Meen Moliee
About Meen Moliee
Immerse yourself in the rich flavors of Kerala with our Meen Moliee recipe! This classic fish curry features flaky fish cooked in a vibrant coconut milk gravy infused with aromatic spices. Our recipe unlocks the secrets of this beloved dish, guiding you through selecting the perfect fish, preparing the flavorful masala, and achieving a creamy and satisfying curry. Explore the culinary delights of Kerala and discover how to bring Meen Moliee to your table today!
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Recipe Time & More
Ingredients
For Marination
- 1 King fish sole fish or any firm fleshed fish and cut into in cube size pieces
- 1 tsp Turmeric Powder
- 1 tsp Lemon Juice
- 1-2 tsp Salt or as per taste
For Gravy
- 1 Onion large chopped
- 1 Tomato large chopped
- 1 inch Ginger crushed
- 2 cloves Garlic crushed
- 1 tsp Black Pepper Powder
- ½ cup Thick Coconut Milk 1st extract / Onnampaal
- ½ cup Semi Thick Coconut milk 2nd extract / Randampaal
- 1 cup Thick Coconut Milk Thin, 3rd extract / Moonampaal
- ½ tsp Mustard Seeds
- 2 sprig Curry leaves
- 2-3 Green Chillies slit
- 1 tbsp Lemon Juice
- 3 tbsp Coconut Oil
- 1-2 Salt or as per taste
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Instructions
- Wash and clean the fish and pat dry it.
- Marinade the fish with marinade ingredients listed above and set aside for 15-20 minutes.
- Heat oil in a pan and slightly fry marinated fish pieces on a medium heat and keep it aside.
- Heat a pan (preferably in 'Kalchatti' an earthen pot) and pour required coconut oil. (Note : It will enhance the authentic taste) Splutter the mustard seed
- Splutter the mustard seeds; add the ginger, garlic and saute for a minute.
- Add the sliced onion, curry leaves, green chillies and saute till it becomes soft and translucent.
- Add the tomatoes and saut'e for a minute. (Note : Do not mash the tomatoes).
- Add the pepper powder and simmer the heat.
- Add thin coconut milk / moonampaal and salt and mix well.
- Add the fried fish pieces carefully, cover and cook the fish. As the fish is half done while frying you just need to cook for another couple of minutes.
- Now pour the 2nd extract - semi thick coconut milk / randampaal and hold onto the sides of the pan and swirl it until the fish is well totally immersed in the gravy. Let it cook slowly for sometime till the fish completly absorbs it.
- Remove the pot from the fire, pour the 1st extract- thick coconut milk/onnampaal; place it on low fire again for a minute and gently shake so that it gets mixed . (Note : Don't stir after the fish is cooked, as the fish might break.
- Remove the pot from the fire and add some lime juice and with some coconut oil in the end. Enjoy and Serve with rice .
Recipe Notes
The Above Recipe has been Shared by Celebrity Chef and Master Chef Season 1 Runner Up – Chef Jayanandan Bhaskar. If you have any queries regarding the recipe. You can follow him and message him on his Plattershare Profile.
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Recipe Nutrition
Calories: 258kcal | Carbohydrates: 17g | Protein: 2g | Fat: 23g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.3mg | Sodium: 1320mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 596IU | Vitamin C: 63mg | Calcium: 67mg | Iron: 1mg
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4 Comments
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Such a tempting dish! Thank you.
Looks so wonderful! Thanks for posting.
Looks so good! Can’t wait to try it.
Such a perfect dish! Thank you.