📝 About This Recipe
Hailing from the sun-drenched shores of Kerala, Meen Moilee is a masterpiece of coastal Indian cuisine, characterized by its mild, velvety coconut milk base and aromatic tempering. Unlike many fiery Indian curries, this dish focuses on the delicate balance of fresh ginger, green chilies, and turmeric to highlight the sweetness of the fish. It is a stunning, golden-hued stew that captures the soul of the backwaters in every spoonful.
🥗 Ingredients
The Fish & Marinade
- 500 grams Firm white fish fillets (Kingfish, Pomfret, or Sea Bass) (cut into medium-sized chunks)
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Salt (to taste)
- 1/4 teaspoon Black pepper powder (freshly ground)
The Aromatics & Base
- 3 tablespoons Coconut oil (virgin coconut oil is preferred for authenticity)
- 1 teaspoon Mustard seeds
- 2 sprigs Fresh curry leaves (about 15-20 leaves)
- 1 medium Red onion (thinly sliced lengthwise)
- 2 inch piece Ginger (julienned into thin matchsticks)
- 4-5 cloves Garlic (thinly sliced)
- 3-5 pieces Green chilies (slit lengthwise; adjust for heat preference)
- 1/2 teaspoon Turmeric powder (for the gravy)
The Liquid & Finishing
- 1.5 cups Thin coconut milk (the 'second extract')
- 1/2 cup Thick coconut milk (the 'first extract' or canned full-fat)
- 1 small Tomato (deseeded and sliced into thin wedges)
- 1 teaspoon Vinegar (white or apple cider vinegar)
👨🍳 Instructions
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1
In a shallow bowl, combine the fish chunks with 1/2 tsp turmeric, lemon juice, salt, and black pepper. Massage gently and let it marinate for 15-20 minutes.
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2
Heat 1 tablespoon of coconut oil in a wide pan or traditional 'manchatti' (clay pot) over medium heat. Lightly sear the fish for 1-2 minutes on each side. Do not cook it through; we just want to firm up the proteins. Remove and set aside.
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3
In the same pan, add the remaining 2 tablespoons of coconut oil. Once hot, add the mustard seeds and let them splutter.
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4
Add the curry leaves, julienned ginger, sliced garlic, and slit green chilies. Sauté for 1 minute until the ginger and garlic are fragrant but not browned.
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5
Add the sliced onions. Sauté until they become translucent and soft. It is crucial not to brown the onions; the gravy should remain light in color.
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6
Stir in 1/2 teaspoon of turmeric powder and a pinch of salt. Mix well for 30 seconds to cook out the raw spice smell.
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7
Pour in the thin coconut milk. Stir gently and bring the mixture to a very gentle simmer over medium-low heat.
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8
Once simmering, carefully slide the seared fish chunks into the sauce. Add the tomato wedges.
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9
Cover the pan and simmer for 5-7 minutes, or until the fish is cooked through and flaky.
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10
Lower the heat to the absolute minimum. Pour in the thick coconut milk and the vinegar. Swirl the pan gently instead of stirring to avoid breaking the fish.
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11
Heat for just 1-2 minutes until the gravy is warmed through. Do not let it boil after adding thick coconut milk, or it may curdle.
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12
Taste and adjust salt. Turn off the heat and garnish with a few fresh curry leaves and a drizzle of raw coconut oil if desired.
💡 Chef's Tips
Use fresh coconut milk if possible for a superior, creamy texture. Avoid over-stirring the pot; once the fish is in, use the 'swirl' technique by holding the handles of the pan. Don't skip the searing step; it prevents the fish from disintegrating into the gravy. Adjust the number of green chilies to your heat tolerance, but remember this is meant to be a mild curry. If the sauce is too thin, simmer the thin milk for longer before adding the fish, rather than boiling it at the end.
🍽️ Serving Suggestions
Serve hot with Appam (fermented rice pancakes) for the most authentic experience. Pairs beautifully with steamed Basmati or Kerala Matta rice. Accompany with a side of vegetable Thoran (stir-fry with coconut). A crisp, dry white wine like a Chenin Blanc complements the coconut flavors. For a non-alcoholic pairing, try a chilled tender coconut water.