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.

Meen Moiley

(serves 4)

Ingredients:

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

Method:

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.