Fish Moilee: A Creamy Kerala-Style Fish Curry
Fish Moilee is one of those dishes that feels like a warm coastal breeze on your plate. This traditional Kerala-style fish curry is mild, aromatic, and rich with the sweetness of coconut milk. Tender pieces of fish simmer gently in a creamy coconut-based gravy infused with spices like curry leaves, cardamom, and green chilies. The result is a silky curry with a delicate flavor that pairs beautifully with hoppers, string hoppers, or even soft rotis for a cozy meal.
What makes Fish Moilee special is its balance. It’s creamy without feeling heavy, spiced without being overpowering, and fragrant enough to make your kitchen smell like a coastal Kerala home. The use of fresh coconut milk gives it that signature luscious texture, while simple spices keep it approachable for anyone—even those who prefer milder flavors.
Why You’ll Love Fish Moilee
- Rich and creamy texture: Thanks to coconut milk, it’s silky and comforting.
- Mildly spiced: Perfect for those who like gentle flavors with a touch of warmth.
- Aromatic and inviting: Curry leaves, mustard seeds, and green chilies create a fragrant base.
- Versatile pairing: Enjoy it with hoppers, string hoppers, steamed rice, or chapati.
Ingredients You’ll Need
To make Fish Moilee at home, here’s what you’ll gather:
For marinating the fish:
- 500 g white fish (pearspot, tilapia, or similar)
- ¼ tsp turmeric powder
- ½ tsp pepper powder
- 1 tbsp ginger, garlic, and fennel seed crushed
- Salt as needed
- 4 tbsp all-purpose flour (for coating)
For the curry:
- 4 medium onions, chopped
- 4 cardamom pods
- 4 cloves
- 2 medium cinnamon sticks
- 2 garlic cloves, minced
- 1 tsp ginger, sliced lengthwise
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ¼ tsp salt (adjust to taste)
- 2 tbsp coconut oil
- 1½ cups thin coconut milk
- 1 cup thick coconut milk
- Fresh curry leaves for garnish
How to Make Fish Moilee
Step 1: Marinate and fry the fish
Mix fish with turmeric, pepper, crushed ginger-garlic-fennel, and salt. Coat each piece lightly in flour and let it rest for 30 minutes. Heat coconut oil and shallow fry until lightly golden. Keep aside.
Step 2: Prepare the curry base
In the same pan, warm coconut oil. Add cardamom, cloves, and cinnamon, letting them release their aroma. Toss in onions and sauté until translucent. Add minced garlic, sliced ginger, and green chilies, sautéing for a minute more. Sprinkle in turmeric and coriander powders, stir well, and let it cook briefly.
Step 3: Build the coconut gravy
Pour in thin coconut milk and stir. Gently add the fried fish, coating it with the fragrant mixture. Simmer for 3–4 minutes until the fish is cooked through. Finish with thick coconut milk, adjust salt, and reduce heat. Let it simmer gently for 5–7 minutes until the sauce thickens beautifully. Garnish with curry leaves.
Tips for Perfect Fish Moilee
- Use fresh fish: Firm, fresh fish holds its shape and flavor best.
- Keep it mild or spice it up: Add more green chilies for heat or reduce them for a gentler curry.
- Don’t skip coconut milk: It’s what makes this dish luxuriously creamy.
- Avoid overcooking: Fish cooks fast—remove from heat as soon as it flakes easily.
Serving Suggestions
Serve Fish Moilee hot with appam or hoppers for a classic Kerala pairing. It’s also wonderful with plain steamed rice or chapati for a simple weekday dinner. Add a side of sautéed vegetables or a cucumber salad for freshness.
Why It’s a Keeper
Fish Moilee isn’t just a dish—it’s comfort in a bowl. Its soft golden hue, velvety sauce, and tender fish make it a centerpiece for special occasions and cozy family dinners alike. Once you try it, you’ll see why it’s been passed down through generations in coastal kitchens. It’s a meal that feels indulgent but is still light enough to enjoy any day of the week.
