Meen Moilee

Photo by:

Melati Citrawireja

Excerpted from The Diaspora Spice Co. Cookbook. These are just a few of the deeply personal recipes that tell the story of our farm partners, their kitchens, and the spices they grow. Order your copy here!

The rumor goes that a local Malayali woman by the name of Molly or Moilee was tasked with making a mild fish curry for a group of Portuguese settlers in coastal Kerala in the early 16th century. Because of their dislike for strong spices, she made them a very simple coconut milk based preparation with minimal heat and it was an absolute hit. Meen means fish in Malayalam so the name translates to Moilee/Molly’s fish. When the British came to Kerala in the 19th century, they too fell in love with Meen Moilee and took it with them to Malaysia and Singapore where it’s since become an integral part of local cuisine.

Every Syrian Christian home in Kerala has a Meen Moilee recipe and the Abraham family is no exception. Their famous and wildly aromatic Baraka Cardamom pods are honestly the hero spice in this gentle curry. Use a soft, flaky fish that will complement the light, aromatic flavors of the gravy! This dish comes together so quickly, it’s my go-to recipe for when I have a couple friends coming over but am short on time.

Ingredients

1½ pounds (680 grams) skinless firm, flaky white fish fillets, like halibut, cod, or rockfish
1 tablespoon fresh lemon juice
1¾ teaspoons fine sea salt
½ teaspoon freshly ground white pepper
¼ teaspoon Pragati Turmeric
3 tablespoons extra virgin coconut oil
5 Baraka Cardamom pods, lightly crushed
4 Kandyan Cloves
1 teaspoon Bindu Black Mustard seeds
24 curry leaves
3 large shallots, thinly sliced (about ½ pound, 227 grams)
4 garlic cloves, finely chopped
1-inch ginger, julienned
1 to 2 serrano peppers, quartered lengthwise
12 to 15 cherry tomatoes, halved (about ⅓ pound, 151 grams)
One 14-ounce can (398 milliliters) full-fat coconut milk
1 teaspoon apple cider vinegar

Methods

Pat dry 1½ pounds skinless firm, flaky white fish fillets and cut crosswise into 4-inch pieces. Transfer the cut fish to a bowl along with 1 tablespoon lemon juice, 1 teaspoon fine sea salt, ½ teaspoon freshly ground white pepper, and ¼ teaspoon ground turmeric, and gently toss to coat the fish in the spices. Cover and refrigerate while preparing the sauce.
Heat 3 tablespoons extra virgin coconut oil in a Dutch oven or large, heavy-bottomed pot over medium heat. When the oil is shimmering, add 5 lightly crushed green cardamom pods, 4 whole cloves, 1 teaspoon black mustard seeds, and 12 curry leaves — be careful, the curry leaves crackle and pop! — and cook, stirring occasionally, until the spices smell fragrant and curry leaves turn bright green and translucent, 1 to 3 minutes.
Add 3 large thinly sliced shallots, 4 finely chopped garlic cloves, 1-inch piece finely chopped ginger, and 1 to 2 quartered serrano peppers, depending on your desired heat level, and cook, stirring occasionally, until the shallots soft and start to turn translucent but don’t take on any color, 4 to 7 minutes. Add 12 to 15 cherry tomatoes, the remaining ¾ teaspoon salt, and ¼ cup water, stir, cover and cook, stirring occasionally, until the tomatoes just start to burst, 5 to 8 minutes.
Add one 14-ounce can full-fat coconut milk, bring to a simmer, cover, and continue to cook until the tomatoes are easily crushed with the back of a spoon. Crush half the tomatoes, then nestle the fish into the sauce, spooning some of the sauce over each piece. Reduce the heat to medium-low, cover and cook until the fish is cooked through and easily flakes when pierced with a fork, 5 to 9 minutes. Taste and season with salt, if necessary.
Turn off the heat, gently stir 1 teaspoon apple cider vinegar, and tear the remaining 12 curry leaves, sprinkling them over top. Serve immediately with steamed short-grain rice or Appam.