Fish Molee

Fish Molee

Fish Molee

Fish in coconut milk stew — firm white fish (king fish, pearl spot, or tilapia) lightly seasoned with turmeric and pan-fried briefly in coconut oil, then simmered gently in a delicate sauce of thin coconut milk, fried onion, ginger, green chilli, tomato, and curry leaves seasoned only with salt and turmeric — no red chilli, no heavy spices — until the fish is just cooked through. Thick coconut milk added at the end and heated below boiling to preserve the fresh coconut sweetness. The molee is the mildest and most delicate of Kerala fish preparations: the pale ivory sauce, the white fish, and the vibrant curry leaves and green chilli create a preparation of gentle flavours and silk-like texture. Associated with the Syrian Christian community; eaten with appam, whose lacey texture absorbs the coconut milk sauce perfectly.

Cuisines

Travancore Kerala Kerala Christian Malabar

Best for

Lunch Dinner

Recipe

Prep: 20 min Cook: 25 min Total: 45 min 2-3 servings

Ingredients

300 grams firm white fish fillets
1 tablespoon lemon juice
— salt to taste
1 teaspoon turmeric powder
2 tablespoons coconut oil
1 teaspoon mustard seeds
1 cup sliced onions
2 tablespoons ginger-garlic paste
2 cups thin coconut milk
1 cup thick coconut milk
2 tablespoons sliced green chilies
1 teaspoon black pepper powder
1 teaspoon coriander powder
1 sprig curry leaves
1 tablespoon vinegar
1 tablespoon chopped cilantro

Instructions

  1. 1 Clean the fish fillets and marinate them with lemon juice, salt, and turmeric powder. Set aside for 15 minutes.
  2. 2 Heat coconut oil in a pan and add mustard seeds. Allow them to splutter.
  3. 3 Add sliced onions and sauté until they turn translucent.
  4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
  5. 5 Pour in the thin coconut milk and bring it to a gentle boil.
  6. 6 Add the marinated fish pieces, green chilies, black pepper powder, coriander powder, and curry leaves.
  7. 7 Cover and cook on low heat until the fish is cooked through, about 10-12 minutes.
  8. 8 Add the thick coconut milk and vinegar, and gently stir. Cook for another 2-3 minutes without letting it boil.
  9. 9 Garnish with chopped cilantro and serve hot.

Tips

For a richer taste, use freshly extracted coconut milk.