Fish Moleeഫിഷ് മോളി

Name: Fish Molee
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 500 g, cut in 2-inch pieces firm white fish (king fish, pomfret, or barramundi) — karimeen if you can find it; 1 cup coconut milk, thin (second extract); ¾ cup coconut milk, thick (first extract); 2 medium onion — sliced thin; 2 medium tomato — sliced in rounds; 5, or to heat green chilies (pachamulaku) — slit; 1½-inch piece ginger (inji) — fine julienne; 4 cloves garlic (vellulli) — sliced thin; ½ tsp turmeric (manjal podi); ½ tsp black pepper (kurumulaku) — freshly cracked; 2½ tbsp coconut oil (velichenna); 2 sprigs curry leaves (kariveppila); 2 pods, lightly bruised cardamom (elakka); 1 tbsp lime juice; to taste (about 1 tsp) salt

⏱ Prep 15m🍳 Cook 25m🍽 Serves 4🌿 Non-veg

Video: Chef At Home (YouTube)

Fish Molee is Kerala's gentle, golden fish curry — a barely-spiced coconut milk broth that lets the fish speak for itself. It traces its roots to the Syrian Christian communities of Kottayam and Alleppey, where the backwaters yield the prized karimeen (pearl spot). What makes it different from other Kerala fish curries is the restraint: no deep frying, no darkening, just onion-ginger-tomato softened in coconut oil and lifted by two pulls of coconut milk. It belongs on a banana leaf beside appam or matta rice.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪firm white fish (king fish, pomfret, or barramundi) — karimeen if you can find it500 g, cut in 2-inch pieces
▪coconut milk, thin (second extract)1 cup
▪coconut milk, thick (first extract)¾ cup
▪onion — sliced thin2 medium
▪tomato — sliced in rounds2 medium
▪green chilies (pachamulaku) — slit5, or to heat
▪ginger (inji) — fine julienne1½-inch piece
▪garlic (vellulli) — sliced thin4 cloves
▪turmeric (manjal podi)½ tsp
▪black pepper (kurumulaku) — freshly cracked½ tsp
▪coconut oil (velichenna)2½ tbsp
▪curry leaves (kariveppila)2 sprigs
▪cardamom (elakka)2 pods, lightly bruised
▪lime juice1 tbsp
▪saltto taste (about 1 tsp)

🌍 Cooking abroad? Substitutions

Karimeen (pearl spot) is impossible to find outside Kerala; barramundi, tilapia, or black sea bass hold their shape equally well and take on the coconut broth beautifully.
Canned full-fat coconut milk (Thai brands work well) can replace fresh coconut milk — use it straight from the can as the thick extract, and thin half of it with equal water for the second-extract step.
Coconut oil is important for the characteristic aroma; if unavailable, a neutral oil with a teaspoon of desiccated coconut toasted in it will get you partway there.

Method

1Rub fish pieces with turmeric, black pepper, and a little salt; set aside 15 minutes.
2Heat coconut oil in a wide, shallow pan over medium heat. Add cardamom and curry leaves; let sizzle 30 seconds.
3Add ginger and garlic; sauté 2 minutes until fragrant but not coloured.
4Add onions and green chilies; cook, stirring occasionally, 7–8 minutes until onions are soft and translucent.
5Lay in tomato rounds; cook 4 minutes until they just soften — do not break them down completely.
6Pour thin coconut milk into the pan; bring to a gentle simmer. Slide fish pieces in a single layer; cook 8–10 minutes, turning once with care.
7Reduce heat to low; pour thick coconut milk over the fish; swirl the pan gently. Simmer 3–4 minutes — do not boil or the milk will split.
8Squeeze lime juice over the top; taste and adjust salt. Serve immediately with appam, idiappam, or matta rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.