Fish Molee Recipe (Kerala Fish Stew)

By Neha Mathur

4.14 from 23 votes
Updated: Oct 24, 2025
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Fish Molee (Meen Moilee, Fish Molly) is a delicate, mildly spiced coconut milk fish curry from the coastal state of Kerala, India. This traditional dish from Kerala Syrian Christian cuisine combines fresh fish with creamy coconut milk, curry leaves, ginger, and green chilies to create a light, aromatic stew that highlights the fish’s natural flavor.

Unlike many heavily spiced Indian curries, Fish Molee is subtle, elegant, and soothing, making it perfect for both everyday meals and special occasions.

My version uses simple pantry ingredients and comes together in under 30 minutes of active time, delivering authentic coastal Kerala flavors.

A bowl of Fish Molee in yellow coconut gravy, garnished with tomato, green chilies, and curry leaves, surrounded by lemon slices, cinnamon sticks, and cardamom pods on a dark surface.

A Quick Look At This Fish Molee Recipe

Prep Time: 10 minutes
Marination Time 30 minutes
Cook Time: 30 minutes
Total Time: 30 minutes (excluding marination time)
Serves: 4
Cuisine: Kerala / South Indian
Course: Main Course
Diet: Non-Vegetarian
Skill Level: Beginner
Equipment: Heavy-Bottom Pan, Spatula, Large Plate

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Why You’ll Love This Family Favorite Recipe!

  • Light, creamy, and beautifully aromatic, perfect for those who enjoy mild yet flavorful curries.
  • Uses simple, everyday ingredients while delivering authentic Kerala coastal taste.
  • Pairs wonderfully with appam, idiyappam, steamed rice, or dosa.
  • Unique Value: This recipe uses a two-stage coconut milk technique (thin + thick) that keeps the fish tender while creating a naturally rich gravy, a small but impactful detail that gives your Fish Molee its signature silky texture.

Table of Contents

I tasted this curry on one of our trips to Kerala, where we stayed in a houseboat. The onboard chef prepared it for dinner, and, as usual, I asked for the recipe because we all loved it. He obliged. I have been making it the same way since then, and it has never disappointed me.

Here are more fish curry recipes that you may like: Goan Fish Curry, Kerala Fish Curry, Alleppey Fish Curry, and Tomato Fish Curry.

Do check out my Kerala Chicken Stew recipe too. It is also mild in taste but very flavorful.

Ingredients

  • Fish – I like to make this curry with Surmai (Seer Fish, King Fish) because it has a single bone, is very flavorful, and is much easier to eat, but you can use any fish of your choice. If using frozen fish, thaw it to room temperature before using it in this recipe.
  • To Marinate The Fish – You will need turmeric powder, freshly squeezed lime juice, black pepper powder, and salt.
  • Oil – Use coconut oil for a traditional taste. If it’s not available, then use any cooking oil.
  • Coconut Milk – You will need both thick and thin coconut milk. If making it at home, the first extract is thick milk, and the second extract is thin milk. If using canned milk, mix 1.7 oz (50 ml) with 5 oz (150 ml) of water to make thin coconut milk.
  • Whole Spices – You will need whole spices such as cloves (laung), green cardamom (hari elaichi), and cinnamon sticks (dalchini).
  • Spice Powders – Fish Molee Curry is spiced with basic spice powders, including coriander powder, turmeric powder, black pepper powder, red chili powder, and Kerala garam masala. If Kerala-style garam masala is unavailable, use your regular garam masala.
  • Curry Leaves – Use fresh and green curry leaves for a beautiful aroma.
  • Tamarind Paste – The addition of tamarind paste adds a slightly tangy flavor, making the fish molee curry even more delicious.
  • Green Chilies – Adjust the amount based on the spice level you want in the curry.
  • Others – You will also need brown mustard seeds, red onions, fresh ginger, garlic, fresh tomatoes, and salt to make the fish molee recipe.

How To Make Meen Moilee

Marinate The Fish

Step 1: Rinse 1 pound (500 g) of fish steaks with water and drain well.

Step 2: Mix the following ingredients on a large plate.

  • ½ teaspoon turmeric powder
  • 2 teaspoon freshly squeezed lime juice
  • 1 teaspoon black pepper powder
  • 1 teaspoon salt

Step 3: Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.

Fry The Fish

Step 4: Heat 3 tablespoon of coconut oil in a large pan over medium-high heat.

Step 5: Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.

Note: If your pan is too small, fry the fish in batches.

Step 6: Transfer the fried fish to a plate and keep it aside.

Make The Curry

Step 7: Add the following ingredients to the remaining oil in the same pan and fry for 3-4 seconds.

  • 3-4 cloves
  • 2 whole green cardamoms
  • 1-inch piece of cinnamon stick
  • 1 teaspoon black mustard seeds
  • 10-12 curry leaves
  • 3-4 green chilies (slit in half)

Step 8: Add the following ingredients to the pan and cook until the onions turn pinkish.

  • 2 cups of thinly sliced red onions
  • 2 teaspoon finely chopped ginger
  • 1 teaspoon chopped garlic

Note: If you like a creamier curry, you can blend the ingredients once the onions are cooked. Then return the puree to the pan and follow the rest of the recipe as is. It is not traditional, though.

Step 9: Now add the following ingredients and cook for 8-10 seconds.

  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder

Step 10: Reduce the heat to low.

Step 11: Now add 6.7 fl oz (200 ml) of thin coconut milk and 1 tomato (cut into rounds) and cook for 20-30 seconds.

Step 12: Add ½ cup of water and mix well.

Step 13: Add the fish pieces back to the pan and shake the pan to coat them with the curry. Do not use a spatula to mix the curry, as it may break the delicate fish pieces.

Step 14: Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between.

Step 15: Finally, add the following ingredients and mix well.

  • 10 fl oz (300 ml) of thick coconut milk
  • 1 tablespoon tamarind paste
  • ½ teaspoon Kerala garam masala

Step 16: Cook on low heat until the curry comes to a gentle simmer.

Do not overcook after adding the thick coconut milk; otherwise, the curry may split.

Check for salt and add more if needed.

Step 17: Serve hot.

Pro Tips By Neha

Make sure to add the coconut milk to the pan only when the heat is reduced to low. It may curdle if the heat is high.

If using canned coconut milk, shake it very well before opening.

Fish Molee FAQs

How to make coconut milk at home?

To make it at home, grate a fresh coconut using the medium holes of a box grater or a coconut grater. You can also use a food processor to grate it.

Now add the grated coconut to a blender along with 1 and ½ cups of water and blend for a minute. Strain this mixture through a fine-mesh strainer, cheesecloth, or a nut milk bag. This is the first extract or the thick milk.

Now transfer the coconut again to the blender and add 2 cups of water. Blend again for a minute. Strain the mixture again. This is the second extract or the thin milk.

How to store leftover fish molee?

Fish Molee can be stored in an airtight container in the fridge for 1-2 days. Reheat in a pan or microwave until hot.
I do not recommend freezing this curry as the coconut milk might split when thawed.

Serving Suggestions

Fish Molee is best enjoyed with appams or steamed rice. You can also serve it with piping hot Kerala Parotta, Dosa, or Idiyappam.

Other Kerala Recipes We Recommend

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A bowl of Fish Molee in yellow coconut gravy, garnished with tomato, green chilies, and curry leaves, surrounded by lemon slices, cinnamon sticks, and cardamom pods on a dark surface.
4.14 from 23 votes

Fish Molee Recipe (Kerala Fish Stew))

By: Neha Mathur
Fish Molee (Meen Moilee, Fish Molly) is a rich and creamy Kerala-style fish curry where fish is cooked in a subtly spiced coconut-based gravy. Serve it with appam or steamed rice for a hearty meal.
Prep: 10 minutes
Cook: 30 minutes
Marination Time: 30 minutes
Total: 1 hour 10 minutes
Servings: 4 people
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Ingredients 

To Marinate The Fish

  • 1 pound fish slices (500 g, I used seer fish steaks but you can use any fish. )
  • ½ teaspoon turmeric powder
  • 2 teaspoons freshly squeezed lime juice
  • ½ teaspoon black pepper powder
  • 1 teaspoon salt

For The Curry

  • 3 tablespoons coconut oil
  • 3-4 cloves (laung)
  • 2 whole green cardamoms (hari elaichi)
  • 1 inch piece of cinnamon stick (dalchini)
  • 1 teaspoon brown mustard seeds
  • 10-12 whole curry leaves
  • 3-4 green chilies (slit into halves)
  • 2 cups thinly sliced red onions
  • 2 teaspoons finely chopped ginger
  • 1 teaspoon chopped garlic
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper powder
  • 7 fluid ounces thin coconut milk (200 ml)
  • 1 medium tomato (cut into rounds)
  • 10 fluid ounces thick coconut milk (300 ml)
  • 1 tablespoon tamarind paste
  • ½ teaspoon Kerala garam masala (or normal garam masala)
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Instructions 

Marinate The Fish

  • Rinse fish steaks well with water and drain well.
  • Mix together turmeric powder, lime juice, black pepper powder, and salt on a large plate.
  • Add the fish to the plate and coat well with the spices. Keep aside to marinate for 30 minutes.

Fry The Fish

  • Heat coconut oil in a large pan over medium-high heat.
  • Once the oil is hot, arrange the fish in a single layer and fry for 3-4 minutes on each side until lightly browned.
  • Note: If your pan is not large, fry the fish in batches.
  • Transfer the fried fish to a plate and keep it aside.

Make The Curry

  • To the remaining oil in the pan, add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies, and fry for 3-4 seconds.
  • Add onions, ginger, and garlic, and cook until the onions turn pinkish.
  • Note: If you like a creamier curry, you can blend the ingredients once the onions are cooked. Then return the puree to the pan and follow the rest of the recipe as is. It is not traditional, though.
  • Add coriander powder, turmeric powder, salt, and black pepper powder, and cook for 8-10 seconds.
  • Reduce the heat to low.
  • Now add thin coconut milk and tomato and cook for 20-30 seconds.
  • Add ½ cup of water and mix well. Add the fish pieces back to the pan and shake the pan to coat them with the curry.
  • Cover the pan and cook the curry for 10 minutes, shaking the pan a few times in between. Do not use a spatula to mix the curry, as it may break the delicate fish pieces.
  • Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer.
  • Do not overcook otherwise the curry may split.
  • Check for salt and add more if needed.
  • Serve fish molee hot.

Video

Notes

You will need both thick and thin coconut milk. If making it at home, the first extract is the thick milk, and the second extract is the thin milk.
If using canned milk, then mix 1.7 oz (50 ml) of it with 5 oz (150 ml) of water to make thin coconut milk.
Make sure to add the coconut milk to the pan only when the heat is reduced to low. It may split if the heat is high.
If using canned coconut milk, shake it very well before opening.

Nutrition

Calories: 347kcal, Carbohydrates: 17g, Protein: 27g, Fat: 20g, Saturated Fat: 16g, Cholesterol: 62mg, Sodium: 201mg, Potassium: 730mg, Fiber: 3g, Sugar: 7g, Vitamin A: 605IU, Vitamin C: 66.7mg, Calcium: 57mg, Iron: 3.2mg
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4.14 from 23 votes (17 ratings without comment)

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18 Comments

  3. Is this spicy? I want to make it for someone who doesn’t eat spicy food. Do I just leave out the green chilies?

    Reply