Meen Molee 4-6 portions

Coconut fish from Kerala



2 tbsp oil

2 medium onions, peeled and sliced

3 green chilies, slit

1-inch ginger, peeled and julienned

4 cloves garlic, peeled and sliced

1 tsp coriander powder

¼ tsp each pepper, cumin and turmeric powder

6 curry leaves

600 gm firm white fish fillets/steak

1 ½ cup thin coconut milk

½ cup thick coconut milk


1 tomato, thinly sliced                                                                                                   



Heat oil in a large flat pan with a lid and fry the ingredients, from onions till garlic, until lightly browned

Add the 4 spice powders, the curry leaves and fry on a low flame for 5 minutes.

Push the masala to one side of the pan and place the fish in a single layer in the center. Spread the masala over the fish.

Pour the coconut milk, cover and cook for 10 minutes. Lightly loosen the fish by gently shaking the pan a few times while cooking. Add salt to taste.

Place the tomato slices over the molee, simmer and remove from the heat. Serve hot with rice.