Fish Molee / Meen Molee - Kerala Style Fish Stew

Fish Molee (sometimes spelled as Fish Molly or Fish Moilee) is a delicately flavored fish stew made using fried fish, coconut milk and other spices. This dish marks the foreign influence (especially of the Portuguese) on the cuisine of Kerala.

Any fish can be used to prepare this dish. But most commonly, Seer Fish, Pomfret, Pearl Spot are used. It is best served with Appam, Idiyappam, Bread and even Rice.

Check out the video recipe and learn how to prepare Fish Molee. Try to watch in HD for better viewing experience.

Ingredients

1. Any thick-fleshed fish - 1/2 kg
2. Turmeric Powder - 1 tsp
3. Pepper Powder - 1 tsp
4. Lemon Juice - 1 tsp
5. Onion - 2 medium sized, sliced thin
6. Tomato - 2 medium sized, sliced
7. Green Chillies - 4 to 6, slit lengthwise
8. Ginger - 1" piece, finely chopped
9. Garlic - 3 to 4 cloves, finelt chopped
10. Thick coconut milk - 1 cup
11. Thin coconut milk - 2 cups
12. Garam Masala - 1 and 1/2 tsp
13. Curry leaves - 2 sprigs
14. Mustard seeds - 1/2 tsp
15. Coconut Oil - As required
16. Salt - As required

Method

1. Mix together 1/2 tsp turmeric powder, 1/4 to 1/2 tsp pepper powder, little salt and lemon juice.
2. Add fish pieces to the marinade. Mix well and keep it aside for 1/2 hr.
3. Heat oil in pan. Shallow fry the fish pieces till half cooked. Keep it aside.
4. Heat oil in an earthenware. Splutter some mustard seeds.
5. Add sliced onions and cook till it turns translucent.
6. Add ginger, garlic, green chillies, curry leaves. Saute for a minute.
7. Add little turmeric powder, 1/4 to 1/2 tsp pepper powder, garam masala and salt. Stir well.
8. Add tomatoes and cook for a minute.
9. Add thin coconut minute. 
10. When it starts boiling, add the fried fish pieces. 
11. Don't stir the fish with the ladle. Instead, rotate the pot occasionally. 
12. When the fish is cooked, lower the flame and add thick coconut milk.
13. When it starts boiling, switch off the flame. 
14. Garish with curry leaves. 
15. Serve hot! :-)