Tuesday, August 09, 2016

Fish Molee Recipe | Kerala Fish Moilee | Meen Molly | Kerala Style Fish Stew(with coconut milk)

I am back to blogging after a short break and today's post is about my recent favorite seafood recipe Fish Molee. It is a famous dish from Kerala which is mainly accompanied with Appam and Idiyappam. I never had an idea about this fish stew until I tasted it in my friend's place. Initially, I was a bit hesitant to try this fish with appam since I personally don't prefer fish with appam or idiyappam. However, to my surprise, it tasted too good with appam and I tried it the next weekend at home. We all loved it and I am here with the recipe:
Onion - 1 large(thinly sliced) 
Tomato - 1 large(sliced as rounds) 
Green Chilli - 3 to 4 slitted
Ginger - 1 inch piece(chopped finely) 
Garlic - 2 cloves(chopped finely) 
Thin coconut milk -1 cup 
Thick coconut milk - 1 cup 
Oil - to shallow fry the fish  
Salt - as required  
To Marinate: 
Firm fleshed fish(boneless) - 10 small sized pieces
Pepper Powder - 1 tsp 
Turmeric powder - 1 tsp 
Salt - as required 
Lemon - 1/2  
To Temper: 
Coconut Oil - 1 tbsp 
Cinnamon stick - 1 inch 
Cloves - 2 
Cardamom - 2 
Bay leaf - 1
1. Slice the onions lengthwise, slit the green chillies, slice the tomato into rounds(discs) and chop the ginger/garlic finely. Meanwhile, clean the fish and pat it dry. Then marinate it with items under 'To marinate' and allow it to rest for 15 to 20 mins.
2. In a pan, add some oil and shallow fry the fish pieces in medium flame. Fry until it is half done(for 1 min on each side). Remove it from oil and drain it on kitchen towel.
3. Get ready with the thin and thick coconut milk. In a wide pan, add the items under 'To temper' and after few mins add the thinly sliced onion. Sprinkle little salt.
4. Then add the chopped ginger, garlic and green chilli. Once the onion turns transparent add the thin coconut milk and the shallow fried fish pieces. Bring it to boil and then top it with the sliced tomatoes.
5.  Adjust the salt and cover cook it for another 7 to 8 mins in the medium flame. Now open the lid and add the thick coconut milk. When the stew starts to bubble again switch off the flame.(don't boil it after adding thick coconut milk). You can add few drops of lemon juice/vinegar after switching off the flame.
Keep it covered for 15 to 20 mins before serving. Serve the yummy meen molly with appam/idiyappam.
Points to remember:
  • The tomato should not be mashed while making this stew and it should be visible. So top it in the stew towards the end.
  • Instead of cloves, cinnamon, cardamom and bay leaf, you can temper it with mustard seeds. 
  • Cook the curry in medium flame to prevent the coconut milk from curdling.
  • To get the authentic taste use coconut oil and fresh fish.
  • I have used mahi-mahi fish cubes. Fleshy pomfrets and king fish can also be used.
  • After adding the fish, don't break the pieces by mixing it with the spoon. Just swirl the pan if required.
  • The fish is half cooked before adding it to the stew, so cooking for another few minutes is enough for the fish to cook perfectly.
Warm Regards,
Happy's Cook - Divya


  1. This combo will definitely be a Winner..

  2. nice step wise pics presentation...beautiful color of the dish.

  3. It looks amazing :) I too love fish molee.. It tastes heavenly with idiyappam :)


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