Kerala Style Fish Moilee : Fish in Coconut Milk |Cooking|

We visited Kerala two years back. It was such a beautiful experience. The lush green scenic beauty, the beautiful backwaters, coconut trees, gorgeous beaches, house boats and exotic food! It was an experience of a lifetime. The most enjoyable experience that we had was at the houseboat! We had a warm welcome with a chilled glass of sweet yogurt drink followed by a scrumptious lunch! I could not remember the last time when I had such a satisfying meal outside home. Kerala style Fish Moilee or meen molee (Fish stew in coconut milk) was one of the many items that we really enjoyed with hot steamed rice.

The most enjoyable experience that we had was at the houseboat! We had a warm welcome with a chilled glass of sweet yogurt drink followed by a scrumptious lunch! I could not remember the last time when I had such a satisfying meal outside home. Kerala style Fish Moilee (Fish stew with coconut milk) was one of the many items that we really enjoyed with hot steamed rice.

When I asked about the recipe, the cook gladly gave me and once back home, I made this quite a few times! The aromatic, subtly spiced, creamy gravy with succulent pieces of fish is to die for.

Fish Moilee is incredibly easy to make with very less ingredients. A great recipe for a weeknight meal. Enjoy with hot steamed rice and salad on the side!

Here is another recipe from Kerala which is equally delicious!

Tips:

Here I have used tilapia fish fillets but you may use steaks of pomfret or king fish. Two types of coconut milk is used in the recipe. The thin variety is used to stew the fish and thicker milk is used to make the gravy creamy. You may make the coconut milk at home. Soak 2 cups of grated coconut for 30 minutes and blend in a blender. Strain the liquid and reserve. Add 1 cup of water with the blended coconut and blend again. Strain and use this to stew the fish.

You may follow our Facebook page, Instagram and Pinterest for regular updates. If you recreate any recipe from Mellownspicy then don’t forget to send us a picture of the finished recipe or tag us at #mellownspicy. Thank You!

HOW TO MAKE KERALA STYLE FISH MOILEE/MOLEE

YIELD: 4 Servings
PREP: 15 mins
COOK: 20 mins
READY IN: 35 mins

Fish Moilee is a Keralan fish delicacy that is aromatic, subtly spiced, creamy gravy with succulent pieces of fish. Served with hot steamed rice.

INGREDIENTS

1 lb white fish fillets see tips
1/4 teaspoon turmeric powder
1 tablespoon lemon juice freshly squeezed
1 teaspoon salt
1 1/2 cup coconut milk see tips
1 medium onion finely chopped
5-6 cloves garlic
1 inch fresh ginger
4-5 medium green chiles slit in half lengthwise
1 medium tomato
1/2 teapsoon black pepper powder freshly ground
2 pods green cardamom
2 sprigs curry leaves
2 tablespoons white oil/coconut oil for cooking

INSTRUCTIONS

1. Cut the fish fillets into 4×4 inch pieces. Wash and pat dry the fish fillets. Marinate the fish pieces with a pinch of salt, turmeric powder and lemon juice and set aside.
2. Pound the ginger and garlic in a mortar and pestle and set aside. Grate the tomato and set aside.
3. Heat oil in a frying pan and add the finely chopped onion and sauté until light golden in color. Add the curry leaves, cardamom pods, crushed ginger and garlic, remaining turmeric, salt and cook until fragrant for 5 mints. Add the grated tomato and mix with the rest of the spices. Add the thin part of the coconut milk and let it cook for 5 mints at low heat.
4. Finally add the fish pieces , slit green chilies and cook for additional 5 more minutes. Add the thick coconut milk and let it simmer over low heat. Check for seasoning and adjust accordingly. Switch off the heat.
5. Transfer to a serving bowl. Serve with white steamed rice and salad. Enjoy!