Kerala Meen Moilee (Fish in Coconut Milk)

Moilee (or molee) is the gentlest of Kerala's fish curries: pale yellow, creamy and fragrant with whole spices, ginger and curry leaves – no red chilli at all. It is said to come from the Syrian Christian and Portuguese kitchens of Kochi.

Perfect with appam, idiyappam or plain rice.

• Serves 4
• Prep 15 min
• Cook 25 min
• gluten-free · dairy-free · Mild
• Famous in Kerala

Ingredients

• 600 g firm fish fillet (seer, salmon, cod or pangasius), in large pieces
• ½ tsp turmeric, ½ tsp pepper, ½ tsp salt, 1 tbsp lemon juice
• 3 tbsp coconut oil
• 4 green cardamom, 4 cloves, 3 cm cinnamon, ½ tsp peppercorns
• 1 onion, thinly sliced
• 4 cm ginger and 4 garlic cloves, in thin strips
• 3 green chillies, slit
• 2 sprigs curry leaves
• ½ tsp turmeric
• 400 ml coconut milk
• 1 tomato, in slices
• Salt

Method

1. Rub the fish with turmeric, pepper, salt and lemon. Sear briefly in 1 tbsp coconut oil, 1 minute per side; set aside.
2. Heat the rest of the oil, add the whole spices, then onion, ginger, garlic, green chillies and curry leaves. Cook gently until soft but not brown.
3. Add the turmeric, then the coconut milk (shake the can, or use thin milk first and thick at the end) and salt. Bring to a gentle simmer.
4. Add the fish and tomato slices and simmer 5–6 minutes without stirring; tilt the pan to coat.
5. Finish with a few fresh curry leaves and a spoon of coconut oil.

Tip: Don't let the coconut milk boil hard – it can split.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.