Fish Molee Recipe – Kerala Style Fish Curry
Fish Molee is a quintessential dish from the coastal kitchens of Kerala, where the richness of coconut milk meets the delicate flavors of freshly caught fish. The smooth and aromatic stew is delicately spiced with the traditional flavors of Kerala, making it a perfect dish to enjoy with a serving of hot steamed rice or soft Appams. This Kerala-style fish curry is not only delicious but also light, making it an ideal meal for any day of the week. Whether you are preparing it for lunch or a weekend treat, Fish Molee offers an unforgettable taste of Kerala.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fish (preferably boneless cuts like kingfish or any firm white fish) | 300 grams |
| Oil | 3 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Onion, chopped | 1 large onion |
| Ginger paste | 1 teaspoon |
| Tomatoes, chopped | 2 medium-sized tomatoes |
| Garlic, finely chopped | 3 cloves |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red chili 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 | ~230 kcal |
| Protein | ~25 grams |
| Carbohydrates | ~10 grams |
| Fat | ~12 grams |
| Fiber | ~2 grams |
| Sodium | ~350 mg |
(Note: Nutritional values are approximate and can vary based on exact quantities used.)
Preparation Time
15 minutes
Cooking Time
20 minutes
Total Time
35 minutes
Servings
2-3 servings
Instructions
-
Prepare the Fish:
Begin by cleaning and washing the fish pieces thoroughly. Pat them dry and season with a pinch of salt to allow the flavors to seep in while you prepare the curry base. -
Sauté the Spices:
Heat the oil in a heavy-bottomed pan over medium flame. Once hot, add the cumin seeds (jeera) and let them crackle, releasing their aroma. This step is crucial as it infuses the oil with the warm, earthy flavor of cumin. -
Onions, Ginger, and Garlic:
Add the chopped onion and sauté until it turns translucent and soft, about 3-4 minutes. Then, add the ginger paste and finely chopped garlic. Continue sautéing for another 2 minutes until the raw smell of the ginger and garlic disappears, and they begin to brown slightly. -
Tomatoes and Spices:
Add the chopped tomatoes to the pan and sauté until they become soft and mushy. The oil should begin to separate from the tomatoes after about 3-4 minutes of cooking. This indicates that the base is ready for the next step. -
Add Turmeric and Red Chili Powder:
Stir in the turmeric powder and red chili powder. Mix everything together until the spices are well combined with the tomato mixture. This step gives the curry its rich color and aromatic flavor. -
Simmer the Curry Base:
Pour in about a cup of water to create a slightly runny base. Let the mixture come to a boil, then lower the flame to a simmer. The water will help cook the spices and meld the flavors together beautifully. -
Add Coconut Milk and Fish:
Once the curry is bubbling gently, pour in the coconut milk and give it a good stir. Let it heat through for a minute or two before gently adding the fish pieces. Ensure the fish is submerged in the curry base. Cover the pan and let the fish cook for about 10 minutes or until the fish is tender and cooked through. -
Final Touches:
After the fish has cooked, add the lemon juice and vinegar to the curry for a subtle tang that balances the richness of the coconut milk. Season with salt to taste and stir gently to combine all the flavors. Turn off the heat and let the curry rest for a minute or two. -
Serve and Enjoy:
Serve the Fish Molee hot with steamed rice or soft, fluffy Appams for an authentic Kerala meal. The rich, creamy texture of the curry, paired with the aromatic spices, makes this dish a comforting yet exotic choice for any lunch or dinner.
Tips for a Perfect Fish Molee:
- Fish Selection: Firm, boneless cuts of fish like kingfish or grouper work best for this curry, as they hold up well during cooking and absorb the flavors of the coconut milk.
- Coconut Milk: For a richer taste, use full-fat coconut milk. If you prefer a lighter version, you can opt for low-fat coconut milk.
- Spice Level: Adjust the amount of red chili powder according to your spice preference. Kerala cuisine is known for its bold yet balanced spice blends, so feel free to add more if you like a spicier kick.
- Acidity Balance: The vinegar and lemon juice add a beautiful acidity to the dish, balancing the richness of the coconut milk. You can adjust these ingredients to suit your taste.
Serving Suggestions:
While Fish Molee is traditionally served with steamed rice or Appams, you can also pair it with other Kerala-style breads like Puttu or Parottas for a truly indulgent meal. A side of sautéed greens or a simple cucumber salad can provide a refreshing contrast to the creamy, spiced curry.
This Fish Molee recipe brings together the flavors of Kerala in a dish that is both simple and luxurious. Whether you’re looking for a quick weeknight dinner or preparing a feast for a special occasion, this recipe offers a taste of coastal India that everyone will love.
