Meen Moilee (മീൻ മൂളി) — Malabar-Style Coconut Fish Curry

• 600 gSalmon fillet, skinless, cut into 4 cm pieces (Or use cod or another firm white fish)
• 1 tspTurmeric powder (For lightly seasoning the fish)
• 1 tspFine sea salt (For lightly seasoning the fish)
• 2 tbspNeutral oil (Sunflower, canola, or light vegetable oil)
• 1 tspMustard seeds (Black or brown)
• 200 gOnion, thinly sliced (About 1 large onion)
• 12 gGarlic cloves, minced (About 4 medium cloves)
• 15 gFresh ginger, finely grated (About a 4 cm piece)
• 2 eachGreen chilies, slit lengthwise (Adjust to taste)
• 0.5 tspRed chili powder (Mild to medium; increase for more heat)
• 2 tspGround coriander (Adds citrusy warmth)
• 240 mlWater (To form the initial simmering broth)
• 400 mlCoconut milk (Full-fat, well shaken; canned or carton)
• 2 tspLime juice (Add at the end for brightness)
• 10 eachCurry leaves (Optional but traditional; add for aroma)

Instructions

1. 1

   Pat the fish dry, then toss gently with 1 tsp turmeric and 1 tsp salt until evenly coated. Rest for 10 minutes at room temperature while you prep the aromatics. This short seasoning time firms the fish slightly and prevents the curry from tasting flat.

2. 2

   Heat 2 tbsp neutral oil in a wide skillet or sauté pan over medium heat for 2 minutes. Add 1 tsp mustard seeds and cook 45–60 seconds until they begin to pop. If using curry leaves, add them now and stir 10 seconds to release their aroma.

3. 3

   Add the sliced onion and cook 6–8 minutes over medium heat, stirring often, until softened and lightly golden at the edges. Stir in the minced garlic, grated ginger, and slit green chilies, then cook 60–90 seconds until fragrant, keeping the heat moderate to avoid browning the garlic.

4. 4

   Lower heat to medium-low. Add 1 tsp turmeric, 1/2 tsp red chili powder, and 2 tsp ground coriander. Stir constantly for 30 seconds to bloom the spices without scorching. Immediately pour in 240 ml water, scraping the pan to dissolve any spices stuck to the bottom.

5. 5

   Bring the spiced broth to a gentle simmer, then cook 4 minutes to soften the onions further and mellow the raw spice notes. Reduce heat to low and stir in 400 ml coconut milk. Warm 2–3 minutes until steaming but not boiling; coconut milk can split if boiled hard.

6. 6

   Slide the seasoned fish pieces into the sauce in a single layer. Keep the curry at a low simmer (small bubbles at the edges) and cook 6–9 minutes, depending on thickness, until the fish flakes easily and is just cooked through. Gently shake the pan instead of stirring to keep pieces intact.

7. 7

   Turn off the heat and rest 3 minutes for the flavors to settle. Stir in 2 tsp lime juice, taste, and adjust salt if needed. Serve hot with steamed rice or flatbreads, spooning plenty of the golden coconut broth over the fish.