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Creamy Kerala Coconut Fish Curry (Meen Moilee)

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A simple, soulful Kerala classic featuring firm white fish simmered in a silky coconut milk sauce tempered with mustard seeds, curry leaves, and aromatic spices. Perfect for a comforting yet exotic meal.

Ingredients

Scale
  • 1 lb (450 g) firm white fish fillets (kingfish, seer fish, cod), cut into chunks
  • 1 ½ cups (360 ml) full-fat canned coconut milk
  • 1 medium yellow onion, thinly sliced
  • 2–3 green chilies, slit lengthwise
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon black mustard seeds
  • 10–12 fresh curry leaves
  • 2 green cardamom pods, slightly crushed
  • Salt to taste (preferably sea salt)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons vegetable oil or coconut oil

Instructions

  1. Rinse the fish chunks under cold water and pat dry with paper towels. Set aside.
  2. Heat 2 tablespoons of coconut or vegetable oil in a heavy-bottomed skillet over medium heat until shimmering (about 2 minutes).
  3. Add 1 teaspoon mustard seeds; once they start to pop, add curry leaves and crushed cardamom pods. Stir for 30 seconds until fragrant.
  4. Add sliced onions and cook for 5-7 minutes until soft and translucent, stirring occasionally.
  5. Stir in ginger, garlic, and green chilies; cook for another 2 minutes until aromatic.
  6. Sprinkle turmeric powder and stir well to coat the onions and aromatics evenly.
  7. Pour in 1 ½ cups coconut milk slowly, stirring gently to combine. Bring to a gentle simmer, avoiding vigorous boiling.
  8. Add salt to taste and reduce heat to medium-low.
  9. Carefully add fish chunks into the simmering curry, spooning sauce over them. Cook uncovered for 8-10 minutes, turning gently once, until fish is opaque and flakes easily.
  10. Turn off heat and stir in 1 tablespoon freshly squeezed lemon juice.
  11. Taste and adjust salt or lemon juice if needed before serving.

Notes

Use full-fat coconut milk for best creaminess; avoid boiling vigorously to prevent curdling. Add lemon juice only at the end. Stir gently when cooking fish to keep chunks intact. Fresh curry leaves are preferred but dried can be used if necessary. Leftovers keep well refrigerated for 2 days and freeze well; reheat gently.

Nutrition

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

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