This Kerala Fish Meen Moilee recipe for a fish curry has minimum ingredients for maximum impact that’s also fast and easy to cook. A few simple spices and very little chopping makes this a weeknight staple in our home.
This rather popular preparation brings together coconut milk, curry leaf and tomatoes for a light and breezy curry. I love adding the coconut in stages that way you get that beautiful split-oil floating on top from cooking it. Also finishing with some coconut milk right at the end so you can enjoy that creamy mouthfeel. The best of both worlds! You get both the richness as well as the creaminess.
The recipe for this Kerala Fish Meen Moilee works just as well with firm flaky white fish fillet or steak ( like I have used Kingfish here) or with prawns. Fish wings are one of my favourite frugal cuts of fish – always a great bang for your buck if your fish monger has some. Picking the meaty flesh off its bones with your fingers is a real treat so I highly recommend using those when you can find.
A generous squeeze of lime juice and vinegar brings acidity to brighten things up! Best served with a steaming bowl of fluffy rice and a side of greens ( highly recommend either this Goan Cabbage (like a cousin of the Kerala Poriyal) or if you’re after a little spicy deep fried number, then this Cauliflower 65 . It’s all you need when it’s grey skies and rainy days.
Kerala Fish Meen Moilee
Ingredients
- 4-6 pcs Fish Wings / Fillets (roughly 300-350g)
- 1 cup Onion (thinly sliced)
- 1 Tomato (cut into wedges)
- 1 tsp Ginger paste (crushed)
- 1 tsp Garlic paste (crushed)
- 2 Green Chilli (slit in the middle)
- 1½ cup Coconut Milk
- 2 tbsp Coconut Oil
- 8-10 Curry leaves
- 1/2 tsp Turmeric Powder
- 1¼ tsp Kashmiri Chilli Powder
- ¼ cup Hot Water
- ¼ tsp Sugar (to taste)
- ¼ tsp White Vinegar (adjust to taste)
- ¼ tsp Lime Juice (to taste)
- Salt (to taste)
Instructions
- Clean and pat dry your fish. Salt and marinate the fish for about 15 minutes before you start cooking the curry.
- Heat the coconut oil and add the curry leaves and green chilli to lightly fry. Sauté the sliced onion until translucent on a medium flame. You don't really want to get any colour on the onion, just softened.
- Add the ginger and garlic paste and fry until the raw smell goes away. Add the red chilli and turmeric powders. Sauté for a minute.
- Add the half cup of coconut milk and let it reduce for a few minutes. Then, add the tomato until it softens a bit.
- Next, add the fish and remaining coconut milk to cook the fish on low heat. Adjust with any hot water to get a curry consistency you desire. The fish should just gently poach in the coconut sauce.
- Adjust salt and sugar to taste along with the vinegar and lime juice. Turn off the heat. Let the curry rest for around 20 minutes or so before serving.
For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.
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