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Fish Molee Kerala
🇮🇳 Indian

Fish Molee Kerala

🇮🇳 Indian

Kerala fish molee in coconut milk, the Syrian-Christian stew for appam. Tart, fiery, done in minutes — fish waits for no one. Plate with plain rice — the gravy does the talking.

Prep 23 min Cook 30 min Serves 2 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2
  • Coriander Powder1 tsp
  • Turmeric Powder1/2 tsp
  • Curry Leaves2 sprigs
  • Lemon1
  • Coconut Milk1 cup
  • Fish500 g, steaks
  • Red Chili Powder1 tsp
  • Mustard Oil3 tbsp

Optional extras

  • Fresh Cilantro2 tbsp, chopped

Instructions

  1. 1

    Season the fish with salt and turmeric, and let it sit while the masala builds.

  2. 2

    Fry the fish till the edges crisp and the colour turns pale gold — handle it like it's precious.

  3. 3

    Soften the onions, add paste and tomato with the spices, and bhunao till thick and red.

  4. 4

    Pour in water or coconut milk, slide the fish back in with the coconut milk, and simmer gently five to seven minutes — no more.

  5. 5

    Finish with the curry leaves, fresh coriander and a final drizzle of raw mustard oil if you have it.

Chef's tip

Taste as you go — chili heat, salt and sourness should all lift each other, not fight.

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