Kerala Fish Molee
A gently spiced, mild coconut-milk fish stew associated with Syrian Christian kitchens of the Kochi and Travancore coast, delicate and comforting.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Wide shallow pan
- •Wooden spatula
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 18 g
- carbs
- 7 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 290 kcal
Instructions
- 1
Rub the fish pieces with a pinch of turmeric, vinegar and salt. Leave to marinate for 15 minutes.
- 2
Heat coconut oil in a wide pan over medium heat. Fry sliced onions, ginger, garlic and green chillies until soft, without browning.
- 3
Add the sliced tomato and a sprig of curry leaves. Cook until the tomato softens.
- 4
Turn the heat down. Add turmeric powder and black pepper powder, stirring for a few seconds.
- 5
Pour in the thin coconut milk. Bring it to a gentle simmer, without letting it boil rapidly.
- 6
Carefully slide in the marinated fish pieces. Simmer on low heat for about 8-10 minutes until nearly cooked.
- 7
Lower the heat further and pour in the thick coconut milk. Stir gently to combine.
- 8
Simmer very gently for another 3-4 minutes. Do not let it boil, or the milk will split.
- 9
Add a final sprig of curry leaves and check the seasoning. Take the pan off the heat.
- 10
Let the curry rest for 5 minutes before serving so the flavours settle.
Chef's tips
Keep the heat low throughout, especially after adding thick coconut milk, to prevent splitting. Use firm fish that stays whole during gentle cooking. A short marination with vinegar removes any fishy smell without making the dish sour.
Ingredient substitutions
- seer fish → pomfret, king fish or any firm white fish
- fresh coconut milk → good-quality canned coconut milk, diluted for the thin extract
Storage
Refrigerate in an airtight container for up to 2 days; the fish texture softens slightly on storing.
Reheating
Reheat very gently on low heat, stirring occasionally, and avoid boiling to keep the coconut milk from separating.
Common mistakes to avoid
- •Boiling the stew hard after adding thick coconut milk, which makes the sauce split.
- •Cooking the fish for too long before adding the thick coconut milk, leaving it dry and rubbery.
Serving suggestions
Cooked Kerala Fish Molee?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Kerala
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
