Tag Archives: fish curry

Fish Molee – Fish Cooked in Mildly Spiced Coconut Milk

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Fish Molee3

Fish Molee, also called Meen Molee in Malayalam, can be found on the menu at almost all wedding receptions and family celebrations in Kerala. It is a fresh fish curry, mildly spiced, and cooked in a coconut milk gravy. Definitely, one of my all-time favorite fish dishes. The recipe is simple and straightforward, with no exotic spices.

My variation of Fish Molee will give you a true taste of Kerala. I use fresh coconut milk and coconut oil, which brings out the authentic taste of this dish. But, if you have to use canned coconut milk, buy the best quality. Don’t shake the can before you open it. Use the thick top layer formed as the first extraction and the dilute coconut milk in the bottom of the can as the second extraction. Whisk both, the top layer and the bottom layer, with three-quarter cups of water for this recipe. I find that canned coconut milk from Thailand works well for my recipes. I’ve use Tilapia fish for this recipe, but you can also use other boneless, skinless fish.

Fish Molee is one of the most flavorful Kerala delicacies. Eat it with steamed rice, appams or rotis and you’ll understand why Kerala is called “God’s own country!”

Fish Molee
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 3-4

For the Marinade
3 Tilapia fish fillets, each cut into 3 pieces
3 teaspoons lime juice
¼ teaspoon turmeric powder
½ teaspoon chilli powder
Salt

For the Gravy
3 tablespoons coconut oil to fry fish + 3 tablespoons coconut oil for the curry
½ teaspoon mustard seeds
1 sprig curry leaves
2 cups thinly sliced red onion or shallots
5 green chillies, slit down the center, (adjust depending on heat and your preference)
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
2 tablespoons coriander powder
1 teaspoon chilli powder
½ teaspoon turmeric powder
1 cup first extract (thick) coconut milk
1 cup second extract (thin) coconut milk
Salt
2 Roma tomatoes, quartered
1 teaspoon freshly ground pepper

Rinse the fish pieces thoroughly, drain off excess water, pat the pieces with a paper towel, and add the lime juice, turmeric, chili, and salt. Marinate for 20 minutes. Heat three tablespoons coconut oil and shallow fry fish on both sides until lightly brown. The fish does not need to be cooked as it will cook in the gravy. Remove and set aside.

Place a small saucepan over medium-high heat.  Add three tablespoons of coconut oil. When the oil shimmers, add mustard seeds. After the mustard seeds crackle, add curry leaves and onion. Sauté for two minutes and then add the green chillies, ginger, and garlic. Fry all the ingredients until the onion turns translucent. Next, add the coriander, chilli, and turmeric powder. Turn the heat to medium and pour in the thin extract of coconut milk. Add lightly fried fish pieces and salt. Bring to boil. Cook for seven minutes or until the fish is cooked. If you use fish other than Tilapia fillets, it may take a few minutes longer to cook.

Next, add the thick second extract of coconut milk, tomatoes, and freshly ground pepper. Turn the heat to low and let the curry simmer for a minute. Do not bring the curry to boil once the thick extract of coconut milk has been added, because it may curdle. Turn off the heat. Let the Fish Molee rest for 15 minutes before you serve it with steaming hot rice, appams or rotis.

Fish Curry

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Mangalorean Fish Curry

Today’s recipe is one that I learned from one of my Mangalorean friends while I was in Manipal. I found a lot of similarities in the way we both prepared this dish. Both of us used coconut, curry leaves, garlic, and chillies. So, I shared my recipes from Kerala with her in exchange for her Mangalorean recipes. This fish curry uses tamarind as a souring agent. I added an extra seasoning of two teaspoons of oil, mustard seeds, and curry leaves before I took the above picture, but that is optional.

All you need is a pot of steamed rice to relish this fish curry. I hope you will enjoy it as much as I did.

Fish Curry
Prep time: 15 minutes
Cooking time: 25 minutes
Serves: 6

3 pounds rock fish, cut into slices
Salt
½ teaspoon turmeric powder
5 dry whole red chillies
1 tablespoon whole dry coriander seeds
1 teaspoon cumin seeds
1 teaspoon whole black peppercorn
4 fenugreek seeds
1 cup finely chopped onion
2 tablespoons chopped garlic
1 cup water
4 tablespoons oil
½ teaspoon mustard seeds
1 sprig curry leaves
1½ cups coconut milk
2 tablespoons tamarind extract

Using a paper towel, pat the slices of fish until dry. Rub a little salt and turmeric powder over them and marinate them in the refrigerator for 10 minutes.

In a small pan, over medium-low heat, roast the chillies, coriander, cumin, peppercorn, and fenugreek seeds until fragrant. Cool completely. Add all the roasted ingredients, half of the chopped onion, garlic, and half cup of water to a blender and grind to a fine paste.

Place a large saucepan over medium-high heat. Add oil, and when it shimmers, add the mustard seeds. When the mustard seeds splutter, add the curry leaves, and the rest of the chopped onion. Sauté until onion is lightly brown. Add the ground paste and cook until the oil separates. Add the coconut milk, tamarind extract, half cup water, salt, and fish slices. Stir gently, cover with a lid, and cook over medium heat for 15 minutes or until the fish is cooked. Garnish with curry leaves. Serve with steaming hot rice.

Kerala Red Fish Curry

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Kerala Red Fish CurryThis classic Kerala fish curry is cooked in an earthenware pot that is called a “manchatti” in Malayalam. When I moved to Washington, my mom gave me a small manchatti which I used to cook the fish curry that you see in the picture. You can use any fresh, fleshy fish of your choice to make this dish. The curry tastes best the day after cooking it.

There are many variations to this dish as there are Malayalee homes! I say that because my red fish curry tastes a little different from my sister’s version. I use Kashmiri chillies to give it its bright red color and hot dry red chillies to give the dish heat. You can reduce the number of chillies to suit your taste buds. My son, likes his fish curry to be hot so the curry I make is very spicy.

Kerala Style Red Fish Curry
1 pound fish (any fleshy variety that you like)
14 dry hot red chillies
14 Kashmiri chillies
2 teaspoons coriander seeds
1 pinch fenugreek seeds
¼ teaspoon turmeric powder
4 tablespoons coconut oil
¼ teaspoon mustard seeds
1 sprig curry leaves
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
1 tablespoon finely chopped shallots
3 pieces of Malabar tamarind (puli)
2 cups water
salt to taste

In a small pan add the chillies, coriander, and fenugreek seeds and roast them over medium low heat. When they smell fragrant, remove, cool and powder in a spice grinder. Soak the Malabar tamarind in warm water for 15 minutes. Drain and dry on a paper towel.

Place the manchatti or pot on medium high heat. Add coconut oil and when the oil is hot add mustard seeds. When they splutter add curry leaves, ginger, garlic, shallots, and the Malabar tamarind. Fry for about 30 seconds and then add the powdered spices. Immediately add 2 cups of water and salt. Stir well and when it boils add the pieces of fish. Turn the heat to medium low and cook until the pieces are done and the gravy thickens.