Fish Moilee
Course: MainCuisine: Kerala / South IndianDifficulty: MediumServings
4
servingsPrep time
15
minutesCooking time
27
minutesCalories
360
kcalA mild and creamy Kerala-style fish curry cooked in coconut milk with gentle spices—perfect for a relaxed Sunday lunch.
Ingredients
600 g white fish (seer fish / king fish / pomfret)
2 tbsp coconut oil
1 tsp mustard seeds
1-inch ginger (julienned)
2 green chillies (slit)
1 onion (thinly sliced)
½ tsp turmeric powder
Salt to taste
1½ cups thin coconut milk
½ cup thick coconut milk
Curry leaves
Directions
- Heat Oil: Heat coconut oil in a pan. Add mustard seeds and let them splutter.
- Sauté Aromatics: Add ginger, green chillies, onion, and curry leaves. Sauté until onions turn soft.
- Add Spices: Add turmeric powder and salt. Mix gently.
- Add Thin Coconut Milk: Pour in thin coconut milk and bring to a gentle simmer.
- Cook Fish: Add fish pieces carefully. Cook on low flame for 10–12 minutes.
- Finish with Thick Coconut Milk: Add thick coconut milk and gently swirl the pan. Do not boil.
- Rest & Serve: Switch off heat and let curry rest for 5 minutes. Serve warm.
Notes
- Sunday Meal Pairing:
Best served with appam or steamed rice
Pair with vegetable thoran or cabbage stir-fry
Mild yet festive Sunday lunch option