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Fish Molee (Keralan Fish Stew)
Fish Molee (Keralan Fish Stew) is a traditional Indian recipe (from Kerala) for a aromatic and lightly-spiced curry of fish in a coconut base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Keralan Fish Stew (Fish Molee).
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesIndian Recipes
Kerala is the Indian state most commonly associated with seafood and fish. This is an aromatic, lightly spiced curry with a coconut-based gravy. There is another point in favour of this dish, in that it is quick to make (ready in half an hour).
Ingredients:
500g (1 lb) fish steaks (any fairly large firm fish)
½ tsp ground turmeric
¼ tsp freshly-ground black pepper
1 tsp lemon juice
Salt to taste
1 tbsp oil (for frying the fish)
For the Fish Molee:
2-3 tbsp oil (coconut oil would be most authentic)
1 tsp yellow mustard seeds
1 large onion, thinly sliced
3 cm (1 in) piece fresh ginger, thinly sliced
8-10 garlic cloves, thinly sliced
1 large green chilli, slit
1 large tomato, sliced
½ tsp ground turmeric
½ tsp ground fenugreek
1 tsp ground coriander
1 tsp red chilli powder (eg Kashmiri chilli)
500ml (2 cups) coconut milk
250ml (1 cup) coconut cream
1 tsp white vinegar
2 sprigs of curry leaves
Salt to taste (12-15 leaves)
Method:
To Fry the Fish: Combine the ground turmeric, ground black pepper and lemon juice in a large bowl and season to taste with salt. Add the fish pieces and toss well to coat. Cover and refrigerate for 30 minutes to marinate.
Heat the oil for the fish in a frying pan over medium-high heat. Once hot add fish pieces and cook for about 8 minutes, or until both sides get a light golden brown. Cook in batches if needed.
For the Fish Molee: Heat oil in a large pan (traditionally a clay pot is used and you could substitute a tagine) over medium-high heat. Add the mustard seeds and allow to splutter then add the onions. Cook, stirring occasionally, for 1-2 minutes or until softened. Add the ginger and garlic and continue cooking, stirring, for 2 minutes, or until aromatic. Add the green chilli and a sprig of curry leaves, frying the ingredients for 1 minute more.
At this point add the tomatoes, and fry for another 2-3 minutes or until they start to break down. Stir in ground turmeric, ground fenugreek, ground coriander and red chilli powder. Continue frying, stirring, for 1-2 minutes or until aromatic then adjust the seasoning to taste.
Stir in the coconut milk, bring to a simmer then carefully nestle the fried fish pieces into the curry. Continue simmering for 5-6 minutes then add the coconut cream. Return to a simmer and cook for 2-3 minutes before scattering over the remaining curry leaves.
Finally pour in the white vinegar and allow the ingredients to heat through.
Turn into a warmed serving dish, garnish with curry leaves and serve with rice, appam, idiyappam, chapathi or bread.
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