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.
Ingredients
green finger chillis: 3
garlic cloves: 3
or 2 in root ginger – properly peeled: 5 cm
small onion – sliced: 1
ground turmeric: ½ teaspoon
groundnut oil: 3 tablespoon
boiling water: 155 ml
coconut milk: 200 ml
haddock fillets – sliced into 4 cm wide pieces: 500g
curry leaves: 5 to 6
tomatoes – coarsely chopped: 2
salt: ¼ teaspoon
Basmati rice to serve
How To Make Fish Molee
- Process the ginger, garlic and chillis together in a food processor and until very smooth.
- Heat the groundnut oil in a wok or pan and add the onion and curry leaves over a medium heat.
- Fry for 4 minutes.
- Stir in the ginger, garlic, and chillis mixture along with the salt and turmeric.
- Fry for about 2 minutes, and then add the boiling water and 100 ml of coconut water.
- Simmer for 2 minutes; add fish and then simmer for another 4-5 minutes.
- Add the remaining coconut milk and half of the chopped tomato, and simmer for about 4 minutes.
- Garnish with the remaining tomatoe.
- Your delicious fish molee is finally ready to eat. Serve along with basmati rice.
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Trivia
The small Indian state, Kerala, where this food is said to originate from, literally translates as “the land of coconut trees”.