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Kerala Style Meen Moilee – Delicate Coconut Milk Fish Curry

Kerala Style Meen Moilee is a coastal classic that showcases the gentle poaching of firm fish fillets in a silky first‑press coconut milk. The dish is...

By Rajnish Saharan

Tap the right side to explore / आगे बढ़ने के लिए दाईं तरफ टैप करें

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Before you begin.

15 minPreparation
20 minCooking
4Servings

Gather your ingredients and read the chef’s method before cooking.

सामग्री तैयार करें और पकाने से पहले शेफ की विधि पढ़ें।

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आगे बढ़ने के लिए दाईं तरफ टैप करें। पिछले पेज के लिए पीछे स्वाइप करें।

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Ingredients · 1 / 3

Fresh from the kitchen.

सामग्री और सही मात्रा

500g fish fillets (किंगफिश / पांढरा मासा)500 gram
240 ml first‑press coconut milk (पहली प्रेस नारियल दूध)240 ml
240 ml water (पाणी)240 ml
1/2 tsp turmeric powder (हल्दी पावडर)0.5 teaspoon
2-3 green chilies, slit (हरी मिरची)2
1 inch ginger, julienned (आले)1 inch
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Ingredients · 2 / 3

Fresh from the kitchen.

सामग्री और सही मात्रा

10-12 curry leaves (करी पान)10
1 tsp mustard seeds (सरसों के दाने)1 teaspoon
1 tsp cumin seeds (जीरा)1 teaspoon
1 tbsp oil (तेल)1 tablespoon
Salt to taste (नमक)
1 tsp black pepper (काली मिर्च) – optional1 teaspoon
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Ingredients · 3 / 3

Fresh from the kitchen.

सामग्री और सही मात्रा

Fresh coriander leaves for garnish (धनिया पत्ता)
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Step 1 · 1 / 7

Phase 1: Preparation & Setup

Wash the fish fillets thoroughly, pat dry, and cut into bite‑sized pieces. Slice the green chilies, julienne the ginger, and wash the curry leaves. Measure out all spices and liquids.

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Step 2 · 2 / 7

Phase 2: Foundation & Initial Cooking

Heat 1 tbsp oil in a wide pan over medium flame. Add mustard seeds and cumin seeds; wait until they crackle. Add the curry leaves, sliced chilies, and ginger, sautéing for 1 minute until fragrant.

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Step 3 · 3 / 7

Phase 2: Foundation & Initial Cooking

Stir in the turmeric powder and a pinch of salt, cooking for 30 seconds to release the spice aromas.

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Step 4 · 4 / 7

Phase 3: Core Cooking / Simmering

Add the fish pieces to the pan, gently tossing to coat with the spice mixture. Pour in 240 ml water and 240 ml coconut milk, then bring to a gentle boil.

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Step 5 · 5 / 7

Phase 3: Core Cooking / Simmering

Reduce the flame to low, cover, and simmer for 10–12 minutes, or until the fish flakes easily with a fork. Keep the heat steady to avoid over‑cooking.

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Step 6 · 6 / 7

Phase 4: Finishing / Resting

Turn off the flame, sprinkle fresh coriander leaves, and let the curry rest for 2 minutes to allow flavors to meld.

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Step 7 · 7 / 7

Phase 5: Plating, Serving & Storage

Serve the hot Meen Moilee over steamed white rice or appam. Store any leftovers in an airtight container in the refrigerator for up to 2 days.

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Saved nutrition · 1 / 2

A closer look.

1 bowl (approximately 200g)

250 kcalEnergy
25 gProtein
10 gCarbohydrates
15 gFat
2 gFibre
2 gSugar

Source: ma_ai

Nutrition information is automatically estimated with Mabapu Ma AI™. Values are approximate and have not been independently verified.

पोषण अनुमानित है। सामग्री, मात्रा और विधि के अनुसार मान बदलते हैं।

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Saved nutrition · 2 / 2

A closer look.

1 bowl (approximately 200g)

488 mgSodium
300 mgPotassium
3 gSaturated fat
0 gTrans fat
0 mgCholesterol

Source: ma_ai

Nutrition information is automatically estimated with Mabapu Ma AI™. Values are approximate and have not been independently verified.

पोषण अनुमानित है। सामग्री, मात्रा और विधि के अनुसार मान बदलते हैं।

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पूरी रेसिपी पढ़ें, मात्रा बदलें और माबापू कुकबुक में सहेजें।

With love, MaBapu Foods

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