Creamy Coconut Fish Stew — Tamil Fish Moilee
A Tamil-Kerala coastal fish stew in a delicate coconut-milk gravy with curry leaves, ginger, and a lift of green chilli, finished with coconut oil.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat fish dry and rub with 0.5 tsp salt, 0.5 tsp turmeric, and 0.5 tsp black pepper; rest 5 minutes. Slice 8 shallots, julienne 2 tbsp ginger, slice 6 garlic cloves, slit 6 green chillies lengthways, cut 2 tomatoes into wedges. Measure coconut milk and hot water.
Bloom
Heat 3 tbsp coconut oil in a large heavy skillet over medium heat. Add 24 curry leaves, let crackle 10 seconds until fragrant. Add shallots, ginger, and garlic; cook 5 minutes, stirring, until shallots soften and garlic turns light golden—do not brown deeply.
Build
Add slit green chillies and cook 30 seconds on medium. Stir in tomato wedges, 1 tsp ground coriander, remaining 0.5 tsp turmeric, and remaining 0.5 tsp salt. Cook 2 minutes on medium-low until tomatoes soften but hold shape.
Simmer
Pour in 400ml coconut milk and 160ml hot water. Bring to a gentle simmer on low—do not boil hard. Slide fish pieces into gravy in a single layer, cover, and simmer 6 minutes on low until fish flakes easily at 145°F internal temperature. Spoon gravy over without stirring.
Finish
Remove from heat and stir in 2 tsp lemon juice. Rest covered 1 minute. Garnish with 2 tbsp fresh coriander and plate with appam, idiyappam, or steamed rice, lime pickle, and roasted papad alongside.
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