Authentic Keralan Meen Moilee with Warm Appam
Experience the delicate and creamy coastal flavours of Kerala with this aromatic fish stew simmered in rich coconut milk and mild spices. Perfectly paired with soft, lacy appams, it offers an authentic taste of south Indian heritage.
50min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the fish pieces, then lightly marinate them with a pinch of turmeric and salt.
2
Heat coconut oil in a wide pan and splutter the mustard seeds along with fresh curry leaves.
3
Add sliced onions, green chillies, ginger, and garlic, sautéing until the onions turn translucent without browning.
4
Stir in the turmeric powder and black pepper powder, frying gently for a few seconds.
5
Pour in the thin coconut milk, bring it to a gentle simmer, and carefully add the fish pieces.
6
Cover and cook on medium-low heat for about 8 to 10 minutes until the fish is tender and flaky.
7
Lower the heat and pour in the thick coconut milk, swirling the pan gently without stirring vigorously to avoid breaking the fish.
8
Simmer for another 2 minutes until the gravy thickens slightly, then turn off the heat.
9
Stir in fresh lemon juice and let the moilee rest for 10 minutes before serving warm with appam.
Ingredients
500 grams firm white fish fillets 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
2 green chillies slit
1 tablespoon ginger julienned
5-6 cloves garlic minced
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
Salt to taste
1 tablespoon fresh lemon juice
*This AI-generated recipe may contain inaccuracies.