Fish Moilee (മീൻ മോയിലി)
A gentle Kerala fish stew in a creamy coconut milk gravy with ginger, green chillies, and curry leaves — delicate, coastal, and deeply fragrant.
Cuisine: Kerala (Kerala) · Style: Curry · Protein: Fish · Total time: · Difficulty: easy · Servings: 4 · Spice: 2/5
Ingredients
- 500g firm white fish (seer/kingfish)
- 1 cup thick coconut milk
- 1 cup thin coconut milk
- 2 onions, sliced
- 4 green chillies, slit
- 2 tbsp ginger, julienned
- 1 tomato, sliced
- 1/2 tsp turmeric
- 15 curry leaves
- 3 tbsp coconut oil
- 1/2 tsp fenugreek seeds
- Salt to taste
Steps
- Marinate fish with turmeric and salt for 10 minutes.
- Heat coconut oil, temper fenugreek seeds and curry leaves.
- Sauté ginger, green chillies, and onions until soft but not browned.
- Add thin coconut milk, turmeric, and salt. Bring to a gentle simmer.
- Slide in the fish pieces and tomato. Cook 8-10 minutes.
- Stir in thick coconut milk and warm through on very low heat — do not boil.
- Finish with extra curry leaves and serve with appam or steamed rice.