An iconic Fish dish is "Meen Moilee," a flavorful and mildly spiced fish curry with roots in the coastal state of Kerala, India. It's known for its coconut milk-based gravy and the blend of fragrant spices. This dish is often made with fish like kingfish, pomfret, or any firm white fish.
History: Meen Moilee originates from Kerala, a state in South India that is renowned for its rich culinary heritage and abundant use of spices. The dish is a reflection of Kerala's coastal culture, where fish is a staple part of the diet. Coconut and coconut milk are commonly used in Keralite cuisine, and Meen Moilee is a prime example of this, with its creamy coconut milk-based gravy that complements the flavors of the fish and spices.
Recipe: Meen Moilee
Ingredients:
- 500 grams fish fillets (kingfish, pomfret, or any firm white fish)
- 1 cup thick coconut milk
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2-3 green chilies, slit
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 4-5 curry leaves
- 2 tablespoons coconut oil (or any cooking oil)
- Salt to taste
- Fresh cilantro leaves for garnishing
Instructions:
Marinate the fish fillets with turmeric powder and a pinch of salt. Let them sit for about 15-20 minutes.
Heat coconut oil (or cooking oil of your choice) in a pan. Add mustard seeds and cumin seeds. Let them splutter.
Add the sliced onions and sauté until they turn soft and translucent.
Add the ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy.
Lower the heat and add turmeric powder and red chili powder. Mix well and cook for a couple of minutes.
Gradually pour in the thick coconut milk, stirring gently to combine the flavors.
Add the marinated fish fillets to the gravy. Cover the pan and let the fish cook in the coconut milk sauce on low heat for about 10-15 minutes. Avoid overcooking the fish.
Once the fish is cooked, add curry leaves and season with salt to taste.
Garnish with fresh cilantro leaves.
Meen Moilee is ready to be served. This dish pairs beautifully with steamed rice or Kerala-style appam (rice pancakes).
Indulge in the rich flavors of Meen Moilee, a classic Keralite fish curry that brings together the essence of coconut and fragrant spices.
