Kerala is a beautiful state in southern India that is famous for its diverse and flavorful food. Among its many dishes, Meen Moilee and Karimeen Pollichathu are particularly popular. These dishes show and highlight the use of fresh fish, coconut, and many spices, which are essential for the unique style of cooking found in Kerala. They reflect the region’s rich culinary traditions and local ingredients.
Meen Moilee: A Coconut Milk-Based Fish Curry
Meen Moilee, also called Kerala Fish Molee, is a traditional fish curry from southern Kerala, a region with a notable Christian community. This dish uses a base of coconut milk and features hearty fish like kingfish or pomfret. The curry is made with a more diluted consistency, making it a perfect match for side dishes such as putty, ari dosa, or idiyappam. This cooking style highlights the local ingredients and flavours typical of Kerala’s cuisine, offering a rich and flavorful experience.
The secret to making a tasty Meen Moilee is the beautiful paste that forms the base of the curry. This paste is made with coriander, garlic, cloves, cinnamon, fennel seeds, red chilli powder, coriander powder, and black pepper powder. The fish is first marinated with lime juice, turmeric powder, and salt, then fried until golden brown. After frying, the fish is added to a curry made with coconut milk, sliced onions, green chilies, ginger, tomatoes, and curry leaves. The curry is then simmered to blend all the flavours, resulting in a rich and flavorful dish.
Karimeen Pollichathu: Fried Fish wrapped in Banana Leaf
Karimeen Pollichathu, also called Meen Pollichathu or Fish Wrapped in Banana Leaf, is a traditional dish from Kerala. It involves frying fish coated in a spicy masala and wrapping it in a banana leaf. Although the dish traditionally uses karimeen, a pearl-spot fish from Kerala’s backwaters, it can also be made with other fish such as seer fish, pomfret, kingfish, sardines, or mackerel.
To prepare Karimeen Pollichathu, the fish is first marinated with a mix of spices, salt, lemon, and ginger-garlic paste. After marination, the fish is fried in coconut oil until golden brown. A thick masala made from onions, tomatoes, ginger, garlic, tamarind, and coconut milk is spread on a banana leaf. The fried fish is placed on this masala, with more masala added on top. The banana leaf is then wrapped around the fish and pan-fried in a bit of coconut oil, allowing the leaf’s aroma to give the fish a unique and flavorful taste..
Ingredients and Variations
Meen Moilee and Karimeen Pollichathu use fresh, locally sourced ingredients typical of Kerala’s cuisine. Coconut oil is preferred for cooking these dishes because it enhances their authentic flavour. Whether freshly made or bought from a store, coconut milk is an important ingredient in both curries, giving them a rich and creamy texture.
Although traditional recipes specify certain types of fish, you can adjust the dishes based on personal taste or what ingredients are available. For instance, Meen Moilee can be made with prawns or other types of thick fish, while Karimeen Pollichathu can be prepared with a range of fish like seer fish, pomfret, kingfish, sardines, or mackerel.
Meen Moilee and Karimeen Pollichathu are two popular fish dishes from Kerala. They highlight the region’s use of fresh seafood, aromatic spices, and coconut in cooking. Meen Moilee features a creamy coconut milk-based curry, while Karimeen Pollichathu involves fish wrapped in banana leaves with a spicy masala. Both dishes reflect Kerala’s rich culinary traditions and are enjoyed for their distinctive flavours.
