Meen Moilee

A mild Kerala fish stew of coconut milk, turmeric, ginger and green chillies, finished with lime.

TIME BREAKDOWN
Prep: 15 min
Cook: 25 min
Total: 40 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g firm white fish fillets, such as cod or haddock, cut into 5cm pieces
  • 1/2 tsp ground turmeric
  • 1/2 tsp salt
  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10 fresh curry leaves
  • 1 large onion, finely sliced
  • 3cm fresh root ginger, finely grated
  • 4 cloves garlic, finely chopped
  • 3 green chillies, slit lengthways
  • 1/2 tsp ground turmeric, for the sauce
  • 1 tomato, cut into wedges
  • 400ml tin coconut milk
  • 100ml water
  • 1 tsp salt
  • 1 tbsp lime juice

Method

  1. Rub the fish with 1/2 tsp turmeric and 1/2 tsp salt and set aside for 10 minutes.

  2. Heat the coconut oil in a wide, heavy pan over a medium heat. Add the mustard seeds and half the curry leaves and cook until the seeds pop.

  3. Add the onion and cook for 6 minutes until soft but not coloured. Add the ginger, garlic and green chillies and cook for 2 minutes.

  4. Stir in the turmeric for the sauce and the tomato, then pour in the coconut milk, water and 1 tsp salt. Bring to a gentle simmer and cook for 6 minutes.

  5. Add the fish and spoon the sauce over. Cook gently, without boiling, for 6 to 8 minutes until the fish is just cooked through.

  6. Stir in the lime juice, scatter over the remaining curry leaves and serve with rice or appam.