Meen moilee, also spelt molee or molly, is a gentle coconut milk fish curry from central Kerala, with roots in the Syrian Christian and Portuguese-influenced kitchens of Kochi. Unlike the fiery red fish curries of the coast made with kudampuli, moilee uses no chilli powder at all. Its colour comes from turmeric and its heat from green chillies.
The gravy is pale yellow, creamy and fragrant with ginger, garlic and curry leaves, with a light tang from tomato or vinegar. Firm fish such as seer (neymeen), pomfret or pearl spot holds up best. It is a favourite for guests who cannot handle much spice, and it pairs beautifully with appam or rice.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Non-vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | seer fish / coconut milk / ginger / green chillies / tomato |
Ingredients
For the fish
- 500 g seer fish (or pomfret), cut into thick slices
- 1/2 tsp turmeric powder
- 1/2 tsp crushed black pepper
- 1/2 tsp salt
- 1 tsp lemon juice
- 2 tbsp coconut oil for shallow frying
For the gravy
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1 large onion, thinly sliced
- 1.5 inch ginger, julienned
- 5 garlic cloves, sliced
- 4 green chillies, slit
- 2 sprigs curry leaves
- 1/2 tsp turmeric powder
- 1 cup thin coconut milk
- 1 medium tomato, sliced into rounds
- 3/4 cup thick coconut milk
- salt to taste
- 1 tsp vinegar (optional)
Method
- Rub the fish with turmeric, pepper, salt and lemon juice and marinate for 15 minutes.
- Shallow fry the fish in 2 tbsp coconut oil on medium heat for about 1 minute per side, just until lightly sealed. It should not be fully cooked or browned. Set aside.
- In a wide pan, heat 2 tbsp coconut oil. Add mustard seeds and fenugreek and let them splutter.
- Add onion, ginger, garlic, green chillies and a sprig of curry leaves. Saute on medium heat for 5-6 minutes until the onion is soft and translucent but not coloured.
- Add turmeric and stir for a few seconds, then pour in the thin coconut milk and salt. Simmer for 4-5 minutes.
- Slide the fish pieces into the gravy in a single layer and arrange the tomato slices on top. Simmer on low heat for 5-6 minutes, gently swirling the pan rather than stirring so the fish does not break.
- Add the thick coconut milk and vinegar and heat on the lowest setting for 2 minutes until hot, without letting it boil.
- Top with the remaining curry leaves and a drizzle of raw coconut oil, cover and rest for 10 minutes before serving.
Tips
- Swirl the pan instead of stirring once the fish is in.
- Never boil after adding thick coconut milk; it will curdle.
- Prawns work equally well; add them raw at step 6 and cook for 4 minutes.
Serve with
Appam, idiyappam or steamed matta rice.