opaque and flakes easily with a fork, indicating it is cooked through.
Taste the sauce and add fine sea salt to your preference, stirring gently to distribute the seasoning evenly. Serve the Fish Molee immediately, ensuring the fish remains tender and the coconut sauce is warm and aromatic.