Meen Moilee

Meen Moilee

Fish pieces are simmered in coconut milk with ginger, garlic and flavorful Kerala spices.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Cuisine: Kerala
Difficulty: Easy
Special Diet: Kosher
Allergen: Dairy Free, Egg Free, Gluten Free, Peanut Free, Soy Free, Treenut Free
Category: Fish & Seafood, Kosher Meat, Meats
Main Ingredient: Fish & Seafood
Servings: 4 Servings


Recipe Kit

  • 1 pack Meen Moilee Recipe Kit (No. 21)

Indian Groceries

  • 0.5 teaspoon Tamarind Paste


  • 1 pound Fish Fillet [Tilapia or Cod or Sole]

Produce & Natural Foods

  • 1 piece Onion [1 medium-sized = 0.4 lb]
  • 1 piece Fresh Ginger Root [2 inch long & roughly ½ inch diameter OR Equivalent]
  • 1 piece Jalapeno

Basic Cooking Ingredients

  • 2 cups Coconut Milk
  • 2 Tablespoon Cooking Oil [Sunflower, Safflower, Canola or Olive Oil based on preference]
  • 0.75 teaspoon Salt



  • Cutting, Chopping & Whipping

    1. Peel & finely dice onion.
  • 2. Peel & finely dice fresh ginger root OR grate using ginger grater.
  • 3. Cut fish fillets in 2-3 inch pieces.
  • Marinating

    1. Prepare marinade by mixing entire contents of Gold Pack, 0.5 teaspoon of salt & 1 teaspoon of tamarind paste to smooth paste. Taste the marinade for Spiciness OR Pungency. Please note the marinade will be salty as fish still need to be added. Adjust the Spiciness OR Pungency based on preference by adding red chili in increments of ⅛ teaspoon.
  • 2. Rub marinade on fish pieces and keep aside for 10 minutes.


  • Shallow Frying Fish

    1. Heat 1 Tablespoon of Oil in Wok or Saute Pan. When oil is heated shallow fry marinated fish on medium heat for just 2-3 minutes turning fish pieces once.
  • Preparing Herb & Spice Mix (Layering Technique)

    Layer 1
    Heat 1 Tablespoon of oil in wok or sauté pan.
  • Layer 2
    Add diced onion and de-seeded jalapeno to the heated oil. Sauté on medium heat, stirring often, until the onions become translucent.
  • Layer 3
    Add entire contents of Black Pack & 0.25 teasponn of salt and roast the herb & spice mix on medium heat for 1 minute, stirring gently and mixing well.
  • Layer 4
    Add 2 cups of coconut milk and simmer for 7 minutes.
  • Layer 5
    Add fish pieces to the herb & spice mix and cook till fish is well cooked.


How to Tell When Oil is Hot
When a small piece of food (a bit of ginger OR garlic OR onion) sizzles immediately when added to the pan.
Start Cooking only after all the Preparation steps are completed
In Indian Cooking each step move fast so every ingredient should be in ready-to-cook state and should be close to the cooking station before starting cooking.
Tried this recipe?Let us know how it was!

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