Print

Creamy Kerala Coconut Fish Curry Recipe Easy Authentic Meen Moilee

kerala coconut fish curry - featured image
Print Recipe

A rich and fragrant Kerala-style fish curry simmered in creamy coconut milk with gentle spices, perfect for a comforting and exotic meal.

Ingredients

Scale
  • 500 grams (1 lb) firm white fish fillets (kingfish, pomfret, or cod) – cut into pieces
  • 2 tablespoons coconut oil (preferred for authentic flavor, but vegetable oil works)
  • 1 large onion, thinly sliced
  • 2–3 green chilies, slit (adjust to taste)
  • 1 tablespoon ginger-garlic paste (freshly made if possible)
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust for spice level)
  • 1 teaspoon coriander powder
  • 1 cup thick coconut milk (use canned for convenience or fresh if you can find it)
  • 1 cup thin coconut milk (diluted with water or reserved from canned)
  • Juice of 1 lime (freshly squeezed)
  • Salt to taste
  • Fresh curry leaves (about 10-12 leaves) – adds authentic aroma
  • Fresh coriander leaves for garnish (optional)

Instructions

  1. Rinse the fish pieces under cold water and pat dry with paper towels. Sprinkle a pinch of salt and turmeric powder on the fish, gently coating each piece. Set aside for 10 minutes.
  2. Heat 2 tablespoons coconut oil in a heavy-bottomed pan over medium heat. Once hot, add fresh curry leaves and sliced onions. Cook, stirring occasionally, until the onions turn translucent and soft—about 7 minutes.
  3. Toss in the slit green chilies and 1 tablespoon ginger-garlic paste. Stir for 2 minutes until fragrant. If your paste seems dry, add a splash of water to prevent burning.
  4. Sprinkle in 1 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon coriander powder. Mix well and cook the spices for about 30 seconds to release their aroma.
  5. Slowly add 1 cup of thin coconut milk, stirring continuously. Bring this mixture to a gentle boil, then reduce heat to low and simmer for 5 minutes.
  6. Gently add the marinated fish pieces into the simmering sauce. Cover and cook on low heat for about 8-10 minutes, or until the fish is just cooked through. Avoid stirring too much to prevent breaking the delicate fish.
  7. Pour in 1 cup of thick coconut milk, stirring gently to combine. Simmer uncovered for 3-5 minutes on low heat until the sauce is creamy and slightly thickened but still pourable.
  8. Add salt to taste and squeeze in the juice of 1 lime. Give the curry a gentle stir, then turn off the heat.
  9. Sprinkle chopped fresh coriander leaves on top. Serve hot with steamed rice or appam.

Notes

Use fresh fish for best flavor and texture. Cook on low heat to prevent coconut milk from curdling. Avoid stirring fish too much to keep it intact. Fresh curry leaves add authentic aroma; dried can be used if fresh unavailable. Adjust spice levels by modifying green chilies and chili powder. Leftovers keep well refrigerated for 2 days and freeze well.

Nutrition

Keywords: Kerala fish curry, Meen Moilee, coconut fish curry, Indian fish curry, creamy fish curry, Kerala cuisine, coconut milk curry

Find it online: https://cheerycrisp.com/creamy-kerala-coconut-fish-curry-recipe-easy-authentic-meen-moilee/