Fish Molee is a delightful Indian fish curry. Very light and pleasant, it is a great way to include fish protein in you meal without the overwhelming flavour of the more traditional curry, the meen kozhambu.Jump to Recipe
And you will also love it because the best part of this version is that it is so easy and quick. Just see the video recipe below to believe it!
I did not add tamarind to this fish molee recipe. You can use any white fish or even head pieces like I did. The end result was an amazing lunch with fried fish and porial with rasam and curd and pickle!!
The taste is superb. I use maggi coconut milk powder to make it easier for me, but of course you can extract the milk from half a coconut that will make it even more authentic.
In that case, ensure you keep the first milk extract separate from the second and third extract.
We also call it Fish Molly/ Fish Moilee/ Meen Molee… However, the names do not matter! This is the easiest version of the meen molee!
As I said, this fish curry recipe with coconut milk powder is really good. I can scoop up spoon fulls and just slurp it up!
Fish molly / molee is actually a Kerala preparation, but all love it. No need to wonder how to make fish curry in an indian style any more… you can do it in minutes after seeing this video!
The Fish Molee Recipe Video
Just remember to get the freshest fish available. This is because any smell or discolouration is going to ruin the preparation.
I like to use seer fish head for this recipe. Of course, pomfret, cat fish or any white fish is fine. Don’t hesitate to use a good fish head if you manage to get one, though you will have to clean it up and discard the inedible gills and air sacs. The rest of the head is delicious though!
Fish MoleeCourse: MainCuisine: IndianDifficulty: Easy
A lightly spiced, delicious fish curry with a difference. Make this fish molee recipe to charm your fish loving friends!
300-500 gms of fish
4 tbsp Maggi Coconut Milk Powder or half a coconut
2 tsp coriander powder
1/2 tsp turmeric powder
7-9 green chillies, slit
1 onion, chopped
1 tomato, chopped
10-12 garlic cloves, peeled
1/2 ” piece of ginger, peeled and grated
handful of coriander leaves, chopped
Curry leaves, few
1 tbsp oil
1/2 tsp cumin seeds
1 tsp salt
- Heat oil in pan, add cumin seeds. Once they crackle, add onions and curry leaves. Fry till onions are translucent.
- Add the dilute coconut milk (refer notes) Let it come to a boil.
- Now add coriander powder, chillies, garlic, tomato, ginger and turmeric powder. Add a cup of water and bring to the boil.
- Now add salt and the fish. Finally add the thick coconut milk (refer notes)
- Cover and cook for 10 minutes. You can add a few curry leaves for added flavour.
- Sprinkle with coriander leaves and the lime juice.
- For maggi coconut milk powder method, prepare two solutions: 1 tbsp powder dissolved in 1 1/2 cups of water is the dilute solution. 2-3 tbsp of powder in 1 cup of water is the thick coconut milk. (Add more if you like a stronger coconut flavour and less if you do not)
- In case you wish to extract the coconut milk using half a coconut, just ensure you keep the fist extract separate. This will be the thick coconut milk. You can mix the second and the third extract to use as the dilute milk.
- My Links to get the special ingredients/tools mentioned in this video: Maggi Coconut Milk: https://clnk.in/pEhX
- Kitchen Herb Scissors : https://clnk.in/pEic