Fish Molee (Fish Molly or Meen Moilee) is a Kerala style Fish Curry where fish is cooked in a coconut milk based gravy. Enjoy this curry with a bowl of steamed rice or appam. Here is how to make Fish Molee Recipe.
Crazy about Kerala Style curries? Then, folks, this Recipe for Fish Molee (Meen Moilee) is a classic. A popular curry in Kerala cuisine, it is also one of the most cherished side dishes.
Fish Molee is popularly named after a lady who modified the fiery hot Kerala style fish curry to a little milder version to suit the palate of the Britishers. This curry has become a family favorite now and for a person like me who never liked fish curries, Fish Molee brings a pleasant change.
The color of the Fish Molly is slightly yellowish. You may balance the colour and taste using the red chilli powder of your choice.
Although, the taste of fish pieces is prominent in this curry yet, thick coconut milk and spices like Green chillies, turmeric powder, pepper powder, curry leaves give this side an extra edge.
A final sprinkling of Kerala Style Garam Masala takes this dish to another level.
Benefits of eating fish:
- Eating fish helps combating heart disease.
- Moreover, it also reduced the chances for stroke.
- Furthermore, it also slows down the aging process.
- Studies also show that fish helps during depression.
- Most importantly, fish is the best source of vitamin D.
How to serve Fish Molee curry?
Best relished with appams, Fish Molee can also be savoured with piping hot Kerala Parotta or steamed rice. So, prepare it at home and indulge yourselves with a delicious fish dish!
Which fish can be used to make Fish Molee?
I made this curry using Surmai or Seer Fish as it’s my most fav fish. But you can go ahead and use any fish of your choice.
Even boneless fillets works great in this recipe.
Fish Molee Recipe
Fish Molee
Fish molee is a Kerala style Fish Curry where fish is cooked in a coconut milk based gravy. Enjoy this curry with a bowl of steamed rice.
Ingredients
To marinate the fish
- 500 f Fish Sliced
- 1/2 tsp Turmeric Powder
- 2 tsp Lemon Juice
- 1/2 tsp Black pepper Powder
- Salt to taste
For the curry
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 3-4 Green Chillies Slit into halves
- 2 cups Onion Thinly sliced
- 2 tsp Ginger Finely chopped
- 1 tsp Garlic Chopped
- 1 cup Tomato Chopped
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 1 tsp Red Chilli Powder
- 200 ml Thin Coconut Milk
- 300 ml Thick Coconut Milk
- 1 tbsp Tamarind Paste
- 1/2 tsp Kerala Garam Masala Optional
Instructions
For marination
Add all the ingredients for marinating the fish in a bowl and mix well.
Marinate the fish for 30 minutes.
For the curry
Heat oil in a pan.
Slightly fry the marinated fish in the oil and take out on plate and keep aside.
In the remaining oil, add mustard seeds, curry leaves and green chililes and fry for a few seconds.
Add onion, ginger and garlic and fry till onion turn pinkish.
Add tomatoes and cook for a minute.
Add turmeric powder, salt, black pepper powder and red chilli powder and cook for a minute.
Add thin coconut milk and bring the curry to a boil.
Drop in the fish pieces once the curry comes to a boil.
Cook for 8-10 minutes.
Add thick coconut milk and tamarind paste and cook for a minute.
Add Kerala garam masala and mix well.
Serve hot with steamed rice.
Recipe Notes
Use regular garam masala if Kerala garam Masala is not available.
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Gurkamal
Hi
What type of fish would I use for this recipe?
Neha Mathur
You can use any variety.