Entree: India – Kerala Travancore – മീൻ മോളി ➤ Meen Moilee (Kerala-style fish simmered in a lightly spiced coconut milk gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (tilapia, cod, kingfish, or similar)
- 2 cups (480 ml) thick coconut milk
- 1 cup (240 ml) thin coconut milk or water
- 2 tbsp (30 ml) coconut oil or neutral oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (1 g) fenugreek seeds (optional)
- 10–12 fresh curry leaves
- 2 small shallots or 1 small onion, thinly sliced (about 3 oz / 85 g)
- 2 garlic cloves, minced
- 1 inch (2.5 cm) piece ginger, julienned (about 1 tbsp / 6 g)
- 2 green chilies, slit lengthwise (adjust to taste)
- 1/2 tsp (1.5 g) ground turmeric
- 1/2 tsp (2.5 g) salt, or to taste
- 1 small tomato, chopped (about 3 oz / 85 g) (optional)
- 1 tbsp (15 ml) fresh lemon juice
- Fresh cilantro or curry leaves for garnish

Instructions

1. Marinate the fish: lightly sprinkle fillets with 1/4 tsp salt and 1/4 tsp turmeric; set aside for 10–15 minutes.
2. Temper the spices: heat 2 tbsp (30 ml) coconut oil in a wide, heavy pan over medium heat. Add mustard seeds and fenugreek seeds; when mustard seeds begin to pop add curry leaves, sliced shallot or onion, garlic, ginger and green chilies. Sauté until onions are translucent and aromatic, about 3–4 minutes.
3. Build the gravy: add chopped tomato if using and cook until softened. Pour in the thin coconut milk or water and bring to a gentle simmer; stir in remaining 1/4 tsp turmeric and 1/4 tsp salt.
4. Poach the fish: carefully slide the marinated fish fillets into the simmering liquid in a single layer. Spoon simmering liquid over the fillets, cover, and poach gently on low heat for 6–8 minutes, or until fish is just cooked through.
5. Finish with thick coconut milk: lower heat to very low and gently stir in the thick coconut milk. Warm through without boiling for 2–3 minutes to prevent splitting; adjust salt and add lemon juice to brighten.
6. Serve: transfer fish and gravy to a serving dish, garnish with fresh cilantro or additional curry leaves. Serve hot with steamed rice or appam.