📝 About This Recipe
Hailing from the lush backwaters of Kerala, India, Fish Molee is a testament to the elegant marriage of fresh seafood and creamy coconut milk. Unlike many fiery Indian curries, this dish is celebrated for its mild, aromatic profile where the sweetness of ginger and the tang of vinegar dance with fragrant curry leaves. It is a sophisticated, golden-hued masterpiece that highlights the delicate texture of the fish without overwhelming it with heat.
🥗 Ingredients
The Fish Marinade
- 500 grams Firm White Fish Fillets (Kingfish, Pomfret, or Sea Bass cut into medium chunks)
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon Black Pepper Powder (freshly ground)
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Salt
Aromatics & Spices
- 3 tablespoons Coconut Oil (virgin coconut oil is preferred for authenticity)
- 2 medium Red Onion (thinly sliced into half-moons)
- 2 inch piece Ginger (julienned into thin matchsticks)
- 6-8 cloves Garlic (thinly sliced)
- 4-5 pieces Green Chilies (slit lengthwise; adjust for heat preference)
- 2 sprigs Curry Leaves (fresh is essential)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Black Peppercorns (crushed)
The Liquid Gold Base
- 1.5 cups Thin Coconut Milk (the 'second extract')
- 1/2 cup Thick Coconut Milk (the 'first extract')
- 1 medium Tomato (sliced into rounds or wedges)
- 1 teaspoon White Vinegar (adds a subtle necessary tang)
👨🍳 Instructions
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1
In a shallow bowl, coat the fish chunks with turmeric, black pepper, lemon juice, and salt. Let it marinate for 15-20 minutes to allow the flavors to penetrate.
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2
Heat 1 tablespoon of coconut oil in a wide, non-stick pan over medium heat. Lightly sear the fish for about 1-2 minutes on each side. Do not cook it through; we just want to firm up the exterior so it doesn't break in the gravy.
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3
Remove the fish from the pan and set aside. In the same pan (or a traditional clay pot/Meen Chatti), add the remaining 2 tablespoons of coconut oil.
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4
Add the sliced onions, ginger, garlic, green chilies, and one sprig of curry leaves. Sauté over medium-low heat. The goal is to make the onions translucent and soft, not brown or caramelized.
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5
Stir in the 1/4 teaspoon of turmeric powder and crushed peppercorns. Toast for 30 seconds until the raw smell of spices disappears.
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6
Pour in the thin coconut milk. Stir gently and bring to a very slow simmer over medium-low heat. Avoid boiling vigorously as thin coconut milk can split.
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7
Carefully slide the seared fish pieces into the simmering liquid. Add the tomato slices on top. Cover the pan and simmer for 5-7 minutes until the fish is flaky and tender.
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8
Lower the heat to the minimum setting. Pour in the thick coconut milk and the vinegar. Gently swirl the pan instead of stirring with a spoon to avoid breaking the delicate fish.
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9
Taste the gravy and add salt if needed. Let it heat through for just 1-2 minutes—do not let it boil once the thick milk is added.
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10
Garnish with the remaining fresh curry leaves and a tiny drizzle of raw coconut oil for a final aromatic punch. Turn off the heat and let it rest for 5 minutes before serving.
💡 Chef's Tips
Always use fresh coconut oil for that unmistakable Kerala aroma; vegetable oil simply won't yield the same depth. Do not brown the onions; they should be soft and sweet to provide the correct base for the pale yellow gravy. If using canned coconut milk, use 'light' coconut milk for the thin portion and 'full fat' for the thick finish. Handle the fish with extreme care; a gentle shake of the pot is always better than using a spatula once the fish is in the liquid. Adjust the number of green chilies to your heat preference, but remember this dish is traditionally meant to be mild and creamy.
🍽️ Serving Suggestions
Serve steaming hot alongside 'Appams' (fermented rice hoppers) to soak up the creamy gravy. Pairs beautifully with Kerala Matta rice or simple Basmati rice for a comforting meal. Accompany with a side of spicy lemon pickle or a crisp vegetable thoran for textural contrast. A chilled glass of dry Riesling or a crisp Sauvignon Blanc complements the creamy coconut notes perfectly. For a traditional touch, serve on a fresh banana leaf.