Fish Molee
Kerala's elegant coconut milk fish curry - mild, creamy, and absolutely divine with appam.
Prep Time
20 mins
Cook Time
25 mins
Servings
4 people
Difficulty
Easy
Ingredients
For Fish
For Gravy
Instructions
Marinate Fish
15 minsRub fish pieces with turmeric and salt. Let rest for 15 minutes.
Lightly Fry Fish
5 minsHeat coconut oil and lightly sear fish on both sides. Don't fully cook. Set aside.
Sauté Aromatics
8 minsIn the same pan, add oil, curry leaves, onions, ginger, garlic, and green chilies. Sauté until onions are soft.
Add Thin Coconut Milk
5 minsAdd thin coconut milk, turmeric, and salt. Bring to a gentle simmer.
Add Fish
10 minsGently place fish pieces in the simmering gravy. Cook on low heat for 8-10 minutes.
Finish with Thick Milk
5 minsAdd thick coconut milk and black pepper. Simmer for 2-3 minutes. Don't boil. Serve hot with appam.
Chef's Tips
- Use fresh coconut milk for best flavor
- Don't boil after adding thick coconut milk
- Green chilies add flavor, not heat
- Traditional molee is mild and creamy
The Story Behind Fish Molee
Fish Molee (or Meen Moilee) is a testament to Kerala's rich culinary history. The name derives from the Portuguese "molho" meaning sauce, reflecting the influence of Portuguese traders on Kerala's coast.
Unlike the fiery fish curries of Kerala, Molee is deliberately mild, letting the fresh coconut milk and fish shine. It's traditionally paired with appam, the lacy fermented rice pancakes, for a classic Kerala breakfast or dinner.