Meal Prep · Indian
Kerala Fish Curry (Meen Moilee)
A creamy, mild, and aromatic coconut milk-based fish curry from the backwaters of Kerala, India.
Ingredients
Tap to check offMethod
Step-by-step- Marinate the fish pieces with 1/2 tsp turmeric powder, red chili powder, black pepper powder, lemon juice, and salt. Set aside for 15-20 minutes.
- Heat coconut oil in a large pan or clay pot over medium heat. Add sliced onions, green chilies, ginger, garlic, and curry leaves. Sauté until onions turn translucent and soft, about 5-7 minutes.
- Add the remaining 1/2 tsp turmeric powder and chopped tomatoes. Cook, stirring occasionally, until tomatoes soften and the oil starts to separate, about 5 minutes.
- Pour in the thin coconut milk and bring it to a gentle simmer. Season with salt to taste.
- Carefully add the marinated fish pieces to the simmering gravy. Cover and cook for 8-10 minutes, or until the fish is cooked through and flakes easily. Do not overcook.
- Gently stir in the thick coconut milk. Heat through for 2-3 minutes without boiling, as boiling thick coconut milk can cause it to curdle. Adjust salt if needed.
- Garnish with fresh coriander leaves. Serve hot with steamed rice, appam, or string hoppers.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 30 g |
| Fat | 25 g |
| Carbohydrates | 10 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover curry in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Not recommended
Freezing fish curries with coconut milk can sometimes alter the texture and consistency of the sauce upon thawing. Best enjoyed fresh.
Reheat Stovetop/Microwave
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Alternatively, microwave in short bursts, stirring in between, to prevent curdling.
Chef’s Corner
- For the best flavor, use fresh, good quality coconut milk. If using canned, opt for full-fat varieties.
- Avoid overcooking the fish, as it can become tough and dry. The fish cooks quickly in the hot gravy.
- A traditional clay pot (chatti) can enhance the flavor of the curry, giving it an authentic taste.
- Adjust the green chilies to your preferred spice level. For a milder curry, deseed them.
