Meen Moilee (Kerala Fish Molee)
Chunks of white fish poached in a mild, fragrant coconut sauce with tomato and lime, a classic from the Kerala coast.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins
- LevelEasy
- Costabout £3.59 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the cod with the turmeric, a good pinch of salt and half of the lime juice. Leave for 10 minutes while you start the rice.
10 min - 2
Cook the basmati rice to the packet instructions, then keep it covered.
- 3
Heat the coconut oil in a wide, shallow pan over a medium heat. Add the curry leaves (stand back, they spit) and the green chillies and cook for 30 seconds.
0 min 30 s - 4
Pour in your ready made South Indian coconut curry base (see the base recipe) and bring to a gentle simmer. Add the tomato wedges and cook for 5 minutes.
5 min - 5
Slide in the fish in a single layer. Spoon the sauce over, cover and cook on a low heat for 6 to 8 minutes, until the fish is opaque and flakes easily. Do not stir hard or it will break up.
7 min - 6
Stir in the rest of the lime juice and scatter over the coriander. Taste for salt. Serve with the rice.
Tips
- Keep the simmer gentle once the fish is in. A hard boil splits coconut sauce and breaks the fish.
- Firm fish such as cod, haddock, monkfish or pollock suits this best. Thin fillets like plaice fall apart.
- Add the lime juice at the end for brightness. Cooking it for long dulls the flavour.
Storing and freezing
Keeps for 1 day in the fridge in a covered tub, cooled within 1 to 2 hours. Reheat gently until steaming hot all the way through. Not recommended for freezing, as the fish turns rubbery.
Questions
Is meen moilee spicy?
No, it is mild and creamy rather than hot. The heat comes only from the green chillies, which you can leave whole instead of slitting, or remove at the end.
What is the difference between moilee and a Kerala fish curry?
Moilee is a pale, mild coconut milk stew. A red Kerala fish curry (meen curry) is hotter and tangier, coloured with chilli powder and soured with tamarind or kodampuli.
Can I use frozen fish?
Yes. Thaw it fully in the fridge and pat it dry before seasoning, or the sauce will turn watery.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.