One of my favourite food websites, Food52, recently featured an article I'd written about a traditional Keralan fish stew, meen moiley. I had a lot of fun taking photos for the article, though I don't think mum felt the same way. I used her as a hand model and didn't let her eat until the appams were flat, the curries were cold, and I had that perfect shot- which was three hours later.
Head over here to read a little bit about the origins of this delicious curry.
For the marinade:
1 tablespoon lime juice
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1/2 teaspoon salt
For the curry:
250 grams fresh sea bass/seer/pomfret fillets, cut into 2-inch slices
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 small tomato, cut lengthwise
1 inch piece of ginger, crushed
2 cloves garlic, crushed
4 green chillies, cut lengthwise
1/2 teaspoon turmeric
1 teaspoon vinegar
1 cup water
1/2 cup coconut milk
1 sprig curry leaves
2 teaspoons flour
A squeeze of lime
Salt to taste
Combine the ingredients for the marinade and rub onto the fillets. Set aside to marinate for 15 minutes.
Heat the oil in a large, wide pan or wok over medium heat. Add onions and sauté until light brown. Now add the chillies, garlic, and ginger and sauté again for a few minutes, until fragrant.
Next, add the flour and sauté until combined. Pour in the water, vinegar and turmeric and bring to a boil.
Once the mixture comes to a boil, add fish, tomatoes, and salt. Cover and cook for about 7 minutes, or until fish is cooked.
Add the coconut milk and curry leaves. Bring to a boil again and turn off the heat. Add a squeeze of lime right before serving.
Serve hot with boiled rice or crusty bread.