Spicy Kerala Fish Molee
A classic Kerala-style fish stew made with fresh fish simmered in a fragrant and spicy coconut milk curry, infused with curry leaves, green chilies, and traditional spices. This dish offers a delicate balance of heat and creaminess characteristic of coastal Kerala cuisine.
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Ingredients
- 600 gramsfresh fish (Kingfish, Seer fish, or Pomfret)
cut into medium pieces
- 3 tablespoonscoconut oil
- 1 teaspoonmustard seeds
- 2 sprigscurry leaves
- 3 green chilies
slit lengthwise
- 8 piecessmall onions or shallots
thinly sliced
- 1 inchfresh ginger
finely chopped or grated
- 4 piecesgarlic cloves
finely chopped
- 4 piecesgreen cardamom pods
crushed
- 1 teaspoonturmeric powder
- 1 teaspoonred chili powder
adjust to taste
- 1 teaspoonblack pepper powder
- 250 milliliterswater
- 200 millilitersthin coconut milk
- 150 millilitersthick coconut milk
- 1 teaspoonsalt
adjust to taste
- 2 tablespoonsfresh coriander leaves
chopped (for garnish)
- 1 tablespoonlemon juice
Instructions
Clean and wash the fish pieces thoroughly. Set aside.
Heat coconut oil in a deep pan or kadai over medium heat. Add mustard seeds and let them splutter.
Add curry leaves and slit green chilies. Sauté for 30 seconds until fragrant.
Add sliced onions, chopped ginger, and garlic. Sauté until the onions turn translucent and soft, about 5-7 minutes.
Add crushed cardamom pods, turmeric powder, red chili powder, and black pepper powder. Stir well and cook spices for 1-2 minutes.
Add the fish pieces gently into the pan. Stir lightly to coat the fish with the spices without breaking the pieces.
Pour in water and bring to a gentle boil. Cover and simmer for about 7-8 minutes until the fish is partly cooked.
Add the thin coconut milk and salt. Stir gently and simmer for another 5 minutes on low heat. Do not boil vigorously to prevent curdling.
Slowly add the thick coconut milk and mix gently. Simmer for 3-4 minutes on very low heat. Adjust salt and spice to taste.
Turn off the heat. Add lemon juice and garnish with fresh chopped coriander leaves.
Serve hot with steamed rice or appam for an authentic Kerala meal.
