Fish in Coconut Milk Curry | Meen Moilee

by Rachna

This is a recipe I’ve been making for years now. I first saw this recipe on a food show by Madhur Jaffrey and immediately wanted to try it. It is made with a few ingredients in a matter of minutes and is incredibly delicious. It is also versatile. Use any firm fish that you can find.

Meen moilee 1


500 gms. firm fish cut in pieces (mackerel, king fish etc.)

400 ml. coconut milk (Use fresh or tetra pack)

2 onions sliced

1 tbsp. minced ginger-garlic

2-3 green chillies (or less depending on your taste)

2 tsp. vegetable oil

1 tsp. mustard seeds

1/2 tsp. fenugreek seeds

1 sprig curry leaves

1 tsp. black pepper powder

2 tomatoes cut in eighths

salt to taste

Marinade for fish

1/2 tsp. turmeric powder

Juice of 1 lemon

1 tbsp. oil for shallow frying.


meen moilee 2


Marinate the fish pieces for about 15 minutes. Shallow fry it in oil and keep aside.

Take oil in a kadhai/pan. Tip in the mustard seeds and fenugreek seeds. Fry till mustard seeds have sputtered. Now add in the sliced onions, slit green chillies and  curry leaves. Cook for 2-3 minutes till transparent. Now add in minced ginger garlic and cook for a couple of minutes more.

Add in the coconut milk now along with the fish pieces. Add salt. Let it come to a boil and cook for 2-3 minutes more or till the fish is cooked. Lower the heat and add the tomatoes. Cook for about a minute more. Don’t let them get mushy. Taste and adjust seasoning.

Serve meen moilee hot with boiled rice. Simple and delicious.

Note: The traditional recipe of meen moilee uses coconut oil for cooking. But I skip that as I am not too fond of the taste of coconut oil.

Do watch the video of the same recipe:

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Obsessivemom -

I like fish for the fact that it takes no time to cook even though I’ve turned a vegetarian now. But I like your recipe for its simplicity.

Rachna -

Thanks, Tulika. Actually, one of the reasons why I make it so often is because it is so simple to cook up.

Nabanita Dhar -

I like that you have shallow fried the fish. I always like when the fish is fried before putting in the gravy. The recipe seems easy. Maybe I’ll try it on some weekend 🙂

Sapana -

I agree, If you fry the fish before putting it in curry then it doesn’t break into pieces easily while boiling in the curry.

Vinitha -

I love fish molee. My non-fish loving husband also likes the taste of fish molee. I will try this recipe next time when I prepare the dish. ?

Rachna -

That’s nice to know, Vinitha.

abhijit -

Looks so delicious.

Rachna -


Shilpa Garg -

Love the color of the dish. Shallow frying before adding the curry is interesting. Will check with KG if he does the same way too.
PS : Non-veg cooking is purely KG’s KRA 😀

Rachna -

I hope KG likes the recipe.


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