Meen Moilee is one of those comforting and flavorful curries that will transport your taste buds straight to the sunny shores of Kerala. This iconic South Indian fish curry combines the richness of coconut milk with a beautiful blend of aromatic spices, creating a sauce that’s just irresistible.
About the Recipe
If you’re a fan of Indian cuisine, especially the vibrant flavours of the coastal regions, then Meen Moilee is a must-try. This classic curry showcases the brilliant use of coconut milk in Keralan cooking, striking the perfect balance between richness and tanginess.
Why You’ll Love This Recipe
There are so many reasons to love this Meen Moilee. The delicate fish fillets are cooked to perfection, soaking up all the incredible flavors from the silky coconut sauce. The combination of spices like mustard seeds, curry leaves, and turmeric creates an aroma that’s merely mouthwatering.
Meen Moilee
Cooking Tips
For the best results, use fresh fish fillets and grind the coconut yourself for that authentic taste. Don’t skimp on the ginger and garlic – they add amazing depth of flavor. And be sure to temper the spices properly to unleash their full potential.
Serving and Storing Suggestions
Meen Moilee is best served hot, straight from the pan, alongside steamed rice or appams (fermented rice pancakes). It makes a satisfying meal for 4-6 people. Leftovers can be refrigerated for 2-3 days and reheated gently before serving. Cooking time: 30 minutes.
Similar Recipes
- Kerala Fish Curry (Nadan Meen Curry)
- Goan Fish Curry
- Thai Coconut Fish Curry
- Caribbean Coconut Fish Stew
Meen Moilee
Ingredients
- 6 Pomfrets
- 2 large Onions (sliced)
- 1 inch piece of Ginger (julienned)
- 6 Green chillies (desseded and julienned)
- 8 cloves Garlic (chopped fine)
- 3 large Tomatoes (sliced)
- 1 tbsp Lemon juice
- 1/2 tsp Turmeric powder
- 1 tsp Mustard seeds
- 1 Coconut (grated)
- 2 sprigs Curry leaves
- 2 tbsp Coconut oil
- Salt to taste
Instructions
- Cut the pomfrets into fillets.
- Grind the coconut and extract half cup of thick milk, add some water and obtain half a cup of second extract and half a cup of third extract.
- Heat oil in a pan and add mustard seeds. Stir till they begin to splutter. Add garlic and ginger and stir for a minute. Add green chillies and onions and fry till onions turn glossy.
- Add turmeric powder and mix well. Slip the fillets and the third extract of the coconut milk. Bring in to a boil. Lower the heat and simmer for 3 minutes, turning the fillets carefully.
- Add salt, curry leaves, tomatoes and the second extract. Cover and simmer for another 3 minutes. Remove the pan from heat and gently stir in the first extract of coconut milk.
- Return the pan to heat and bring to a boil over low heat. Sprinkle lemon juice and mix carefully.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use any type of fish for this recipe?
While you can use different types of fish, it’s best to choose a firm, white fish variety like pomfret, cod, or halibut. These hold up well in the curry without falling apart.
Is this curry spicy?
The level of spice can vary depending on the amount and type of chilies used. This recipe calls for green chilies, which add a moderate kick. You can adjust the heat to your preference or omit the chilies altogether for a mild version.
Can I make this dish vegan or vegetarian?
Without a doubt. merely omit the fish and substitute with your favorite veggies like potatoes, cauliflower, or chickpeas. The rich coconut sauce will still be incredibly delicious.
How do I get the coconut milk right?
For best flavor and texture, it’s best to grate fresh coconut and extract the milk yourself. However, you can use good quality canned coconut milk as a time-saving alternative. Just be sure to stir it well before using.
What can I serve with Meen Moilee?
This curry pairs beautifully with steamed rice, appams (fermented rice pancakes), or naan bread. You can also serve it with a simple salad or yogurt raita to balance out the richness.
