Indian Curries
Authentic Kerala Fish Moilee (Meen Moilee) Recipe
Kerala Fish Moilee is a stunningly mild and fragrant coconut milk curry that highlights the freshness of the fish without overwhelming it with spice. This Keralite classic features a silky yellow gravy infused with turmeric, ginger, and the bright pop of tempered mustard seeds.
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
- Per serving
- 380 kcal
Method
Marinate the fish with a pinch of turmeric, salt, and half a teaspoon of black pepper. Let it rest for 15 minutes. In a pan, lightly sear the fish in one tablespoon of coconut oil for 1-2 minutes per side (it should not be fully cooked), then set aside.
Heat the remaining coconut oil in a deep pan or clay pot. Start the TEMPERING phase by adding the mustard seeds. Once they begin to pop, immediately move to the next step.
Begin the BLOOMING phase by adding the whole fenugreek seeds, peppercorns, cinnamon stick, cloves, and cardamom pods to the hot oil. Sauté for 30 seconds until the oil becomes highly aromatic.
Add one sprig of curry leaves, the sliced ginger, garlic, and green chilies. Sauté for a minute, then add the sliced onions. Cook the onions until they are soft and translucent, but do not let them brown.
Stir in the turmeric powder and the thin coconut milk (second extract). Bring the mixture to a very gentle simmer.
Carefully place the seared fish pieces and the tomato slices into the simmering gravy. Cover and cook on low heat for about 8-10 minutes until the fish is tender.
For the FINISHED phase, lower the heat to the absolute minimum. Stir in the thick coconut milk (first extract) and the second sprig of fresh curry leaves. Warm through for 1 minute but do not allow the curry to boil, as the thick milk will curdle. Adjust salt to taste and serve with appam or steamed rice.
Notes
Do not skip the searing of the fish; it helps the fillets hold their shape in the creamy gravy.
Always use coconut oil for the most authentic Kerala flavor profile.
The heat in this dish comes purely from the green chilies; adjust the number of chilies to suit your preference.
To prevent curdling, ensure the flame is very low when adding the final thick coconut milk extract.
