Indian cuisine · Fish & Seafood

Meen Moilee (Coconut Fish Curry)

A Kerala classic: fish fillets simmer gently in mild coconut milk with turmeric, ginger, and curry leaves.

Ingredients · for 4 servings

• 700g firm fish fillet (e.g. cod)
• 400ml coconut milk
• 2 onions
• 1 piece ginger (3cm)
• 4 green chillies
• 2 tomatoes
• 1 tsp turmeric
• 2 sprigs curry leaves
• 1/2 tsp mustard seeds
• 1 lime
• 3 tbsp coconut oil
• Salt

Instructions

1. Cut the fish fillet into large pieces, rub with turmeric, salt, and the juice of half a lime, and let sit for 15 minutes.
2. Slice the onions into fine strips, cut the ginger into thin matchsticks, and halve the green chillies lengthwise; cut the tomatoes into wedges.
3. Heat the coconut oil in a wide pan, let the mustard seeds pop, and toast the curry leaves in it for 20 seconds.
4. Sauté the onions, ginger, and chillies over medium heat for 8 minutes until translucent — not browned — then pour in the coconut milk.
5. Let the sauce barely simmer, never boil, or it will curdle; slide in the fish and let it poach, covered, for 8–10 minutes.
6. Add the tomato wedges, let them heat through for 2 minutes, season with the remaining lime juice and salt, and serve with rice.