Kerala Fish Molee (Kerala Fish Curry with Coconut Milk)
Kerala Fish Molee is a delicately spiced fish curry from Kerala, India, known for its creamy coconut milk base, mild spices, and tangy aroma of curry leaves and green chilies. This dish highlights the fresh flavors of coastal Kerala cuisine with tender fish cooked gently in a flavorful coconut gravy.
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Ingredients
- 500 gramsfish fillets (kingfish, seer fish, or any firm white fish)
cut into large pieces
- 2 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 2 sprigscurry leaves
- 1 mediumonion
thinly sliced
- 2 mediumgreen chilies
slit lengthwise
- 1 inch pieceginger
grated or finely chopped
- 4 clovesgarlic cloves
finely chopped
- 0 ½ teaspoonturmeric powder
- 1 teaspoonred chili powder
- 0 ½ teaspoonblack pepper powder
- 1 teaspoonsalt
- 250 mlwater
- 150 mlthin coconut milk
- 200 mlthick coconut milk
- 1 tablespoonlemon juice
Instructions
Rinse the fish pieces under cold running water and pat them dry. Set aside.
Heat coconut oil in a heavy-bottomed pan over medium heat. Add mustard seeds and allow them to splutter.
Add curry leaves and sauté for a few seconds until fragrant.
Add sliced onions and slit green chilies. Sauté until onions turn translucent and soft, about 5 minutes.
Add grated ginger and chopped garlic. Sauté for another 2 minutes until aromatic.
Add turmeric powder, red chili powder, black pepper powder, and salt. Stir well to combine the spices with the onion mixture.
Add water and bring to a gentle boil. Let it simmer for 5 minutes.
Add the fish pieces carefully to the simmering gravy. Cover and cook on low heat for 8–10 minutes until the fish is cooked through but still firm.
Pour in the thin coconut milk and stir gently. Let it simmer for 3–4 minutes.
Add thick coconut milk and simmer gently for another 2–3 minutes. Do not boil vigorously after adding thick coconut milk to avoid curdling.
Turn off the heat and stir in lemon juice.
