This fish stew is mild yellow in colour and full of flavor. Fish molee is a dish from Kerala which is in the southern part of the Indian subcontinent. This flavorful dish from Kerala is popular in countries like Malaysia and Singapore as well.
The fish is pan-fried and then cooked in a coconut-milk gravy. The coconut milk and the spices added to it make the dish rich and flavorful.
I have used freshly squeezed coconut milk in this recipe. You can use canned coconut milk too.
It can be paired up with the Indian bread appam. It is a easy and delicious dish to prepare for a weekday dinner.
Curry leaves give a nice aroma to this recipe, I have only added a few because only those many were there on hand, but if you have more curry leaves you can add a handful.
HOW TO EXTRACT COCONUT MILK
Add two cups of freshly grated coconut and 1 cup of lukewarm water in a blender jar and process it in high speed for one minute. Pass it through a cheese cloth or sieve. You will get 1 cup of thick coconut milk.
Again add the pulp into the blender jar, add 2 cups of lukewarm water and process it for another 2 minutes. Pass it through a sieve or a cheese cloth you will get 2 cups of thin coconut milk.
I have used a 250 ml cup to measure both the coconut and the water.
FISH MOLEE RECIPE
PREPARATION TIME : 15 TO 20 MINUTES
TO FRY THE FISH : 15 MINUTES
COOKING TIME : 30 MINUTES
CAN BE SERVED TO 4 PEOPLE
INGREDIENTS
- 250 grams fish cut into slices (like kingfish, black pomfret or white pomfret)
- 1 big onion cut into small pieces
- A small piece of ginger crushed (1/2 inch size of ginger)
- 2 big garlic cloves crushed
- 3 or 4 green chilies split
- 1 cup of thick coconut milk and 2 cups of thin coconut milk (250 ml cup)
- 1/2 teaspoon of turmeric powder
- 1 to 1 and a 1/2 teaspoon of black pepper powder
- 1/2 tablespoon of lemon juice
- Few curry leaves
- Salt to taste
- 4 tablespoons of coconut oil
TO PREPARE THE MARINADE
- 1 teaspoon of black pepper powder
- 1/2 a teaspoon of turmeric powder
- 2 tablespoons of all purpose flour
- 1/2 a teaspoon of salt or as per the taste
- 1 to 1 and a 1/2 teaspoon of water
METHOD
- Prepare a marinade by mixing together black pepper powder, turmeric powder, salt and water. Marinate the fish pieces in this marinade for 10 minutes and then dust them in all purpose flour. Pour two tablespoons of oil in a thick bottomed pan and fry the fish pieces until both sides are cooked well; do not let the fish become crispy.
- Heat 2 tablespoons of oil in a thick bottomed pan over a low flame. Add the crushed ginger and garlic into it and sauté until the raw smell is gone (it may take around 45 to 50 seconds).
- Add the onion pieces into it and sauté for 7 to 8 minutes or until the raw smell of the onion pieces are completely gone. You can keep the temperature of the stove in medium when you sauté the onion.
- When the onion pieces are soft add the green chili pieces and sauté for a few seconds, then add the turmeric powder and sauté for another 30 seconds.
- Add the thin coconut milk into it and mix, let the flame be on medium heat. Add the pepper powder and the required amount of salt and mix. When the coconut milk starts boiling reduce the temperature of the stove to low and cook for 2 or 3 minutes.
- Then add the fish pieces and cook in low flame until the gravy thickens (it may take approximately 7 to 8 minutes). When the gravy thickens, add the thick coconut milk and simmer it for another 3 or 4 minutes, add the lemon juice and mix gently. Check salt, if needed add more and then sprinkle the curry leaves and switch off the stove. Serve it hot.
NOTE
Curry leaves gives a nice aroma to this recipe, so you can add a handful of them.
When you sauté the onions sauté them until the raw smell is completely gone, other wise the curry smells like raw onion.
When you add lemon juice, first add a little bit then if needed add more.
You can also use canned coconut milk. If you are using canned coconut milk, dilute 1 (250 ml) cup of coconut milk with 1 (250 ml) cup of water to make thin coconut milk.
You can add a little bit more or less black pepper powder according to your taste.
STEP BY STEP PICTURES
Prepare a marinade by mixing together black pepper powder, turmeric powder, salt and water. Marinate the fish pieces in this marinade for 10 minutes and then dust them in all purpose flour. Pour two tablespoons of oil in a thick bottomed pan and fry the fish pieces until both the sides are cooked well do not let the fish to become crisp.
Heat 2 tablespoons of oil in a thick bottomed pan over a low flame, add the crushed ginger and garlic into it and sauté until the raw smell is gone (it may take around 45 to 50 seconds).
Add the onion pieces into it and sauté for 7 to 8 minutes or until the raw smell of the onion pieces are completely gone. You can keep the temperature of the stove in medium when you sauté the onion.
When the onion pieces are soft add the green chili pieces and sauté for a few seconds, then add the turmeric powder and sauté for another 30 seconds.
Add the thin coconut milk into it and mix, let the flame be on a medium heat. Add the pepper powder and the required salt and mix. When the coconut milk starts boiling reduce the temperature of the stove to low and cook for 2 or 3 minutes.
Then add the fish pieces and cook in low flame until the gravy thickens (it may take approximately 7 to 8 minutes).
When the gravy thickens, add the thick coconut milk and simmer it for another 3 or 4 minutes, add the lemon juice and mix gently.
Check salt, if needed add more and then sprinkle the curry leaves and switch off the stove. Serve it hot.
