Brush both sides of the fish with a mixture of half the lime juice, salt, turmeric and a small amount of water and marinate for 15 minutes. Then rinse.
Steep the grated coconut in hot water_1 for half an hour. Spread a strainer with a muslin cloth, pour the mixture into it and collect the thick coconut milk, squeezing the grated coconut heartily. Set the milk aside. Draw the coconut anew in the hot water_2 and drain the narrow coconut milk in the same way and set aside.
Heat the oil in a wide saucepan and sweat the chilies, onion, garlic and ginger over low heat. When the onion has slightly colored after about 10 min, add the peppercorns, tomatoes, cloves, cardamom and curry leaves. After 2 min, pour in the narrow coconut milk, add the remaining turmeric and salt and simmer on low heat for 10 min. If canned coconut milk is used, dilute 5/8 of it with the same mass of water.
Add the finely chopped or pureed tomatoes, pour the thick coconut milk and let it boil. Carefully add the fish fillets (it is best to roll them up beforehand) and let them cook for 3-5 minutes. The cooking time depends on the type of fish used. Before serving, remove the unchopped spices.
An interesting appetizer. The molee can also be cooked with various seafood.
Info: Fish molee, sometimes just as fish