3. August 2026

Keralan Coconut Fish Curry (Meen Moilee)

Meen Moilee is a mild, fragrant, and creamy South Indian fish curry from Kerala. Unlike hotter, tamarind-heavy curries, it relies on a delicate coconut milk base flavored with green chillies, ginger, and curry leaves, giving it a rich yet gentle flavour profile.

Prep time: 15 mins | Cook time: 15 mins | Servings: 4

Ingredients

For the Fish:

• 500g–600g firm white fish fillets or steaks (such as cod, sea bass, kingfish, or tilapia), cut into large chunks
• ½ tsp turmeric powder
• Salt to taste

For the Aromatics & Spices:

• 1–2 tbsp coconut oil or vegetable oil
• 1 tsp mustard seeds
• A sprig of fresh curry leaves
• 1 large onion or 5–6 shallots, thinly sliced
• 1 tbsp ginger, finely julienned
• 3–4 garlic cloves, finely chopped
• 2–3 green chillies, slit lengthwise (adjust to taste)
• ½ tsp ground turmeric
• ½ tsp black pepper or mild green chilli powder (optional, for a slight kick)

For the Coconut Milk Base:

• 1 cup thin coconut milk (or 1 cup water mixed with ½ cup light coconut milk)
• 1 cup thick coconut milk
• 1 tomato, sliced into wedges (optional)
• Salt to taste
• Fresh lime or lemon juice to finish

Instructions

1. Marinate the Fish: Lightly rub the fish pieces with ½ teaspoon of turmeric and a pinch of salt. Set aside for 10 minutes. (Optional: lightly pan-sear the fish for 2 minutes on each side in a little oil until just golden, then remove and set aside to help it hold its shape).
2. Temper the Spices: Heat the coconut oil in a wide pan or skillet over medium heat. Add the mustard seeds and let them pop. Toss in the fresh curry leaves, allowing them to sizzle for a few seconds.
3. Sauté the Aromatics: Add the sliced onions (or shallots), julienned ginger, chopped garlic, and slit green chillies. Sauté until the onions are soft and translucent, but take care not to brown them too much, as Moilee traditionally has a lighter, golden color.
4. Add Spices: Lower the heat and stir in the ½ teaspoon of turmeric powder and black pepper. Cook for about 30 seconds until fragrant.
5. Pour in Thin Coconut Milk: Pour in the thin coconut milk (or the water-and-coconut-milk mixture) and add the tomato wedges if using. Bring to a gentle simmer and let cook for 3–4 minutes until the tomatoes soften slightly.
6. Cook the Fish: Carefully slide the fish pieces into the simmering broth in a single layer. Spoon some of the liquid over them, cover the pan with a lid, and let it gently simmer for 5 to 7 minutes until the fish is just cooked through.
7. Finish with Thick Coconut Milk: Reduce the heat to low and pour in the thick coconut milk. Swirl the pan gently to combine—do not let the curry come to a rolling boil after adding the thick coconut milk, or it may curdle. Season with salt to taste.
8. Serve: Turn off the heat and stir in a splash of fresh lime or lemon juice. Serve warm with steamed appams, idiyappam, or fragrant basmati rice.