Authentic Keralan Meen Molee with Appam
Experience the delicate and creamy flavors of coastal Kerala with this fragrant fish stew simmered in coconut milk, mild spices, and fresh curry leaves. Perfectly paired with soft, lace-rimmed appam, it is a comforting seafood masterpiece.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean the fish pieces and lightly marinate them with a pinch of turmeric and salt for ten minutes.
2
Heat coconut oil in a clay pot or heavy-bottomed pan, add sliced onions, ginger, garlic, green chillies, and curry leaves, sautéing until translucent.
3
Pour in the thin coconut milk, add crushed black peppercorns and salt, and bring to a gentle simmer.
4
Carefully slide in the fish pieces along with the tomato slices into the simmering liquid, ensuring they are well submerged.
5
Cover and cook on medium-low heat for about ten minutes until the fish is tender and flaky.
6
Reduce the heat, pour in the thick coconut milk, swirl the pan gently, and turn off the stove just before it reaches a boil to prevent curdling.
7
Serve hot with freshly prepared appam and a few extra curry leaves on top.
Ingredients
500g firm white fish fillets, cut into chunks
1.5 cups thin coconut milk
1 cup thick coconut milk
2 tablespoons coconut oil
1 large onion, thinly sliced
2 tablespoons ginger, julienned
4 cloves garlic, minced
3 green chillies, slit
1 teaspoon black peppercorns, crushed
1 sprig curry leaves
1 tomato, sliced
Salt to taste
4 appam for serving
*This AI-generated recipe may contain inaccuracies.