Fish Molee Recipe – Kerala Style Fish Curry
Fish Molee is a classic dish from Kerala, famous for its delicately spiced coconut-based curry that perfectly complements the tender fish. The recipe brings together the fresh flavors of fish, coconut milk, and a mild, tangy combination of turmeric, garlic, and vinegar. It is often enjoyed with Appams or steamed rice, making it an ideal dish for a comforting weekday lunch or a special weekend feast. The harmonious blend of spices and coconut milk makes Fish Molee an aromatic, flavorful delight.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish (any firm white fish like kingfish or tilapia) | 300 grams |
| Sunflower Oil | 3 teaspoons |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Onion (chopped) | 1 medium |
| Ginger Paste | 1 teaspoon |
| Tomatoes (chopped) | 2 |
| Garlic (finely chopped) | 3 cloves |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Vinegar | 1/4 teaspoon |
| Lemon Juice | 1/4 teaspoon |
| Coconut Milk | 50 ml |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 23 g |
| Carbohydrates | 8 g |
| Fiber | 1 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 30 mg |
| Sodium | 250 mg |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Cuisine: Kerala, South Indian
Course: Lunch
Diet: High Protein, Non-Vegetarian
Instructions
-
Prepare the Fish
Wash the fish cutlets thoroughly under cold water. Pat them dry with a paper towel and season with a pinch of salt. Set them aside to marinate lightly while you prepare the curry base.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Heat the Oil and Add Spices
In a heavy-bottomed pan, heat 3 teaspoons of sunflower oil on medium flame. Once the oil is hot, add 1/2 teaspoon of cumin seeds. Allow them to crackle and release their aroma. -
Sauté Onions and Aromatics
Add the chopped onion to the pan and sauté until it turns translucent and soft, about 2-3 minutes. Add the finely chopped garlic and ginger paste, sautéing until the raw smell disappears and the mixture becomes fragrant. -
Cook the Tomatoes
Add the chopped tomatoes and cook, stirring occasionally, until they soften and the oil begins to separate from the mixture, which should take about 3 to 4 minutes. -
Add Ground Spices
Once the tomatoes have cooked down, sprinkle in 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chilli powder. Stir well to coat the tomato mixture with the spices. -
Simmer with Water and Coconut Milk
Pour in 1 cup of water to the pan, stirring to combine. Allow the mixture to come to a boil. Once it starts to bubble, reduce the heat to a simmer. Now, add the coconut milk (50 ml), stirring gently to incorporate the creamy liquid into the curry base. -
Add the Fish
Carefully add the fish pieces into the curry. Make sure the fish is well submerged in the sauce. Cover the pan and cook for about 10 minutes, or until the fish is cooked through and flakes easily with a fork. -
Season the Curry
Once the fish is cooked, add 1/4 teaspoon of vinegar and 1/4 teaspoon of lemon juice to the curry. Stir gently to combine, ensuring the flavors are well balanced. Taste the curry and adjust the salt as needed. -
Final Stir and Serve
Turn off the heat and give the curry a final stir. Fish Molee is now ready to be served! For an authentic Kerala experience, serve it hot with Appams (a type of fluffy rice pancake) or steamed rice. This dish makes for an excellent weekday lunch or a special weekend meal when paired with other Kerala favorites.
Cooking Tips
- Fish Selection: The best fish for Fish Molee are firm white fish like kingfish (seer fish), tilapia, or pomfret. These varieties hold up well in curries and absorb the flavors beautifully.
- Spice Adjustments: Kerala cuisine is known for its balanced use of spices. If you prefer a milder flavor, you can reduce the amount of red chilli powder or skip the vinegar for a more subtle taste.
- Coconut Milk: Fresh coconut milk yields the best flavor, but canned coconut milk works well too. If you prefer a richer curry, you can increase the amount of coconut milk for a creamier consistency.
Why You’ll Love Fish Molee
Fish Molee is a quintessential Kerala dish that embodies the flavors of the region’s coastal cuisine. The use of coconut milk makes the curry rich and velvety, while the mild spices allow the natural flavor of the fish to shine. With its light yet satisfying taste, Fish Molee is not only a wholesome, high-protein dish but also a crowd-pleaser that perfectly captures the essence of Kerala’s culinary traditions.
Enjoy the aromatic goodness of this Kerala-style fish curry that’s sure to become a favorite in your home!
