fish molee(Fish molly/fish moile).

Fish molee also known as fish molly or fish moilee is an authentic Kerala fish curry.

A coconut milk-based fish curry recipe with underlying flavours of sauteed onions, tomatoes, green chillies, ginger-garlic and mustard.

The fish is first fried until golden and firm then added to the coconut gravy.

Creamy, mild delicate flavours are put in to create a simple yet delicious fish curry recipe you have to try.

SERVE fish molee with…

• Serve with some rice. try these rice dishes with the Kerala fish curry.
  • Coconut rice.
  • Yellow rice.
  • Lemon rice.
  • ghee rice.

• Serve with chapatis, naans, paratha, hoppers or string hoppers.

• A simple dinner can be easy as serving this fish curry with bread.
• Vegetarian curries to pair with fish molly.
• Spicy green bean stir fry.
• Pineapple chutney.
• Poppadams.
• Cucumber salad or tomato-green chilli-onion salad.
• Dry potato curry.

Frequently asked questions: Kerala fish molee/molly curry.

• What type of fish can I use to make this seafood dish?
  • You can cook fish molee using any type of firm fish that doesn’t fall apart while cooking(for example, sardine).
  • You can use fish steak, chunks or smaller whole firm fish.
  • I would advise using fish with less bone in them as kids would love this creamy fish curry.

• What are some bone-free fish I can cook this curry with?
  • Tuna steaks, sole, swordfish, sailfish, grouper, and seer fish steaks. try this recipe with types of white fish.

• Can I use frozen fish to make fish molee?
  • Yes, just make sure to thaw the fish until room temperature before you marinate.

More fish curry.

Easy coconut fish curry(mild)

Baked tilapia recipe.

Canned mackerel stir fry.

Ingredients to cook fish molee(fish molly, moilee).

You will need two sets of ingredients to make this Indian fish curry.

The first set of ingredients is used to season and marinate the fish. the second set of ingredients is used to make the coconut milk gravy in which the fish is then cooked in.

There are 19 ingredients used to make fish molee, most of these ingredients are to temper and make the coconut milk gravy.

If you are a daily curry maker, these are basic that can be found in your kitchen pantry.

• To season the fish.
  • Fish(refer FAQ to for the type of fish you can use).
  • Turmeric powder
  • Lemon or lime juice
  • Black pepper
  • Salt

• To make the coconut fish gravy.
  • Oil(coconut oil, canola oil, vegetable oil etc).
  • Minced ginger
  • Minced garlic
  • Onions
  • Curry leaves
  • Tomato
  • Green chillies
  • Mustard seeds
  • Turmeric powder
  • Black pepper
  • Red chilli powder
  • Coconut milk(refer to the FAQ on how to make thin and thick coconut milk).
  • Garam masala

How to cook fish molee(fish molly or fish moile).

Pat dry the fish steaks with paper kitchen towels and place them on a platter.

Season with salt, pepper, turmeric powder and lemon juice.

Refrigerate for 30 minutes to marinate.

While the fish steaks marinate, chop ingredients and also have the recommended amount of coconut milk ready.

Slice the onions, mince ginger and garlic, chop tomatoes split the green chillies in two, wash the curry leaves and set them on a platter to be used as needed.

How to make thin and thick coconut curry.

• If using coconut milk from a carton.
  • For thin milk, dilute half a cup of water with half of the coconut milk.
  • For thick milk, shake the carton, measure and pour.

• If using coconut milk powder.
  • For thin milk, mix 2 tablespoons of coconut milk powder with a cup of water. mix well.
  • For thick milk, mix 3 tablespoons of coconut milk powder with half a cup of water.

To cook the Indian fish curry.

Place a frying pan over medium heat and pour in the oil.

Let the oil heat for a minute, place the fish around the pan and fry each side for 7-10 minutes or until they turn slightly brown. Use low-medium heat.

When flipping the fish steaks make sure they don’t break apart.

Using a spatula can help you with this.

Once the fish steaks are fried set them aside on a plate covered with kitchen paper towels to absorb oil.

Remove any fish residue in the pan and use the same pan to make the coconut curry gravy.

To the remaining oil(add more if needed)in the pan,

Add onions, ginger, garlic, curry leaves, and green chillies.

Cook until the onions turn soft. for 2 minutes.

Add chopped tomatoes, cook until they can be crushed, finally add the mustard seeds and cook for 60 seconds

Make sure to constantly stir to avoid the mustard seeds burning.

Add turmeric powder, black pepper powder, red chilli powder, continue to stir and cook for 60 seconds.

Add the thin coconut milk and gently simmer until reduced in half.

Season with salt.

Reduce heat to low medium, drop the fish steaks into the coconut milk and continue to slow simmer over low heat.

Cook for 5 to 8 minutes.

Add the thick coconut milk and slow simmer for 2 minutes, avoid boiling the fish curry at this point.

Taste and season if necessary.

A few minutes before removing the pan from the stove, sprinkle the garam masala and gently swirl or shake the pan to mix.