Kerala Fish Stew/ Meen Moilee Recipe

Kerala Fish Stew Recipe

Ingredients

Any variety of fish( I used Vanjaram/ Seer fish slices)- 1/2 kg( 1 pound)

Onions medium-1 chopped

Tomato small-1 chopped

Ginger-1" inch julienned

Garlic-6 cloves thinly sliced

Curry leaves- few

Green chilles-2 broken into half

Red chilli powder-2 tsp

Turmeric powder-1tsp

Salt to taste

Thick Coconut milk- 2 cups

Coconut oil required

Cinnamon-1"inch

Cloves-2

Cardamom-2

Fish Stew

Method

Grind the shredded fresh coconut to smooth and fine paste

Clean and wash the fish slices. 

In a small bowl mix 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1/4 tsp salt, mix with 1 tsp water and spread this red chilli paste on fish slices and set aside for 2 minutes.

Heat 1 tbsp oil in a pan, when oil is hot place the fish slices on the pan and cook on both sides for 1 minute( fish slices should be half cooked). Remove the fish slices on to a plate and set aside.

Heat 2 tbsp oil in same pan add cinnamon, cloves and cardamom. 

When the aroma of whole spices raises add the chopped onions, green chilli, ginger and garlic. Saute until the onions turn pink, then add the tomatoes and cook until the tomatoes are mashed. Add 1 tsp red chilli powder, 1/2 tsp turmeric powder, required salt and a cup of water. Bring the gravy to boil, when the stew starts boiling add the half cooked fish slices and thick coconut milk and simmer for another 5 mins.( Note after adding the coconut milk do not cover pan with a lid because coconut milk tends to curdle). Serve hot with Steamed Rice or Idiyappam or Parota.

Meen Moilee Recipe