Meen Moilee

Meen Moilee!

A very popular Kerala dish, Meen Moilee is one of my favourite curries. A mildly spiced curry, where the fish is completely cooked in coconut milk. Now you know why I like it so much 😋. We first tried this dish in a resort in Kovalam. When the state of Kerala came up in the series, this was the first dish that came to my mind. This recipe is from Kothiyavunu We cook the fish on the tawa first and then add it to the curry, giving the dish a unique taste. This creamy curry is also very easy to make. Enjoy with rice or appam!

Preparation time: 10 mins| Cooking time: 20 minsCourse: sides| Cuisine: Indian

Ingredients:

For marinade:

Seer fish- 5 to 6 medium sized pieces

Turmeric powder- 1 tsp

Lemon juice- 1 tsp

Salt- to taste

For gravy:

Onion- 1 large (sliced)

Tomato- 1 medium (sliced)

Ginger- 1inch piece (crushed)

Garlic- 2 pearls (crushed)

Black pepper powder- 1 tsp

Thick coconut milk (first extract)- ½ cup

Semi thick coconut milk (second extract)- ½ cup

Thin coconut milk (third extract)- 1 cup

Mustard seeds- ½ tsp

Curry leaves- 2 sprig

Green chilies- 2 to 3 (slit)

Lemon juice- 1 tblsp

Coconut oil- 2 tblsp

Salt- to taste

Method:

1.      Wash and clean the fish pieces thoroughly and pat dry them.

2.      Marinate the fish pieces with turmeric powder, salt and lemon juice. Set aside for 15 to 20 minutes.

3.      Heat oil in a tawa and slightly fry the marinated fish pieces on medium heat. Set aside.

4.      Heat oil in a kadai or pan. Add mustard seeds and let it splutter. Add ginger and garlic and saute for a minute.

5.      Add sliced onion, curry leaves and green chilies. Saute till the onion become soft. Now add the tomatoes and saute for a minute. Take care that you don’t mash the tomatoes.

6.      Add pepper powder and simmer the heat. Now add thin coconut milk and salt. Mix well.

7.      Add the fried fish pieces and cover and cook the fish for around five minutes, on medium flame.

8.      Then add the second semi thick coconut milk. Let the fish get cooked for another five minutes. By now the fish pieces would have absorbed the essence of the gravy.

9.      Remove the pan from fire and pour the first thick milk. Place it on low flame again and let it cook for a minute.

10.   Remove the pan from the fire and add lemon juice. Top with some coconut oil and serve it hot.

Notes:

·        Use coconut oil for authentic taste and flavor.

·        Don’t stir after the fish is cooked as the fish pieces might break.

·        Don’t boil too much after adding first thick coconut milk, as it might curdle.

            Always use fresh fish.

Step by step pictures

wash and clean fish pieces

marinate with turmeric powder, salt

and lemon juice for 15 minutes

slightly fry on a tawa and set aside

heat oil in a pan. add mustard seeds and 

let it splutter. add crushed ginger and garlic .

fry for a minute

 add onion, curry leaves and green chilies

fry till onion turns soft

 add tomatoes and fry for a minute

take care not to mash the tomatoes

then add pepper powder

mix everything well

lower the flame and add thin coconut milk 

and salt. mix well add the fried fish pieces.

 cover and cook on 

medium flame for around five minutes

 now add (second) semi thick coconut milk

let it cook for another five minutes

 remove from fire and add 

the (first)thick coconut milk

cook for a minute on low flame

switch off  flame. 

add a spoon of lemon juice.

top with some coconut oil and serve hot.