Kerala Style Fish Molly: A Delicious Fish Stew
Kerala Style Fish Molly | Fish Molee | Fish Moilee is a delightful dish that hails from the southwestern coast of India and is renowned for its rich flavors and aromatic spices.
Kerala Style Fish Molly is a creamy and spicy fish curry that is made with coconut milk, ginger, garlic, and a variety of spices. This dish is a staple in many Kerala households and is often served with steamed rice or appam, a traditional Indian pancake made with fermented rice batter and coconut milk. The combination of tender fish and creamy coconut milk creates a perfectly balanced flavor that is sure to impress your taste buds.
Fish is a staple food in Kerala, and Fish Molly is just one of the many ways the locals prepare it. The dish has evolved over time and is now a popular item on restaurant menus all over India and beyond.
Ingredients for Fish Molly
To prepare Kerala Style Fish Molly, you will need the following ingredients:
- Fish (preferably kingfish, seer fish, or pomfret) – 500g
- Coconut milk
- Ginger
- Garlic
- Green chilies
- Turmeric powder
- Coriander powder
- Garam masala powder (optional)
- Curry leaves
- Salt
- Coconut oil
Tips and Tricks
- Use fresh fish (preferably kingfish, seerfish, or pomfret) for the best flavor and texture.
- Adjust the amount of green chilies and black pepper powder to your liking to control the level of spiciness.
- Use homemade coconut milk for the best results.
- Do not overcook the fish, as it can become tough and dry.
- It is generally recommended to avoid boiling the gravy after adding thick coconut milk in Kerala-style fish molee because boiling can cause the coconut milk to curdle or break, which can ruin the texture and taste of the dish.
How To Make Fish Molly at Home
Kerala Style Fish Molly: A Delightful and Spicy Fish Dish
Ingredients
For Marinating Fish
- 500 g Fish preferably kingfish, seer fish, or pomfret
- 1 tsp crushed black pepper ചതച്ച കുരുമുളക്
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 teaspoon lime or lemon juice
For Making Curry
- 4 Nos cardamom pods ഏലക്ക
- 6 Nos cloves ഗ്രാമ്പൂ
- 3 inch piece cinnamon stick
- 1 onion, sliced സവോള
- 1 inch piece ginger sliced ഇഞ്ചി
- 4 green chilies, slit പച്ചമുളക്
- 7 cloves garlic sliced വെളുത്തുള്ളി
- 2 sprigs curry leaves കറിവേപ്പില
- 1 teaspoon coriander powder മല്ലിപ്പൊടി
- 1/4 tsp Turmeric Powder മഞ്ഞള്പൊടി
- 1 1/2 cups thin coconut milk കട്ടി കുറഞ്ഞ തേങ്ങാപ്പാൽ / രണ്ടാം പാൽ
- 1 tomato തക്കാളി, cut round pieces
- 1 cup thick coconut milk കട്ടി കൂടിയ തേങ്ങാപ്പാൽ / ഒന്നാം പാൽ
- 1/2 tablespoon vinegar വിനാഗിരി
- 3/4 tsp salt
Instructions
- Clean and cut the fish into medium-sized pieces. Marinate the fish pieces with 1 teaspoon of crushed pepper, 1/2 teaspoon of turmeric powder, 3/4 teaspoon of salt, and 1 teaspoon of lime or lemon juice. Keep it aside for 20-30 minutes.
- Heat 3 tablespoons of coconut oil in a frying pan and shallow fry the fish pieces over medium heat until they are lightly fried on both sides, about 4-5 minutes per side. Do not over-fry since we will be cooking this fish again. Remove the fish from the pan and keep it aside.
- In the same pan, add 2 tablespoons of coconut oil and add the cardamom pods, cloves, and cinnamon stick. Sauté for a few seconds until fragrant.
- Add the sliced ginger, garlic, and green chilies. Sauté for 1 minute.
- Add onion, curry leaves, and 1 teaspoon salt. Saute for 3-4 minutes until the onion turns translucent and starts to change color. There is no need to brown the onion for this recipe.
- Reduce heat to low and then add 1 teaspoon coriander powder, 1/4 tsp turmeric powder and saute for another 30 seconds.
- Add 1 1/2 cups of thin coconut milk, 1 tsp black pepper powder. Mix well and bring it to a boil over medium high flame. ( If you’re using canned coconut milk then you can mix 1/2 cup of canned coconut milk with 1 cup water.)
- Add the fried fish pieces, then add tomatoes cut in to round pieces over the top. Cover and cook for 4-5 minutes.
- Rotate the pan gently to mix everything well. If you use the spoon the fish may break apart.
- Reduce the heat to low and add 1 cup of thick coconut milk, 1/2 tbsp vinegar.
- Mix gently and cook for another 2-3 minutes or until when the gravy starts to boil again. Once you add the coconut milk don’t boil the curry too long, otherwise the thick coconut milk may seperate.
- Turn off the heat and garnish with some curry leaves and 1 tsp coconut oil.
- Kerala style fish molly is ready to serve! It goes well with steamed rice or appam. Enjoy!
Notes
Fish Molee – Variation Ideas
In Kerala, most of the recipes are made in slightly different ways in different parts of Kerala. Here are some of my favorite variations of this recipe that you can try.
Ingredients
For Marinating Fish
- 500 g Fish (about 8-9 medium pieces)
- 1/2 tablespoon ginger garlic paste
- 3/4 teaspoon chili powder
- 1 tsp crushed black pepper ചതച്ച കുരുമുളക്
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1/2 tbsp vinegar
- 3/4 teaspoon salt
For Making Curry
- 2 Nos cardamom pods ഏലക്ക
- 4-5 Nos cloves ഗ്രാമ്പൂ
- 2 piece cinnamon stick
- 1 onion, sliced സവോള,
- 1 tablespoon ginger chopped ഇഞ്ചി,
- 4 green chilies, slit പച്ചമുളക്
- 1 tablespoon cloves garlic chopped വെളുത്തുള്ളി
- 2 sprigs curry leaves കറിവേപ്പില
- 1 tablespoon coriander powder മല്ലിപ്പൊടി
- 1/4 tsp Turmeric Powder മഞ്ഞള്പൊടി
- 1 1/2 cups thin coconut milk കട്ടി കുറഞ്ഞ തേങ്ങാപ്പാൽ / രണ്ടാം പാൽ
- 1 tomato തക്കാളി, cut round pieces
- 3/4 cup thick coconut milk കട്ടി കൂടിയ തേങ്ങാപ്പാൽ / ഒന്നാം പാൽ
- 1/2 tablespoon vinegar വിനാഗിരി
- 3/4 tsp salt
Directions
- Clean and wash the fish pieces. Marinate them with chili powder, turmeric powder, black pepper powder, vinegar, ginger garlic paste, and salt for 30 minutes.
- Heat 4 tablespoons of oil in a deep pan or kadhai over medium heat. Add fish pieces and shallow fry fish for each side for 3-4 minutes. There is no need to brown the sides. Remove fish from the pan and set aside
- Use the same pan with oil, add cinnamon, cloves, and cardamom, and sauté for 30 seconds.
- Add chopped onion, garlic, ginger, green chilies, salt, and curry leaves to the pan. Sauté until the onions turn translucent.
- Add coriander powder, black pepper powder, turmeric powder, and a pinch of salt to the pan. Mix well and saute for a minute.
- Add thin coconut milk to the pan and mix well. Let it boil and simmer for 2-3 minutes.
- Add the marinated fish pieces to the pan and then add tomatoes over top. Rotate the pan so the fish pieces are covered in the gravy. Cover with a lid and cook for 4-5 minutes or until fish is cooked. Check for seasoning and add salt if needed.
- Reduce heat to low and add thick coconut milk and curry leaves to the pan. Mix well and cook until the gravy is hot. To prevent the coconut milk from curdling or separating, it is best to simmer the dish on low heat after adding the thick coconut milk and avoid boiling it. Turn off the heat.
- Serve hot with steamed rice.
FAQ
The traditional Kerala-style fish molly or fish moilee recipe calls for king fish, seer fish, or pomfret. However, you can use any other firm, white fish that holds its shape well when cooked.
While fresh coconut milk is preferred, you can use canned coconut milk if you can’t find fresh coconuts or if you’re short on time. However, the flavor of the dish may differ slightly.
The dish has a mild to medium level of spice, depending on the amount of green chilies and black pepper powder used. You can adjust the spice level according to your preference
You can substitute the fish with tofu, paneer, or vegetables such as cauliflower or potatoes.
The dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the dish on a low flame and stir it gently to avoid breaking the fish.
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