- 3 green finger chillis
- 3 garlic cloves
- 5 cm or 2 in root ginger – properly peeled
- 1 small onion – sliced
- ½ teaspoon ground turmeric
- 3 tablespoon groundnut oil
- 155 ml boiling water
- 200 ml coconut milk
- 500g haddock fillets – sliced into 4 cm wide pieces
- 5 to 6 curry leaves
- 2 tomatoes – coarsely chopped
- ¼ teaspoon salt
- Basmati rice to serve
Fish molee is a popular Kerala seafood dish that uses coconut milk as a main ingredient. The word ‘molee’ normally translates as ‘stew’. It’s a mild stew that is suitable for everyone. The influence of foreign countries, especially Portugal, can be seen in this dish. For this curry, the most common fish used are Haddocks, King fish, and Pomfrets, It is best served along with appam, rice, puttu, pathiri, idiyappam, etc.
How to make Fish Molee
Get a Vaya Tyffyn lunchbox to ensure your food is never cold. These lunchboxes designed to be airtight in order to make sure your meals stay in perfect conditions. Your food will stay piping hot.
The small Indian state, Kerala, where this food is said to originate from, literally translates as “the land of coconut trees”.