📝 About This Recipe
Hailing from the lush backwaters of Kerala, Meen Moilee is a sophisticated, mild fish stew that celebrates the delicate marriage of fresh seafood and creamy coconut milk. Unlike the fiery red curries of Southern India, this dish is defined by its golden hue, courtesy of fresh turmeric, and a gentle warmth from green chilies and ginger. It is a stunning dairy-free masterpiece that perfectly captures the coastal elegance of Southeast Asian-influenced Indian cuisine.
🥗 Ingredients
The Fish & Marinade
- 500 grams Firm White Fish Fillets (Kingfish, Sea Bass, or Cod, cut into large chunks)
- 1/2 teaspoon Turmeric Powder
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt
The Aromatic Base
- 3 tablespoons Coconut Oil (virgin coconut oil is best for authenticity)
- 1 teaspoon Mustard Seeds (black or brown seeds)
- 2 sprigs Fresh Curry Leaves (about 15-20 leaves)
- 2 inch piece Ginger (peeled and cut into thin matchsticks)
- 4-5 cloves Garlic (thinly sliced)
- 3-4 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 1 medium Red Onion (thinly sliced into half-moons)
The Sauce & Finish
- 1/2 teaspoon Turmeric Powder (additional for the sauce)
- 1/2 teaspoon Black Peppercorns (freshly crushed)
- 1.5 cups Thin Coconut Milk (the 'second extract' or diluted canned milk)
- 1/2 cup Thick Coconut Milk (the 'first extract' or premium canned coconut cream)
- 1 medium Tomato (cut into thin wedges or rounds)
- 1 teaspoon Vinegar (white or apple cider vinegar)
👨🍳 Instructions
-
1
In a shallow bowl, gently toss the fish chunks with 1/2 tsp turmeric, lemon juice, and 1/2 tsp salt. Set aside to marinate for 15-20 minutes while you prep the aromatics.
-
2
Heat 1 tablespoon of coconut oil in a wide, shallow pan or a traditional 'manchatti' (clay pot) over medium heat. Lightly sear the fish pieces for 1 minute per side—do not cook them through; this just firms the flesh. Remove and set aside.
-
3
Wipe the pan clean if needed and add the remaining 2 tablespoons of coconut oil. Once shimmering, add the mustard seeds and wait for them to start popping.
-
4
Immediately add the curry leaves, sliced ginger, garlic, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant but not browned.
-
5
Add the sliced onions to the pan. Sauté for 3-4 minutes until they become translucent and soft. You want them to sweat, not caramelize.
-
6
Stir in the remaining 1/2 teaspoon of turmeric powder and the crushed black pepper. Toast the spices for 30 seconds to release their oils.
-
7
Pour in the thin coconut milk. Stir gently and bring to a very slow simmer over medium-low heat. Avoid boiling vigorously to prevent the milk from curdling.
-
8
Once simmering, carefully slide the seared fish pieces into the sauce. Ensure they are mostly submerged.
-
9
Place the tomato wedges on top of the fish. Cover the pan and simmer gently for 5-7 minutes until the fish is flaky and cooked through.
-
10
Lower the heat to the lowest setting. Pour in the thick coconut milk and the vinegar. Swirl the pan gently (don't stir with a spoon to avoid breaking the fish).
-
11
Heat for another 1-2 minutes until the sauce is creamy and heated through. Taste and add more salt if necessary.
-
12
Turn off the heat. Let the curry rest for 5 minutes before serving to allow the flavors to deepen and the sauce to thicken slightly.
💡 Chef's Tips
Always use virgin coconut oil for the most authentic Kerala flavor profile. To prevent coconut milk from curdling, never let the curry reach a rolling boil after the milk is added. If using canned coconut milk, use the watery part from the bottom for the 'thin' milk and the cream at the top for the 'thick' milk. Handle the fish gently; once it's in the pan, move the pan itself rather than stirring with a spatula to keep the fillets intact. For a more vibrant color, you can add a pinch of Kashmiri chili powder, though traditional Moilee remains yellow.
🍽️ Serving Suggestions
Serve hot over a bed of steamed Basmati or Sona Masuri rice. Traditionalists pair this with 'Appam' (fermented rice and coconut pancakes) to soak up the creamy gravy. It pairs beautifully with a side of lightly sautéed green beans or a fresh cucumber salad. A crisp, dry white wine like a Chenin Blanc or a chilled lager balances the coconut richness perfectly. For a non-alcoholic pairing, try a fresh lime soda with a pinch of black salt.