Clean the fish and pat it dry. Marinate it with turmeric powder, salt, pepper powder and lemon juice. Let it rest for 10-15 minutes.

Shallow fry the fish in coconut oil. No need to cook the fish fully, as it will finish cooking in the sauce. This light fry helps seal in the flavours and gives the fish a slight crust, which enhances the texture in the final dish.

Add the leftover oil from the fried pan to the kadai. This oil has absorbed flavours from the fish, adding a rich depth to the dish.

Add the ginger, garlic, curry leaves, and green chilly. Saute until it turns golden.

Add the sliced onions and sauté until the onions turn soft and translucent.

Stir in turmeric powder, pepper powder, coriander powder and garam masala. Add a little water and saute until the raw smell of the spices disappears.

Add the half-fried fish and cook for 2 minutes.

Pour in the thin coconut milk. Cover and cook for 5 minutes on medium flame.

Let the fish pieces cook fully in the coconut milk mixture. Avoid stirring too much, as the fish may break apart.

Cook until the fish is tender, usually 5-7 minutes.

Gently pour in the thick coconut milk and simmer on low heat for 2-3 minutes. Do not let it boil, as this may cause the coconut milk to curdle.

Garnish with more curry leaves if desired, a tablespoon of lemon juice and adjust the salt.

For a richer flavour, add a small amount of coconut oil on top just before serving.

Serve hot with steamed rice, appam, or even flatbread.

Enjoy your creamy, flavourful Fish Molee!