Kerala Fish Curry (Meen Molee)

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2 tablespoons vegetable oil

3/4 cup thinly sliced shallots

2 serrano chiles, stemmed and halved lengthwise

1 inch fresh ginger, peeled and finely minced

4 cloves garlic, finely minced

24 fresh curry leaves (see Note)

1 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground cumin

1/4 teaspoon turmeric

1 1/2 cups coconut milk, homemade or canned (if canned, stir well before measuring)


4 skinless meaty white fish fillets (such as halibut or sea bass), about 5 ounces each

1 small plum tomato, halved lengthwise, seeded, thinly sliced crosswise

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