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How to Make Kerala-Style Fish Moilee with Coconut Milk

Discover the art of making authentic Kerala Fish Moilee, a luscious curry that combines tender fish with a creamy coconut milk sauce. This aromatic dish is infused with gentle spices, curry leaves, and a hint of tanginess, offering a perfect balance of flavors that will transport your taste buds to the coastal regions of South India.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Fish Moilee is a delicate, coconut-based curry from Kerala, India, featuring tender fish simmered in a fragrant, creamy sauce. This dish perfectly balances mild spices with the sweetness of coconut milk, creating a comforting and flavorful meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish fillets (cod, tilapia, or snapper), cut into 2-inch pieces
  • 2 cups coconut milk
  • 1 large onion, thinly sliced
  • 2 green chilies, slit lengthwise
  • 2 tomatoes, chopped
  • 1 tbsp ginger, finely chopped
  • 4 garlic cloves, minced
  • 10-12 curry leaves
  • 1 tsp turmeric powder
  • 1 tsp black mustard seeds
  • 2 tbsp vegetable oil
  • 1 tbsp lemon juice
  • Salt to taste
  • 2 tbsp fresh coriander leaves, chopped

Instructions

  1. Rinse the fish pieces and pat them dry. Season with a pinch of salt and turmeric powder. Set aside.

  2. Heat oil in a large pan over medium heat. Add mustard seeds and let them splutter.

  3. Add sliced onions, green chilies, ginger, and garlic. Sauté for 5-6 minutes until the onions turn translucent.

  4. Add chopped tomatoes and curry leaves. Cook for 3-4 minutes until the tomatoes soften.

  5. Stir in the remaining turmeric powder and cook for another minute.

  6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally.

  7. Carefully add the fish pieces to the simmering sauce. Cover and cook on low heat for 8-10 minutes, or until the fish is cooked through.

  8. Gently stir in the lemon juice and adjust salt to taste.

  9. Garnish with fresh coriander leaves before serving.

Chef's Notes

  • For best results, use fresh curry leaves if available. If not, dried curry leaves can be substituted.
  • Be gentle when stirring the fish to avoid breaking the pieces.
  • To make the dish spicier, add 1/2 tsp of red chili powder along with the turmeric.
  • This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutritional Info

Per serving (approximate):

  • Calories: 350
  • Protein: 25g
  • Fat: 25g (mostly healthy fats from coconut milk)
  • Carbohydrates: 10g
  • Rich in omega-3 fatty acids from fish
  • Good source of vitamins A and C from tomatoes and spices

Serving Suggestions

Serve Fish Moilee hot with steamed basmati rice or Kerala-style appam (rice pancakes) for an authentic experience. A side of simple cucumber salad or raita complements the rich flavors of the curry. For a complete meal, pair with a light vegetable stir-fry like green beans poriyal. A chilled glass of coconut water or a light lager beer makes an excellent beverage pairing. Garnish the dish with a few extra curry leaves and a wedge of lemon for a beautiful presentation.