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

Build a full meal around Fish Molee

Get a matched combo of sides and accents

Recipe

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

Ingredients

Fish 300 grams Fish , firm white fillets
lemon juice 1 tablespoon Lemon juice
salt — Salt , to taste
turmeric powder 1 teaspoon Turmeric powder
coconut oil 2 tablespoons Coconut oil
Mustard Seed 1 teaspoon Mustard Seed
Onion 1 cup Onion , sliced
ginger-garlic paste 2 tablespoons Ginger-garlic paste
Coconut Milk 1 cup Coconut Milk , thick
Green Chili 2 tablespoons Green Chili , sliced
black pepper powder 1 teaspoon Black pepper powder
coriander powder 1 teaspoon Coriander powder
Curry Leaf 1 sprig Curry Leaf
vinegar 1 tablespoon Vinegar
Cilantro 1 tablespoon Cilantro , chopped

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.