Authentic Keralan Fish Moilee with Warm Appams
Experience the coastal charm of Kerala with this creamy, coconut-based fish stew delicately spiced with green chilies, ginger, and curry leaves. Paired with soft, lacy appams, it offers a harmonious blend of mild heat and rich, comforting flavors.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean the fish pieces and lightly marinate them with a pinch of turmeric powder and salt. Set aside for 10 minutes.
2
Heat coconut oil in a wide pan or manchatti over medium heat. Add the mustard seeds and let them splutter.
3
Add the sliced onions, minced garlic, julienned ginger, green chilies, and curry leaves. Sauté until the onions turn translucent and aromatic, without browning.
4
Lower the heat and add the remaining turmeric powder and black pepper powder, stirring for a few seconds.
5
Pour in the thin coconut milk and bring gently to a low simmer. Do not let it boil vigorously to prevent curdling.
6
Carefully slide the fish pieces into the simmering coconut broth in a single layer.
7
Cover the pan with a lid and let the fish poach gently in the coconut milk for about 8 to 10 minutes until fully cooked through.
8
Pour in the thick coconut milk, swirl the pan to combine, and heat through for another 2 minutes without letting it boil. Adjust salt to taste.
9
Turn off the heat and garnish with an extra sprig of fresh curry leaves and a drizzle of raw coconut oil.
10
Serve hot immediately alongside warm, soft appams.
Ingredients
500g firm white fish fillets (such as seer fish or pearl spot), cut into pieces
1.5 cups thin coconut milk
1 cup thick coconut milk
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 large onion, thinly sliced
1 tablespoon ginger, finely julienned
4 cloves garlic, minced
3-4 green chilies, slit lengthwise
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
Salt to taste
4 freshly prepared appams
*This AI-generated recipe may contain inaccuracies.