Fish Molee is a spicy fish stew in coconut milk which is favoured by malayalees after karimeen pollichathu.  This is a delicious stew which can become addictive in a good way. 🙂

It can be eaten together with bread, rice, appam or idiyappam. The heat of the dish depends on the use of green chillies. The coconut milk in the dish balance out the heat of the chillies. If you want you can remove the seeds and the veins of the chillies and add just the skin of the chillies to the dish.

The fish I’m using here is mackerel cubed. You can use any fleshy white fish.  It’s best if you make this stew in clay pot. 🙂

Some times you may want to squeeze some lemon juice over the curry if the tomatoes used in the curry are not sour enough.

Prep time : 15 mts

Cooking time : 15 mts

Serves :4

Ingredients :

  • Fish – 500 g
  • Onion – 2 (small, cubed)
  • Garlic – 10 (sliced)
  • Ginger – 1″(sliced)
  • Green chillies – 7 (slit in the middle)
  • Tomato – 1 (cubed)
  • Curry leaves – handful
  • Turmeric powder – 1/8 tsp
  • Coriander powder – 1/2 tsp
  • Fenugreek seeds/powder – 1/2 tsp
  • Coconut milk – 1/2 cup (thick)
  • Coconut oil – 2 tsp
  • Water – 1/2 cup
  • Salt – ~1/2 tsp
  • IMG_1747.jpg.pixlr

 

Method :

  1. Heat oil and fry the fenugreek seeds.
  2. Add in the ginger and garlic slices along with curry leaves and saute it till it releases the aroma.
  3. Add onions and green ghillies and saute it further.
  4. Reduce the heat and add the dry spices, turmeric and coriander powder.
  5. Mix together half the amount of coconut milk in to the water and add it to the pan.
  6. When the liquid starts to boil add the fish and tomato pieces, and salt.
  7. IMG_1749.jpg.pixlr
  8. Keep the fire in low and cook the fish. It’ll take around 10 mts to cook the fish.
  9. When the fish is cooked switch off the gas and add the remaining coconut milk.
  10. Allow the fish to sit for at least an hour before serving.
  11. IMG_1750.jpg.pixlr

 

Fish Molee ( Kerala style Fish Stew)
 
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A simple easy to make fish stew.
Author:
Recipe type: Main
Cuisine: Indian
Ingredients
  • Fish - 500 g
  • Onion - 2 (small, cubed)
  • Garlic - 10 (sliced)
  • Ginger - 1"(sliced)
  • Green chillies - 7 (slit in the middle)
  • Tomato - 1 (cubed)
  • Curry leaves - handful
  • Turmeric powder - ⅛ tsp
  • Coriander powder - ½ tsp
  • Fenugreek seeds/powder - ½ tsp
  • Coconut milk - ½ cup (thick)
  • Coconut oil - 2 tsp
  • Water - ½ cup
  • Salt - ~1/2 tsp
Instructions
  1. Heat oil and fry the fenugreek seeds.
  2. Add in the ginger and garlic slices along with curry leaves and saute it till it releases the aroma.
  3. Add onions and green ghillies and saute it further.
  4. Reduce the heat and add the dry spices, turmeric and coriander powder.
  5. Mix together half the amount of coconut milk in to the water and add it to the pan.
  6. When the liquid starts to boil add the fish and tomato pieces, and salt.
  7. Keep the fire in low and cook the fish. It'll take around 10 mts to cook the fish.
  8. When the fish is cooked switch off the gas and add the remaining coconut milk.
  9. Allow the fish to sit for at least an hour before serving.