Fish Molly, Molee is Kerala Style Fish Stew is traditional fish curry in Alleppey, Kerala. Prepared using vinegar, coconut milk and king fish. Popular coastal area cuisine with appam, puttu, rice etc.
Prepare time: 20 mins
Cook: 30 mins
Serves: 5 Persons


For Marination

  • 500 gms fish
  • ½ tsp turmeric powder
  • 2 tsp lemon juice
  • ½ tsp black pepper powder
  • Salt to taste

For the curry

  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 10-12 curry leaves
  • 3-4 green chillies slit into halves
  • 2 cups onion thinly sliced
  • 2 tsp ginger finely chopped
  • 1 tsp garlic chopped
  • 1 cup tomato chopped
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp red chilli powder
  • 200 ml coconut milk thin
  • 300 ml coconut milk thick
  • 1 tbsp tamarind paste

Directions For Making Fish Moilee

  1. Take a large bowl and add turmeric powder, black pepper powder, lemon juice and salt. Take the fish pieces and coat them in the marinade. Let the fish marinate for 30 minutes.
  2. Take a pan and add some oil to it. Heat it over medium flame. Then add the fish slices and fry them for a few minutes. Take the slices out on a plate and set them aside.
  3. In the same pan, add the mustard seeds, curry leaves and green chillies. Once the mustard seeds start to crackle, add the onions, ginger-garlic and sauté the mixture. Stir until the onions turn translucent. Then add tomatoes and cook for a minute.
  4. To the onions and tomatoes in the pan add turmeric powder, salt, black pepper powder and red chilli powder and cook for a minute. Then add thin coconut milk and bring it to a boil.
  5. Add the fish slices in the curry and cook them for 8-10 minutes. Bring the curry to boil. Then add thick coconut milk and tamarind paste. Cook for another minute. Once the fish is cooked, take it off the stove and serve hot.

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