Kerala Fish Molee (Coconut Milk Poached Fish)

Ingredients

• 800 g white fish fillets, firm-fleshed (barramundi, halibut) — 6 cm x 4 cm pieces
• 400 ml coconut milk, full-fat, first pressing
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 3 fresh green chillies, split lengthwise, deseeded
• 40 g fresh ginger, thin julienne
• 80 ml coconut oil
• 1.5 teaspoons turmeric powder
• 1 tablespoon tamarind concentrate
• 6 whole cloves
• 3 bay leaves
• 8 fresh curry leaves
• Salt, to taste
• Lemon juice, 1 tablespoon

Method

1. 1
   Heat coconut oil in shallow wide pan over medium heat; add sliced onions and sauté until translucent, 4 minutes.
2. 2
   Add minced garlic, ginger julienne, and green chillies; sauté for 1 minute until fragrant.
3. 3
   Stir in turmeric powder and fry for 30 seconds, then add tamarind concentrate and cloves.
4. 4
   Pour in coconut milk and bring to gentle simmer; add bay leaves and curry leaves.
5. 5
   Slide fish pieces gently into simmering liquid without overlapping; maintain gentle simmer for 6 minutes until fish is opaque and flakes easily.
6. 6
   Using slotted spoon, carefully transfer cooked fish to serving dish.
7. 7
   Reduce sauce over medium-high heat for 2 minutes until slightly thickened and glossy.
8. 8
   Season with salt and lemon juice, pour over fish, and serve immediately with steamed rice or appam.