Meen Moilee (Kerala Coastal Fish Poached in Ginger, Curry Leaf & Coconut Milk) – Authentic India Recipe
Malabar Coast jewel: flaky fish gently poached in a golden turmeric, ginger, and curry-leaf coconut milk stew.
- Country of Origin
- 🇮🇳 India (South Asia, Asia)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white sea bass or cod fillets, Ripe tomato wedges, Steamed basmati or matta rice, Fresh curry leaves, Black mustard seeds
Ingredients for Meen Moilee (Kerala Coastal Fish Poached in Ginger, Curry Leaf & Coconut Milk) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white sea bass or cod fillets, prepped into bite-sized pieces
- 1.5 cups ripe tomato wedges, washed and trimmed
- 1 cup steamed basmati or matta rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh curry leaves
- 1.5 tbsp traditional India seasoning (black mustard seeds, turmeric, green chilies, julienned ginger, coconut milk)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white sea bass or cod fillets for 5 minutes.
- Add minced onion, garlic, fresh curry leaves, and black mustard seeds, turmeric, green chilies, julienned ginger, coconut milk, stirring for 2 minutes until deeply aromatic.
- Add ripe tomato wedges and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed basmati or matta rice right before serving warm.