Meen Moilee — Keralan Grouper in Coconut-Turmeric Curry

Steps

1. Step 1

   Pat the grouper dry and cut into 2-inch chunks. Toss with the 1/2 tsp turmeric and 1/2 tsp salt and set aside in the fridge while you make the curry.

   5 min

   • 1 1/2 lb grouper fillets, skinless
   • 1/2 tsp ground turmeric
   • 1/2 tsp salt
2. Step 2

   Start the rice: combine the rinsed basmati, water and salt in a saucepan. Bring to a boil, then cover, turn the heat to low and cook 12 minutes. Take off the heat and leave covered until serving, then fluff with a fork.

   20 min

   • 1 1/2 cups basmati rice
   • 2 1/4 cups water
   • 1/2 tsp salt
3. Step 3

   Heat the coconut oil in a wide, deep skillet or shallow pot over medium heat. Add the mustard seeds and fenugreek seeds and cook until the mustard seeds pop, about 30 seconds. Add the curry leaves (stand back, they spatter) and stir for 10 seconds.

   2 min

   • 2 tbsp coconut oil
   • 1/2 tsp black mustard seeds
   • 1/4 tsp fenugreek seeds
   • 15 fresh curry leaves
4. Step 4

   Add the sliced onion and cook, stirring, until soft and translucent but not browned, 6 to 8 minutes. Stir in the ginger, garlic and green chilies and cook 2 minutes more, until fragrant.

   9 min

   • 1 large onion
   • 2 tbsp fresh ginger
   • 3 cloves garlic
   • 2–3 green chilies
5. Step 5

   Sprinkle in the 3/4 tsp turmeric and stir for 30 seconds. Add the tomato wedges, the coconut milk, water and 1 tsp salt. Bring to a bare simmer — small bubbles only, never a rolling boil, or the coconut milk will split. Simmer gently 5 minutes to let the gravy come together.

   6 min

   • 3/4 tsp ground turmeric
   • 1 tomato
   • 1 can full-fat coconut milk (13.5 oz)
   • 1/2 cup water
   • 1 tsp salt
6. Step 6

   Slide the fish chunks into the curry in a single layer, spooning a little gravy over them. Cover and poach at a bare simmer until the fish is opaque and just flakes when nudged with a fork, 7 to 9 minutes. Don't stir — shake the pan gently if needed, so the chunks stay whole.

   8 min, hands-off

   • 1 1/2 lb grouper fillets, skinless
7. Step 7

   Take the pan off the heat. Squeeze in the juice of half the lime, scatter over the remaining curry leaves and the cilantro, and taste for salt. Let it sit 5 minutes, then serve over the basmati with the lime wedges.

   5 min

   • 5 fresh curry leaves
   • 1 lime
   • 2 tbsp cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026