Fish Molee | Meen Molly Recipe | with step by step photos and video. A Kerala style Fish Curry in which fish is cooked in a coconut milk based gravy. The word molee or molly literally means stew.
A preparation where fish is stewed in coconut milk and very low spiced flavor in masala is prepared, so that flavor of the fish dominates the taste of the curry. This recipe marks the foreign influence especially of the Portuguese on the cuisine of Kerala.
The fish used for this curry can range anything from Kingfish to Pomfrets to any fish that is fleshy. It is a mild, delicate dish best served with appam or idiyappam or boiled rice, etc. If you like Fish curry, you’re going to love this recipe for sure.
How to make fish molee or meen molly?
Fish Molee | Meen Molly Recipe | with step by step photos and video. A traditional dish which is creamy and rich. Mildly Spiced Fish Stew made with coconut milk, tomatoes, green Chilies and pepper. Firstly, fishes are marinated and fried. These half fried fish pieces are cooked in coconut milk based gravy with some spices so that flavour of the fish dominates tin the curry. Quite similar to Kerala Chicken Stew in its preparation. Both are mildly spiced and flavored with coconut milk, however they differ in the spices used.
Moreover you can make this using coconut powder or fresh coconut milk or canned coconut milk. But fresh coconut milk is preferred. The freshness of the fish is very important. If you use old and frozen fish, the taste differs, so do not compromise on the freshness of the fish. Try it today itself and enjoy this yummy recipe.
In addition, I would like to highlight my other sea food recipes. Hope you would like them.
Fish Molee | Meen Molly RecipeCourse: Main, SidesCuisine: KeralaDifficulty: Easy
Fish Molee | Meen Molly Recipe | with step by step photos and video. A Kerala style Fish Curry in which fish is cooked in a coconut milk based gravy.
1/2 kg Fish
1/2 tsp +1/4 tsp Turmeric Powder
1/2 tsp + 1/4 tsp Pepper Powder
Lemon Extract from 1/2 lemon
3/4 tsp Salt or as required
Coconut Oil for shallow frying + 2 tbsp
2 tbsp Ginger (Crushed)
2 tbsp Garlic (Crushed)
2 Onions (Medium size)
1 Tomato (Medium size)
2 Green Chillies
1 small stick Cinnamon
1/2 cup Coconut Milk (1st Extract)
11/2 cup Coconut Milk (2nd Extract)
- Shallow Fry The Fishes
- Clean and wash the fish pieces. Here we are using salmon. You can prefer any fleshy pieces of your choice.
- Marinate the fish pieces with 1/2 tsp pepper powder, 1/2 tsp turmeric powder, 3/4 tsp salt and lemon juice. Keep it for half an hour.
- After 30 minutes, heat a pan and add some coconut oil for shallow frying the fishes.
- Add the marinated fishes in batches. Flip and fry both the sides for 2 to 3 minutes.
- Remove from oil and Keep the fried fishes aside.
- Preparing Fish Molly
- Add 2 tbsp coconut oil in a pre heated pan.
- Crush 3 cardamoms, 5 cloves, and a small cinnamon stick. Add the crushed spices and saute for 30 seconds over a low flame.
- Add 2 tbsp crushed ginger and 2 tbsp crushed garlic. Saute until the raw smell disappears.
- Now add a sprig of curry leaves and 2 medium sized onions finely sliced.
- Saute over a medium flame until onion turns soft.
- Then add in 1/4 tsp salt, 1/4 tsp pepper and salt as required. Mix and saute thoroughly.
- Now add 11/2 cup of second extract coconut milk and 2 green chilies (mid-cut). If you like it to be more spicy, add more green chilies.
- Mix and allow it to boil.
- Once it starts to boil, add the fried fishes and a medium sized tomato. Do not over mix once the fish is added. Rotate the pan to mix the gravy. Allow the curry to blend well with the fish.
- Close the pan and cook for 10 minutes over a low-medium flame.
- After 10 minutes, you can see that the tomato and curry is well infused with the fishes.
- Now add 1/2 cup first extract coconut milk and turn off the flame. Add 1 sprig of curry leaves for extra flavor.
- Gently shake so that it gets mixed . (Note : Don’t stir after the fish is cooked, as the fish might break.)
- Top with some coconut oil in the end. Enjoy and Serve hot.
- Don’t stir after the fish is cooked, as the fish might break.
- Use fleshy fishes.
- Use coconut oil for that authentic taste.