Recipe: Delicious Fish molly kerala style

Fish molly kerala style. Creamy and Rich, Mildly Spiced Fish Stew made with Coconut Milk, Tomatoes, Green Chilies and Pepper… A Traditional Kerala Easter Dish…! With Easter being around the corner, it's time to share my recipe for one of the most popular Easter dishes of my hometown Kerala; Fish Molee…! So, what's this dish all about?

I like to use coconut oil for Kerala Fish Molly. Fish Molee (Fish Molly or Meen Moilee) is a Kerala style Fish Curry where fish is cooked in a coconut milk based gravy. Enjoy this curry with a bowl of steamed rice or appam. You can have Fish molly kerala style using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fish molly kerala style

1. You need 2 of fish fillets of ruhu/ rui.
2. It's 1/2 cup of desiccated coconut.
3. You need 2 cups of coconut milk.
4. Prepare 9-10 of curry leaves.
5. Prepare 1 medium onion of chopped.
6. Prepare 6-7 of garlic cloves.
7. Prepare 1 of " ginger sliced skinout.
8. Prepare 6-7 of green chilli slited.
9. You need 6-7 of almonds.
10. It's 2 tsp of black pepper powder.
11. Prepare 1 pinch of sugar.
12. Prepare of Salt as per taste.
13. It's 2 tsp of vegetable oil.

Here is how to make Fish Molee Recipe. Fish molly aka fish mollee is a traditional dish from the Kerala Suriyani Christian Kitchen. Its fish curry (fish stew) prepared in coconut milk with a little difference. Kerala Style Fish Molly is a lightly spiced fish curry.

Fish molly kerala style instructions

1. First dry roast desiccated coconut untill it become golden and crispy. In blender paste it untill it become creamy textured and keep aside for future..
2. Either you can use readymade coconut milk or homemade coconut milk. I have prepared coconut milk at my home..
3. In blender blend onion, ginger, garlic, almonds, 5-6 curry leaves together and make a smooth paste. Add turmeric powder and keep aside for future use..
4. Fish pieces marinated with salt first and keep for 9-10mins. Traditionally fish fillets are not frying but in this recipe I have sallow fry my fish fillets both side for 1 min each in low flame. Don't fry hard as we want soft creamy fish fillets..
5. In that same pan heat remaining oil and add onion paste, slited green chillies and cook low flame for 4-5 mins..We don't want colour changes to brown. Add coconut milk followed by fish pieces. Cook low flame another 2-3 mins..
6. Add rest of curry leaves, roasted coconut paste,black pepper powder, salt as per required and pinch of sugar. Cook another 2 mins and switch of flame. Cover it with lid atleast for 10 mins before serving with hot steam rice..
7. Note: You can use lemon juice as if you like sour taste of curries. I like my fish molly without lemon juice;Milky creamy flavourful light textured without sour taste..

Appam/ Palappam with Fish Molly is a favourite of every Keralites. I do not know about you friends but it is my favourite. Half fried fish pieces are cooked in coconut milk based gravy with some spices so that flavour of the fish dominates tin the curry. Hailed as one of Kerala's iconic dish, Meen Molly is a mild fish stew from the household of Kerala's Syrian christians. A medley of coconut milk and Indian spices, Meen Molee (or Molly or Moilee, the way you spell it) is a brilliant take on the coastal state's abundance of access to prized catches, namely seer fish and king fish!