Meen Moilee (Fish Curry with Light Coconut Gravy)

‘Meen Moilee’ is a fish curry from Kerala. This curry is one of my favorite. I love it with steamed rice though it goes well with appam, idiyappam or idli too. I like the creamy, light texture of the gravy with mild yellow colour with hot steamed rice. I never fry fish for this recipe separately. If you wish you can lightly fry the fishes smearing with little salt and lemon juice. But do not overcook or fry the fish hard, else the whole flavor of the curry will go into toss. I have used Rohu Fish as it is available in abundance in Kolkata. You can also try with Salmon Fish as well. There are few points to be noted while cooking this recipe. You can boil the fish in thin coconut milk till the fish is cooked, but once you add the thick coconut milk and tomatoes you shouldn’t boil the curry because the citruses from the tomato will curdle the coconut milk.

  • Servings: 6-piece
  • Difficulty: easy
  • Print


  • Cuisine: kerala
  • Passive Time: 20 mins
  • Course: side dish
  • Preparation Time: 10 mins
  • Cooking Time: 20 mins


6 pcs Rohu Fish
Lemon Juice – 2 tsp
¼ tsp Turmeric Powder
Oil – 2 Tbsp
Mustard Seeds – ½ tsp
Curry Leaves – 2 sprigs
Onion – 1 ½ (Medium – Chopped)
Ginger Paste – 1 tsp
Garlic Paste – ½ tsp
Green Chillies – 4-6 (Slitted)
Thin Coconut Milk – 1 cup
Thick Coconut Milk – ½ cup
Salt – To taste


  1. Clean the fish pieces and marinate with turmeric powder, salt and lemon juice for 15-20 minutes.
  2. Heat oil in a kadai or wok, add mustard seeds. When they start to splutter add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent.
  3. Add ginger paste, garlic paste and sauté for couple of minutes.
  4. Add fish pieces. Cook on high heat for 1 minute. Add thin coconut milk and slit green chillies and adjust salt. Cook covered on low heat for about 7-8 minutes.
  5. When the fish is cooked add thick coconut milk and chopped tomatoes. Cook for couple of minutes.
  6. Serve hot with steamed rice.


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