Fish Moilee Recipe – Kerala Meen Molee – Fish Molly

Fish Moilee Recipe – Fish Moilee – Meen Moilee Recipe – How to make Fish moilee – Seafood recipes – Meen curry – Keral food – Fish Curry recipe – Fish Molee is a very popular Kerala fish curry made with coconut milk. This mildly spiced dish with a touch of sweetness from coconut, is a creamy gravy that pairs well with plain basmati rice, idiyappam, Appam … even idli or kal dosa. If you  are fan of fish and coconut then you got to like this dish. One of my uncle back in India is a very enthusiastic cook, who tries his hand  on every type of cuisine available. I tried this dish for the first time at his house and being a seafood fan I couldn’t stop eating as it was that tasty. I found a similar style at Poornima’s blog… and loved it, did try with few adjustments to suit my style! Hope you all like it!

Some interesting seafood recipes from our page….

Chettinad Meen Kuzhambu  

Chepa Pulusu  

Fish Tikka  

Kerala Fish Curry   

Avarakkai Eral Poriyal   

Chettinad Meen Varuval   

Meen Kuzhambu

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To make coconut milk – You may need about 2 cups fresh grated coconut and some water to grind. First grind the coconut with 1 cup water in a blender/ mixie / mixer. To need to grind until the coconut blends well to form a creamy solution. Now pour this coconut solution through a fine sieve to extract as much milk as possible by pressing the pulp. That extracted milk is going to be the first extract coconut milk. It is usually very thick and creamy. Put back strained coconut pulp / chakkai with another cup of water and blend. Again pour this coconut solution through the sieve and extract the milk. The resultant milk will be your second extract coconut milk which will be very light and thin. (You may use light warm water to grind)

Marinate– Wash and clean the fish steaks , rub it with turmeric powder, pepper powder, salt and lemon juice. Let it sit for 10 minutes. Choose fleshy fish steaks for this recipe. I’ve used Pomfret fish steaks / Vavval meen for this recipe. You can also try with king fish, tilapia, seabass, koduva, thengai paarai..any fatty fish will suit for this recipe.

Shallow fry– Heat oil in a pan (preferably coconut oil) and shallow fry the fish on both sides. Do not brown them too much just a minute or two on each side to cook them through. Once done, keep them aside.

To make the Fish Molly– Heat coconut oil in a pan and splutter mustard seeds and curry leaves. (you may also include the leftover coconut oil from frying the fish which has a good amount of fishy flavor in it)

Add in chopped onions along with green chili, ginger and garlic. Keep flame at low medium throughout the making of this curry.  Fry till the onion till it becomes translucent.

Now add the second extract coconut milk, turmeric powder, shallow fried fish and salt.

Bring the curry to a light boil, cover with a lid and cook for 3 minutes over medium flame.

Once done, remove the lid and bring the flame to low setting. Add the first extract coconut milk and chopped tomato chunks.

Simmer for few minutes, garnish with some curry leaves and switch off!

Some interesting seafood recipes from our page…..  

Chettinad Meen Varuval   

Sura Puttu  

Vavval Meen Varuval  

Nethili Meen Varuval  

ERAL VARUVAL  

Eral Keerai Poriyal   

Nethili Meen Bajji 

Notes

• Serves 2-3 adults
• Do not over cook any coconut dish, it may curdle or separate.
• Ensure you cook this dish over low flame which is the key. The onions should not brown but should be fully cooked.
• Adding 1/4 teaspoon of garam masala or adding whole garam masala were part of Poornimas recipe but they taste good simple without much spices. Do try both versions!