Kitchen Recipe Collection
Indian Fish Curry (Meen Moilee)
A mild, elegant, and highly aromatic Kerala-style fish stew cooked in sweet coconut milk, flavored with ginger, green chilies, and curry leaves.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- firm white fish (seer fish/kingfish)
- coconut oil
- mustard seeds
- curry leaves
- onions
- ginger
- green chilies
- tomatoes
- thin coconut milk
- thick coconut milk
Equipment
- Wide, shallow pan (preferably an earthen clay pot or 'Meen Chatti')
Instructions
- 1
Marinate Fish
Wash the fish steaks. Marinate lightly with a pinch of turmeric, black pepper, and salt. Set aside for 15 minutes.
- 2
Lightly Sear (Optional)
In a pan, heat a little coconut oil and lightly sear the fish for 1 minute per side just to firm it up. Remove and set aside.
- 3
Temper Oil
In a wide, shallow pan (chatti), heat 2 tablespoons of coconut oil. Add mustard seeds and let them splutter.
- 4
Add Aromatics
Add a generous amount of julienned ginger, slit green chilies, and fresh curry leaves. Sauté for 30 seconds.
- 5
Sauté Onions
Add thinly sliced onions. Sauté until they are translucent and soft. Do not let them turn brown.
- 6
Add Spices
Add a pinch of turmeric powder. Meen Moilee should be a pale yellow color, so avoid chili powder.
- 7
Add Thin Coconut Milk
Pour in the 'second extract' (thin) coconut milk. Bring it to a gentle simmer.
- 8
Simmer Fish
Carefully slide the fish steaks into the simmering thin coconut milk. Add salt.
- 9
Cook Gently
Cover the pan and cook on low heat for 8-10 minutes until the fish is opaque and cooked through.
- 10
Add Tomatoes
Place thick slices of tomato over the top of the curry. They should just soften, not break down into a paste.
- 11
Add Thick Coconut Milk
Lower the heat entirely. Pour in the 'first extract' (thick) coconut milk. Swirl the pan to mix (do not stir vigorously or the fish will break).
- 12
Finish
Heat gently for 2 minutes but DO NOT let it boil, or the thick coconut milk will curdle. Turn off heat, add a splash of lemon juice, and serve with Appam or rice.
Cooking Tips
- Never boil the curry rapidly after adding the thick coconut milk, as it will split immediately and ruin the texture.
- Coconut oil is mandatory for this recipe; substituting it alters the core flavor profile.
Variations
- Prawn Moilee: Substitute fish with large, deveined prawns.
Chef's Notes & Storage
- A delicate dish with Portuguese influences, proving that Indian curries don't always have to be fiery red and spicy.
Nutrition Estimate
350 calories · 25g protein · 8g carbs · 24g fat · 2g fiber per serving
