Fish Molee (Meen Moilee)

By Neha Mathur

4.14 from 23 votes

on Feb 10, 2025, Updated Apr 09, 2025

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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 (gluten-free).

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

Fish molee served in a bowl.
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About Fish Molee

Fish Molee (Meen Molly, Fish Moilee) is a rich, creamy, mildly spiced Kerala-style fish curry prepared with coconut milk, tamarind paste, tomatoes, green chilies, and spices.

Using green chilies and pepper gives the curry a subtle heat, coconut milk gives it a creamy and rich texture, and curry leaves give it a distinct aroma.

Fish moilee curry is slightly yellowish and is quite popular in Kerala households. 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, and he obliged. I have been making it the same way since then, and it has never disappointed me.

This fish molee recipe is gluten-free and can be easily doubled or tripled.

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

History Of Fish Molly

Fish Molee is a popular Kerala-style fish curry dish that originated in central Kerala. The recipe to make it is believed to have been developed during the 15th century when the Portuguese were ruling this part of the country.

Legend has it that the traditional Kerala fish curries were very spicy for the Portuguese officials, and hence a woman named ‘Molly’ toned down the spice level by adding coconut milk and replaced red chillies with mild green chilies. This resulted in the dish being known as ‘fish molee’.

Ingredients

Fish – I like to make this curry using Surmai (Seer Fish, King Fish) as it has a single bone, is very flavorful, and is much easy to eat but you can use any fish of your choice to make it.

To Marinate The Fish – You will need turmeric powder, freshly squeezed lime juice, black pepper powder, and salt.

Oil – Use coconut oil for the 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, then mix 1.7 oz (50 ml) of it with 5 oz (150 ml) water to make thin coconut milk.

Whole Spices – You will need whole spices like cloves (laung), green cardamoms (hari elaichi), and cinnamon sticks (dalchini).

Spice Powders – Fish molee curry is spiced with basic spice powders such as coriander powder, turmeric powder, black pepper powder, red chili powder, and Kerala garam masala.

If Kerala style garam masala is not available, then 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 taste that makes the fish molee curry even more delicious.

Green Chilies – Adjust the green chilies depending on the spice level you need in the curry.

Others – You will also need brown mustard seeds, onions, fresh ginger, garlic, fresh tomatoes, and salt to make fish molee recipe.

How To Make Fish Moilee

Marinate The Fish

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

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

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

Fry The Fish

Heat 3 tablespoon of 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.

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

Make The Curry

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 into half)

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

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

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

Reduce the heat to low.

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

Add 1 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.

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

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 hot with steamed rice.

Pro Tip 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.

Frequently Asked Questions

How to make coconut milk at home?

To make it at home, grate a fresh coconut using the medium hole 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.

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.

Storage Suggestions

Fish Molee can be stored in an airtight container in the fridge for 1-2 days. Reheat in a pan or microwave until hot.

You Might Also Like

Kerala Style Fish Molee (Meen Molly, Kerala Fish Stew, Fish Moile) is a rich and creamy Kerala-style curry where fish is cooked in a subatly spiced coconut-based gravy. Serve it with appam or steamed rice for a hearty meal.
4.14 from 23 votes

Fish Molee Recipe (Meen Moilee)

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
Total: 40 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 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)
US Customary – Metric
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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.
  • 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.
  • 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 1 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.
  • 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 with steamed rice.

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) 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.

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