Authentic Kerala Fish Molee: Creamy Coconut Milk Fish Curry Recipe
1 hour
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About Authentic Kerala Fish Molee: Creamy Coconut Milk Fish Curry Recipe
Discover the rich flavors of Kerala with this authentic Fish Molee recipe. This creamy coconut milk-based curry is a testament to Kerala's coastal culinary heritage, boasting a light yet intensely flavorful gravy that will tantalize your taste buds. Unlike many fish curries, this version focuses on the delicate balance of spices and the richness of fresh coconut milk, creating a dish that's both comforting and sophisticated.The secret to the best Fish Molee lies in using freshly made coconut milk—a simple process detailed in the recipe. Whether you use kingfish or another firm white fish, this recipe guarantees a delicious and unforgettable culinary experience. Get ready to transport your senses to the shores of Kerala with every bite!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Fish Marinade:
- 500 gm Kingfish or other firm white fish like cod or snapper
- 1 tbsp Coconut Oil
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder adjust to your spice preference, red
- 1 Lemon Juice
- 1 tsp Salt to taste
For the Curry:
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1 tsp Fenugreek Seeds
- 2 Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 3 Chilies slit lengthwise, green
- 1 handful Curry Leaves
- 3 Tomatoes cubed
- 1/2 cup Coconut Milk from 1 fresh coconut, see instructions, thick
- 1 cup Coconut Milk from 1 fresh coconut, see instructions, thin
- 1/2 cup Water or more, as needed
Instructions
Marinate the Fish
- Marinate the kingfish with coconut oil, turmeric powder, red chili powder, lemon juice, and salt for at least 30 minutes.
Sauté the Spices
- Heat coconut oil in a wok or large pan over medium heat. Add mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds. Once the seeds begin to splutter, add the chopped onions and sauté until softened and lightly browned.
Add Aromatics and Fish
- Stir in the ginger-garlic paste, green chilies, and curry leaves. Sauté for another minute until fragrant. Add the marinated fish and cook for about 5 minutes, gently stirring.
Simmer in Coconut Milk
- Pour in the thick coconut milk, cover the pan, and simmer for 5 minutes.
Finish the Curry
- Open the lid, stir in the thin coconut milk, cubed tomatoes, and water. Season with additional salt to taste. Bring the curry to a gentle boil, then reduce heat and simmer until the sauce has slightly thickened and the tomatoes are tender. Do not overcook the fish.
Serve
- Serve hot with steamed rice or appam.
Recipe Notes
Expert Tips for the Perfect Fish Molee
- For the richest flavor, use freshly grated coconut to make your own coconut milk. The process is simple and well worth the effort!
- Adjust the amount of red chili powder to control the spiciness according to your preference. Start with less and add more if needed.
- Don't overcook the fish; it should be flaky and tender. Overcooking will result in dry, tough fish.
- Garnish with fresh curry leaves before serving for an extra pop of flavor and vibrant color.
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Recipe Nutrition
Calories: 407kcalCarbohydrates: 18gProtein: 29gFat: 26gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 63mgSodium: 203mgPotassium: 889mgFiber: 6gSugar: 7gVitamin A: 926IUVitamin C: 25mgCalcium: 64mgIron: 4mg
Soma Pradhan
Articles: 41
3 Comments
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Looks so yummy! Excited to make it.
This is awesome! Can’t wait to cook it.
Such an enticing dish! Thanks for the recipe.