Meen Moilee (മീൻ മോളി) — Kerala Coconut Fish Curry

• 600 gSalmon fillet, skinless (cut into 4 cm pieces, patted dry)
• 6 gFine sea salt (divided)
• 2 gGround turmeric (about 1 tsp, divided)
• 30 mlNeutral oil (such as sunflower, canola, or grapeseed)
• 3 gBlack mustard seeds (about 1 tsp)
• 200 gOnion (thinly sliced)
• 12 gGarlic cloves (finely sliced (about 3 medium cloves))
• 15 gFresh ginger (julienned or finely chopped)
• 10 gGreen chilies (2 small, slit lengthwise (reduce for mild))
• 6 gGround coriander (about 2 tsp)
• 1.5 gRed chili powder (about 1/2 tsp; use mild Kashmiri-style if available)
• 400 mlCoconut milk (full-fat, well shaken)
• 200 mlWater (to adjust consistency)
• 15 mlFresh lime juice (about 1 tbsp, added at the end)
• 2 gCurry leaves (about 12 leaves)

Instructions

1. 1

   Season the fish pieces with 4 g salt and 1 g turmeric, turning to coat evenly. Rest 10 minutes at cool room temperature while you slice the onion and prep ginger, garlic, and chilies. This short rest lightly firms the surface so the fish holds together during the gentle simmer.

2. 2

   Heat a wide, heavy pan over medium heat for 2 minutes. Add the neutral oil and warm 30 seconds, then add mustard seeds. Cover partially and cook 45–60 seconds until they pop and become fragrant. Immediately add onion and cook 6–8 minutes, stirring often, until softened and lightly golden at the edges.

3. 3

   Add garlic, ginger, green chilies, and curry leaves. Cook 60–90 seconds, stirring constantly, until the raw aroma fades but the garlic stays pale. Sprinkle in ground coriander, red chili powder, and the remaining 1 g turmeric. Stir 20–30 seconds to bloom the spices without scorching.

4. 4

   Pour in coconut milk and 200 ml water, scraping the pan to dissolve any browned bits. Bring to a gentle simmer over medium-low heat (small bubbles, not a boil), about 4–6 minutes. Taste the broth and add the remaining 2 g salt if needed; it should be well seasoned before the fish goes in.

5. 5

   Slide the fish into the simmering sauce in a single layer. Keep heat low and simmer 6–9 minutes, gently shaking the pan once or twice instead of stirring, until the fish flakes and turns opaque. Avoid boiling, which can split coconut milk and toughen fish; adjust with 30–60 ml water if too thick.

6. 6

   Turn off the heat and rest the curry 5 minutes to let the fish finish gently and the flavors round out. Stir in lime juice just before serving for brightness. Serve hot with steamed rice or flatbread, spooning plenty of golden coconut broth over the top.