THE KERALA is one of the famous and prominent tourist destination of India which is well known as ‘God’s Own Country ‘ on world wide tourist map and tourism destination, with natural lakes, back water, sea coastal, hill station, beaches, Ayurvedic tourism and tropical lush greenery as its major attraction. Since ancient time the Kerala is too known as “ Garden of Spices “ or as the “ Spice Garden of India “ 

The name of Kerala has an uncertain mythology and etymology; as per one old folk etymology defines and derives Kerala from the Malayalam word  KERA “ Coconut Tree” and alam “ Land” thus land of coconuts , which is a nickname of the state used by locals people due to the ample and abundance of coconut trees grown and cultivated on the land of Kerala.

From Kerala comes Malabari cooking practices and food eating habits. Kerala cuisine and it’s food preparation as well it’s delicacy is very famous and diverse. The food diversity is best classified and associated with the various social communities and cultures in Kerala since very old ancient time. The impact and affect of Portuguese , British, Muslim, Syrian Christians is very much deeply related with Kerala cuisine and food preparation methods. 

Since Kerala’s maximum exports bussiness in coconut, thus almost all of the dishes, have coconut usages and associated with them , either in the form of shavings or coconut oil or milk is extracted from coconut fruits. Seafood is also very popular in the coastal region of Kerala and eaten almost every day by the local people. The cuisine and food of Kerala is so diverse and distinct from the rest of Indian food that the tantalising and yummy delicious flavoured food eating experiences are going to keep you craving all the time .

The heady concoctions make the Kerala cuisine a delicious enough reason to travel to this part of famous Indian destination today on world tourism map .So except coconut ,chilli, spices , coconut oil in mouth taste buds tingling local recipes that differs with its regions and communities also . Ranging from Kerala muslim biryani, Sadyas served in Hindu households. The food tastes even better when served and eaten on banana leaves.

Kerala fish moilee or meen moilee is one of famous food delicacy which is mild spicy fish and coconut dish of possible Indian and Portuguese origin. This yummy delicious fish curry is spreads and commonly eaten in Malaysia and Singapore too since during the British Empire, it became a very popular dish in other places of South- East Asian countries. 

Fish moilee is quite resemble and similar to traditional dish Kerala chicken stew in its preparation. Both dishes are mildly spiced and flavoured with coconut milk, which is sinfully and completely addictive to every food lover and mainly for fish eaters. 

The word moilee/ molee / molly literally means stew which is a slow cooking process on slow fire in its sauce and gravy like traditional mutton stew preparation methods.Hence in making of fish moilee the fleshy fish is stewed in thick creamy fresh coconut milk and very low spiced flavours in masala is prepared, so that flavour and aroma of fish dominates the taste of the curry. The fish used in Kerala fish moilee can range from Kingfish to Pomfret, Salmon, Jew, Mullet etc . 

This mild spiced yummy and delicious fish curry goes well with plain rice and appam , so if you are true fish lover and foodies then you are going to love this famous Kerala fish curry preparation as yummiest dish on your plates.

So let us learn how to make this delicious and healthy Kerala fish curry with my working experience of 20 years plus in the Indian hotel and restaurant industry. Since I am very much fond of South Indian food since my childhood.

                              KERALA FISH MOILEE- KERALA MEEN MOILEE.

Preparation time : 10 Mins   Cooking time : 20 Mins  Total time  : 30 Mins   Serving : 4 -6 Guest.


  • King fish , Pomfret, Salmon, Jew , Mullet etc 500 gm.
  • Onion 60 gm, Ginger 15 gm, Salt to taste .
  • Coconut 🥥 1 , Curry Leaves 1 Sprig , Garlic few flakes, Green chillies 10 gm, Vinegar 15 ml , Lime 1 large .
  • Water 200 ml , Potatoes 🥔 225 gm , Turmeric 5 gm, Clove 3-4 pieces, Cinnamon sticks 3-4 pieces, Green Cardamom 3-4 pieces.
  • Coconut oil 50 ml. Tomato 🍅 1 large size, Mustard seeds 5 gm .
  1. Clean and wash fish in several rinses of cold water and cut into pieces upto 50 gm each .
  2. Peel and slice garlic, ginger, onions , slit green chillies.
  3. Make and prepare two extract of coconut milk.
  4. Heat coconut oil , sauté sliced onion with whole gram masala. Add turmeric and cook for 5 minutes on medium fire flame .
  5. Add mustard seeds, ginger, garlic, curry leaves, green chillies, cut fish and small diced peeled potatoes.
  6. Add last and second extract of coconut milk and salt to taste and cook gently on slow fire for 15 minutes.
  7. When potatoes and fish is 90% cooked and ready add the thick very first extract of coconut milk and bring to boiling point for 5 minutes.
  8. Add lime juice and vinegar.
  9. Garnish with slices of tomato, curry leaves, mustard seeds on top .
  10. Serve cooked and prepared Yummy delicious Kerala fish moilee with hot Appam or Steamed Rice .


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