Photo: stu_spivack · CC BY-SA 2.0 · Wikimedia Commons

Kerala · Dinner

Meen Molee

Delicate white fish fillets poached gently in a golden, mildly spiced coconut milk gravy — Kerala's most elegant fish curry, beloved by Syrian Christian families in Kottayam and served with appam at dinner.

🧺 Ingredients

• Fish fillets (king fish or pomfret): 500 g, cut into 5 cm pieces
• Thick coconut milk (first press): 200 ml
• Thin coconut milk (second press): 200 ml
• Onion: 150 g, thinly sliced
• Ginger: 25 g, julienned
• Garlic cloves: 5, sliced
• Green chillies: 4, slit lengthwise
• Turmeric powder: ½ tsp
• Black pepper powder: ¾ tsp
• Curry leaves: 2 sprigs
• Coconut oil: 2 tbsp
• Salt: 1¼ tsp
• Tomato: 100 g, sliced
• Lemon juice: 1 tsp (finish)

👩‍🍳 How to make Meen Molee

1. Heat coconut oil.
2. Add onion, ginger, garlic; sauté until onion is soft and translucent, about 4 min.
3. Add green chillies and curry leaves; stir 1 min.
4. Add turmeric and pepper; stir 30 seconds.
5. Pour in thin coconut milk.
6. Add tomato and salt.
7. Simmer gently until tomato softens, about 5 min.
8. Slide in fish pieces.
9. Do not stir — gently spoon gravy over fish.
10. Cook on low heat 5–6 min until fish turns white and just begins to flake at the edges.
11. Pour in thick coconut milk.
12. Heat gently — do not boil or it will split.
13. Stir in lemon juice.
14. Remove from heat immediately when wisps of steam rise.

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