A lazy Sunday afternoon deserves a hearty meal. So, today I made Kerala Fish Stew a.k.a. Meen Moilee. With a handful of ingredients, this dish is quick and easy to make. You can replace the fish with prawns if you like. That also works really well. Just remember to devein it.
The curry/stew has a very delicate flavor. It is important to balance the sweetness with the spice. You can make it spicier if you want. It’s up to you. It is best enjoyed with appams. But plain rice tastes just as good.
So how about making it for dinner tonight?
Kerala Fish Stew a.k.a Meen Moilee
Pomfret – 3 small, cleaned and cut into pieces
Coconut milk powder – 10 tbsp.
Onions – 1 large, sliced
Ginger – 1 tbsp., julienned
Mustard seeds – 1 tsp.
Green Chilies – 2 nos. left whole
Turmeric Powder – 1 tsp. + ½ tsp.
Curry Leaves – 8 to 10 nos.
Salt and Sugar – To taste
Tomato – 1 nos, cubed
Coconut Oil – 3 tbsp.
Coriander leaves – To garnish
- In a bowl, place the fish filets and add 1 tsp turmeric and salt. Mix it well. You can use prawns or Seer Fish if you don’t have Pomfret. Let it sit for a few minutes while you prepare the other ingredients.
- In a heavy bottom pan, add coconut oil. When it’s hot, add the mustard seeds, curry leaves, ginger, green chillies and onions. Once the onions have softened, add ½ tsp turmeric powder.
- In another bowl, mix the coconut milk powder with water to make coconut milk. Adjust the consistency.
- Add this coconut milk into the pan and mix well.
- Add salt and sugar to taste.
- Once you see a slight simmer, add the fish pieces to the curry and gently stir. Let it cook for a few minutes until the fish is cooked.
- Now add tomato cubes and mix gently. Let it cook for 2 minutes.
- Take it off the heat and garnish with coriander leaves.
- Serve it hot with steamed rice or appams.