Coconut Fish Curry Recipe (Meen Moilee Style)

 Creamy, aromatic, and gently spiced, Coconut Fish Curry (Meen Moilee Style) is a beloved South Indian dish that brings coastal flavor to your kitchen. Originating from Kerala, this curry features tender fish fillets simmered in a fragrant coconut milk sauce infused with turmeric, ginger, garlic, green chilies, and curry leaves. The result is a light yet flavorful curry that’s perfect with steamed rice, appam, or dosa.

Ingredient

For the Fish:

For the Curry Base:

Cooking Steps

Step 1: Prepare Fish and Marinade (Optional)

1. Gently rinse the fish pieces and pat them thoroughly dry with paper towels.
2. In a bowl, sprinkle the fish with ½ teaspoon turmeric powder and 1 teaspoon salt. Toss gently to coat. Set aside for 10-15 minutes.

Step 2: Prepare Souring Agent (if using Kudampuli/Tamarind)

1. If using Malabar tamarind (Kudampuli), rinse the pieces and soak them in ¼ cup warm water for at least 20 minutes.
2. If using tamarind paste, dissolve 1 tablespoon of paste in ¼ cup warm water, mix well, and strain to remove any fibers.

Step 3: Build the Curry Base

1. Heat 2 tablespoons coconut oil in a large non-stick pan or Dutch oven over medium heat.
2. Add the mustard seeds. Once they start to splutter (this takes about 10-20 seconds), add the fenugreek seeds and curry leaves. Fry for a few seconds until fragrant.
3. Add the sliced onion and cook, stirring occasionally, until it turns soft and translucent, about 5-7 minutes. Do not brown.
4. Add the julienned ginger, sliced garlic, and slit green chilies. Sauté for another 2-3 minutes until fragrant, being careful not to burn the garlic.

Step 4: Add Spices and Thin Coconut Milk

1. Reduce the heat to low. Add ½ teaspoon turmeric powder, 1 tablespoon coriander powder, and 1 teaspoon Kashmiri chili powder. Stir well and sauté for just 30-60 seconds until fragrant. Be careful not to burn the spices.
2. Pour in the 1.5 cups of thin coconut milk (or the thinner part of your canned coconut milk). Increase heat to medium-low and bring the mixture to a gentle simmer, stirring occasionally.

Step 5: Add Fish and Souring Agent

1. Once the curry base is simmering, gently slide the marinated fish pieces into the gravy. Ensure they are mostly submerged.
2. If using Malabar tamarind, add the soaked pieces along with the soaking water to the curry. If using tamarind paste water, add that now.
3. Cover the pan and let the curry gently simmer for 8-12 minutes, or until the fish is cooked through and flaky. Avoid stirring too vigorously, as fish can break easily.

Step 6: Finish with Thick Coconut Milk

1. Once the fish is cooked, reduce the heat to very low. Gently stir in the 1 cup of thick coconut milk (the creamy part from your canned coconut milk).
2. Bring the curry to a very gentle simmer. Do NOT allow it to boil after adding the thick coconut milk, as this can cause it to curdle. Just let it heat through for 2-3 minutes.
3. Taste and adjust the salt as needed. If you did not use tamarind, you can add 1-2 tablespoons of fresh lime juice at this stage for tang.

Step 7: Garnish and Serve

1. Remove the curry from the heat.
2. Garnish generously with fresh chopped cilantro.
3. Serve immediately with hot steamed basmati rice, plain rice, or traditional appam or roti.

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Extra Tips for Perfect Indian Fish Curry

• Coconut Oil is Key: Using coconut oil for cooking adds an authentic aroma and flavor that's hard to replicate with other oils.
• Don't Boil Thick Coconut Milk: This is crucial. High heat after adding the final coconut milk can cause it to split or curdle. A gentle simmer is all you need.
• Choosing Fish: Firm white fish holds up well in curries. Avoid very delicate fish that might fall apart easily.
• Adjust Spice: Feel free to increase or decrease the green chilies and chili powder based on your heat preference.
• Authentic Souring: If you can find Malabar Tamarind (Kudampuli), it offers a distinct sourness that's characteristic of this style of curry.
• Resting: Like many curries, the flavors can deepen if allowed to rest for 15-30 minutes before serving.

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Nutritional Value 

(per serving, based on 4 servings)

Benefits 

• ✅ Rich in Omega-3 Fatty Acids: Fish supports heart and brain health.
• ✅ Anti-inflammatory Ingredients: Coconut milk, turmeric, and ginger promote wellness.
• ✅ Dairy-Free & Gluten-Free: Ideal for those with dietary sensitivities.
• ✅ Light & Nourishing: Less spicy and heavy than many curries, perfect for warm climates and clean eating.
• ✅ Packed with Flavor: Fresh herbs and spices create a deliciously balanced, aromatic sauce.

Delicate yet deeply satisfying, Coconut Fish Curry (Meen Moilee Style) is a standout example of Kerala’s coastal culinary traditions. Its combination of tender fish, creamy coconut sauce, and gentle spices makes it a favorite for both newcomers to Indian cuisine and seasoned spice lovers.

Explore more South Indian recipes, seafood curries, and coconut milk-based dishes on our site. Try this Meen Moilee at home and enjoy a deliciously light yet comforting curry experience that’s as nourishing as it is flavorful.