Kerala Fish Moilee (Coconut Fish Curry)

• 600 g White fish fillet, firm, skinless
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium Lime
• 2 tbsp Coconut oil
• 1 large Yellow onion
• 2 pieces Green chili pepper
• 20 g Ginger root, fresh
• 4 cloves Garlic
• 2 sprigs Fresh curry leaf
• 1 tsp Ground turmeric
• 2 medium Tomato, ripe
• 600 ml Coconut milk, full-fat
• 150 ml Water

1. Cut the fish into large pieces. Season with 1 tsp of the fine sea salt, 1/2 tsp of the black pepper, and a squeeze of lime, then set aside while you prepare the curry base.
2. Thinly slice the onion. Slice the green chilli peppers lengthways, then peel and finely grate the ginger and crush the garlic; roughly chop the tomatoes.
3. Heat the coconut oil in a large frying pan over a medium heat. Add the onion with a pinch of the remaining salt and cook for 8 to 10 minutes, stirring, until soft and translucent but not browned.
4. Stir in the green chilli peppers, ginger, garlic, curry leaves and ground turmeric. Cook for 1 to 2 minutes until fragrant.
5. Add the tomatoes and cook for 3 to 4 minutes until they begin to soften and turn jammy. Stir in the coconut milk and water, then bring to a gentle simmer.
6. Slide in the fish in a single layer and keep the heat low so the curry barely simmers. Poach for 6 to 8 minutes, turning once, until the fish is just opaque and flakes easily.
7. Season with the remaining black pepper, more lime juice to taste, and the remaining salt if needed. Rest off the heat for 2 minutes so the flavours settle, then serve warm with plenty of the coconut gravy.

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