Fish Molee is a popular fish curry from the South Indian (Kerala) cuisine. The word molee literally means stew. This dish is mainly made with firm fleshed fishes such as king fish or pomfrets. In this preparation fish is stewed in coconut milk and mild spices, so that the fish dominates the taste of the curry. Using coconut oil enhances the flavour and authentic taste of this dish.
Fish molee is a mild, delicate dish best served with Appam / Idiyappam /Rice, etc. If you like fish curry, you’re going to love this preparation….here u go!!
Ingredients
For Marination
- 1 lbs or 2 medium sized King fish /Pomferts or any firm fleshed fish
- A tsp. Turmeric Powder
- 1 tsp. Lemon juice
- Salt, to taste
For Gravy
- A large Onion, thinly sliced
- 1 medium Tomato, sliced
- An inch Ginger, crushed
- 2 cloves Garlic, crushed
- 1 tsp. Black Pepper Powder
- ½ cup Thick Coconut milk, 1st extract
- ½ cup Semi Thick Coconut milk, 2nd extract
- 1 cup Thin Coconut Milk, 3rd extract
- ½ tsp. Mustard Seeds
- 2 sprigs Curry leaves
- 3 nos. Green chillies, slit
- 1 tbsp. Lemon juice /Vinegar
- 2 tbsp. Coconut Oil
- Salt, to taste
Method
- Wash and clean the fish and pat it dry.
- Marinate the fish with marinade ingredients listed above and set aside for 15-20 minutes.
- Heat oil in a pan and slightly fry marinated fish pieces on a medium heat and keep it aside.
- Heat a pan and pour required coconut oil.
- Splutter the mustard seeds; add the ginger, garlic and sauté for a minute.
- To the pan add sliced onion, curry leaves, green chillies and sauté till it becomes soft and translucent.
- Add the tomatoes and sauté for a minute.
- Next add the pepper powder and reduce the heat.
- Add thin coconut milk and salt and mix well.
- Next add the fried fish pieces carefully, cover and cook the fish. The fish will be half done while frying so you just need to cook for another couple of minutes.
- Then add the 2nd extract – semi thick coconut milk and hold onto the sides of the pan and swirl it until the fish is totally immersed in the gravy. Allow it cook slowly for some time till the fish completely absorbs the flavour.
- Remove the pot from the fire, pour the 1st extract- thick coconut milk; place it on low fire again for a minute and gently shake to mix it thoroughly. Don’t stir after the fish is cooked, as the fish might break.
- Remove the pot from the fire and add some lime juice or vinegar. Top with some coconut oil in the end. Serve and Enjoy!!
