Fish Molee or Fish Moolie is a creamy fish curry and is one of the most sort after seafood dishes in Kerala, South India. It is probably influenced by Portuguese or travelers from Malaya for it is equally popular in Malaysia and Singapore as well.
My earliest memory of seafood stem from my home in Kerala. Lunch was always served with fried fish or fish curry. And there were days when we have Fish molee for breakfast as it goes well with Appam and Idiappam – the popular breakfasts in Kerala. It is a different story altogether, that my husband had never tasted this dish before in his life. Well, I have no idea why and all I had to say to him was that he had missed something really exceptional all this while.
Fish Molee is a curry wherein the fish pieces are simmered in a smooth, coconut milk gravy. Fish Molee preparation contains a delicate blend of spices and is light and not too spicy.
When I first tried to prepare this dish, that was some two years ago, it turned out to be an utter disaster! I was so heart-broken and crestfallen. I then, decided to ping a dear friend on Whatsapp because I was sure she would be able to help me out. So, it was Annie who suggested this recipe and I follow it to the T, every time I want to prepare some. She got the recipe from her mother-in-law and it is a typical Kottayam style Fish Molee recipe.
I miss those days in college when we had absolute fun. She was a dear friend and my roomie. We aren’t in touch for a while. May be since life and its hustling and bustling has come in between us. But I fondly remember her and I am dedicating this post to her.
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Fish Molee – Recipe for Kerala Style Fish Stew
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 25 minutes
Description
Fish Molee features pieces of fish cooked in spices and simmered in a smooth, coconut milk gravy. Serve hot with Rice, Appams or Idiappams.
Ingredients
- Fish fillets- 300gms
- Oil -2 tbsp
- Mustard 1 tsp
- Onions thinly sliced -2
- Ginger thinly sliced -1 tbsp
- Garlic thinly sliced -8 pods
- Green chillies slit -3
- Cloves -5
- Cinnamon -2
- Cardamon -3
- Curry leaves -a sprig
- Turmeric powder -1/2 tsp
- Peppercorns -3
- Pepper powder -1 tbsp
- Thin coconut milk- 2 cups
- Salt- 1 tsp
- Thick coconut milk- 1/2 cup
- Tomatoes- 1 sliced round
Instructions
- Heat oil in a wide pan.
- Add mustard. When it splutters, add curry leaves followed by cloves, cinnamon and cardamon. Saute and add onions, ginger, garlic, green chillies, turmeric powder, peppercorns and pepper powder. Saute for a couple of minutes or until the onion is slightly browned.
- Add thin coconut milk and salt. Mix well.
- When it starts to boil, add fish.
- Cover and simmer for ten mins.
- Add the tomatoes now. Do not mix. Give the pan a swirl though. Let it cook for another couple of minutes more.
- Add thick coconut milk and cook for a minute. Serve hot.
Nutrition
- Serving Size: 3
Written for Day 2 of #NaBloPoMo by BlogHer
I am already drooling dear, you weaved the delicacy and it’s recipe so well. Shall satiate my taste buds with it at the earliest
Oh, thanks Roma. Let me know when you try 🙂
This is an absolutely delicious recipe. It’s a good thing that your hubby gers to taste this now. Will try this out and let you know
Yes, please. I’m sure you’ll love it too. 🙂
I am very determined to make fish curries since I have been back from home. This one sounds just as yummy and possible to make with your neat recipe.
My two questions – tell me the fish variety that you use and which brand of coconut milk should I use. 🙂
And yes, keep sharing recipes but simple one. I need to maintain the interest. 😀
You can use any variety of fish with flesh like Pomfrets, King fish or Pearl spot. I couldn’t get any here. So, I made with Rohu.
I used KLF coconut milk powder. I also love the one by Maggi.
I will post simple recipes, Parul. Keep visiting 🙂
Mmmmm…only problem is that I must have appams with this and can’t imagine making them.
Fantastic pictures and such a well laid out recipe, Shalini.
Oh, but why. Appams are easier to make than Dosa – at least for me.
I hope we meet someday and I will get you appams and fish stew. Thanks for dropping by, Corinne. 🙂
When food gets spruced up with memories and friendships it tastes better . I will try this recipe for sure.
Yes they do. Thanks for dropping by, Anindya. I hope you try it soon 🙂
Looks Appetising !!!
Thanks, Sagar 🙂
I made this last week. So your pictures made me long for it again. I used a Youtube recipe which asked me to fry the fish. Your recipe seems the healthier option. Will try this way soon.
Yup. There is Fried Fish Molly as well. I love this version though. Thanks, Preethi for dropping by 🙂
very tempting indeed! fish is always my favorite, love the way you have presented it. I am having this copied to my cookbook.
Thanks, Menaka. I hope you try it out soon. Let me know when you do. 🙂
My husband would LOVE this dish and would love to have it with Appams. Will share this recipe with him.
Yes. Appam and Fish Molly is a perfect combo! You must try.
Glad your Hubby had a taste of it now! I bet he must be regretting all those years he missed out on!
I don’t cook fish much, but i plan to surprise my Husband with this dish soon. Thanks for sharing the recipe.
It is easy and delicious. I really hope you and your husband love it. Thanks, Mayuri 🙂
This looks so tempting! I would love to eat this mixed with some steaming hot rice with my bare hand. I’ve not cooked fish a lot but I definitely enjoy eating it. I’m going to try this for sure.
That’s my favorite combination as well. I hope you try it out soon. It is easy to prepare.
This does look yummy-licious. Bookmarked. Thank you so much for sharing.
Thanks, Shantala. I am glad you’d try it out soon 🙂
This looks so good!! Great post!!
Thanks for dropping by, Reyna 🙂
That looks delicious. Love the combination of coconut milk and fish. YUM:-)
I’m glad you liked it. Thanks for dropping by, Eli 🙂
Trying to post . I agree with you this curry is to die for. I make a similar curry with prawn.
Yup, I try with chicken, potatoes and prawn too. I guess everything goes well with coconut milk curry.
This is gorgeous dish. Been aong time since I had it myself. I am surprised though how did the hubby manage to not have it for his entire life…
Gee… It is not popular in Trivandrum, I guess. Hence, he never had it before. My roots are from Kottayam and I’ve had it my whole life 🙂
Wow! Your post for day 2 is already up! 🙂 I got to know about all these dishes only once I got married to a Mallu! (I am a Punjabi) And I figured that I loved the south Indian flavours in chicken and fish. Our favourite Kerala joint now is called the Lalit in Fort in Mumbai. Awesome Kerala food. Btw, I am not a foodie and definitely don’t read food blogs. Somehow your blog happened to be the first one I read for the challenge and I love the way you’ve presented the recipes. All the best for the rest of the days. Hope to keep coming back! 🙂
Whoa! I’m glad that you enjoy Kerala food. And thanks for your kind words. I hope I’d see you often. 🙂
Oh that looks so delicious!!!
Thanks, Karen 🙂
Yum! With so many wonderful aromatics this is the fish curry that demands a try. The next time I cook fish, this is getting made <3
You definitely should! Thanks for dropping by, ME! 🙂