Meen Moily Recipe: Flavorful Seafood in Coconut

Seafood Moily, also known as Meen Moily or Chemmeen Moily, is a classic dish from the Syrian Christian coastal kitchens of Kerala. This gently spiced curry features pearl spot, pomfret, or prawns in a coconut milk base, delicately flavoured with aromatic spices and fresh lime. It’s typically served with appam, pathiri, or idiyappam, making it a staple for festive meals and Sunday lunches alike.

Ingredients for a Bold Meen Moily

The Curry:

• 500g seafood (pearl spot, pomfret, or prawns)
• 1 cup water
• 2 medium-sized onions, chopped
• 4 green chillies, chopped
• 3cm piece of ginger, chopped
• 2 medium-sized tomatoes, chopped
• 1 stalk of curry leaves
• 1 cup thick coconut milk (first extract)

The Marinade:

• Juice of 2 limes
• 1 tsp turmeric powder
• 1 tsp salt

The Ground Spice Paste:

• 2 cloves garlic, chopped
• 3 cloves
• 3cm stick of cinnamon, broken into pieces
• 1 tsp fennel seeds
• 3 tsp red chilli powder
• 2 tsp coriander powder
• 2 tsp black pepper powder
• 4 tsp water

Method

1. Prepare the Seafood:
   
   • Clean the fish (if using) and cut into 5cm pieces.
   • If using prawns, remove heads, shell, devein, and wash thoroughly.
   • Combine the seafood with the marinade ingredients and set aside for 20 minutes.
2. Fry the Seafood:
   
   • Heat oil in a heavy-bottomed pan or kadhai.
   • Drain the seafood and add it to the hot oil.
   • Fry for 5–10 minutes for fish or about 5 minutes for prawns, until lightly golden.
   • Remove from oil, drain, and set aside.
3. Make the Masala Base:
   
   • Reduce the oil in the pan to about 2 tablespoons.
   • Add chopped onions, green chillies, ginger, tomatoes, and curry leaves.
   • Sauté until the onions turn golden brown.
4. Cook the Spices:
   
   • Stir in the ground spice paste and cook for about 2 minutes, stirring frequently to avoid burning.
5. Combine and Simmer:
   
   • Return the fried seafood to the pan.
   • Add the reserved marinade and about ½ cup of water.
   • Mix gently to coat the seafood in the masala.
   • Cover and cook over low heat for 5 minutes.
6. Finish with Coconut Milk:
   
   • Stir in the thick coconut milk.
   • Remove from heat immediately to avoid curdling.
7. To Serve:
   
   • Serve hot with appam, pathiri, or idiyappam for a traditional Kerala meal.