Classic Fish Molly Kerala Recipe
An elegant Kerala Fish Molee featuring tender fish simmered in a silky, aromatic coconut milk gravy. This Syrian Christian classic is subtly spiced and deeply comforting, perfect for a refined weeknight feast.
Equipment
- large bowl
- Frying pan
- Claypot or large pan
Ingredients
- 500 g fish cut into small pieces
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 teaspoon lemon juice
- Salt to taste
Fry Fish:
- 1 tablespoon oil
Fish Molee:
- 2-3 tablespoon oil
- 1 teaspoon mustard seeds
- 1 large onion thinly sliced
- 3 cm piece fresh ginger thinly sliced
- 8-10 cloves garlic thinly sliced
- 1 large green chili slit
- 1 large tomato sliced
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground fenugreek
- 1 teaspoon ground coriander
- 1 teaspoon red chili powder
- 2 cups thin coconut milk
- 1 cup thick coconut milk
- 1 teaspoon white vinegar
- 2 sprigs curry leaves
- Salt to taste
Instructions
Marinate and Fry the Fish
- In a large bowl, toss the fish pieces with 1/2 teaspoon ground turmeric, ground black pepper, lemon juice, and salt. Cover and refrigerate for 30 minutes to allow the flavors to penetrate.
- Heat 1 tablespoon of oil in a frying pan over medium-high heat. Shallow fry the fish in batches just until the outside is lightly browned and sealed, keeping the center moist. Set aside.
Build the Aromatic Base
- In a large pan or claypot, heat 2 to 3 tablespoons of oil. Add the mustard seeds and let them splutter. Stir in the sliced onion and cook for 1 to 2 minutes until glossy and softened.
- Add the sliced ginger and garlic, cooking for 2 minutes until fragrant. Mix in the slit green chili and one sprig of curry leaves. Add the sliced tomato and cook for 2 to 3 minutes until softened.
- Sprinkle in the remaining 1/2 teaspoon ground turmeric, ground fenugreek, ground coriander, and red chili powder. Stir for 1 to 2 minutes to bloom the spices, then season with salt.
Simmer the Stew Gently
- Pour in the thin coconut milk and bring to a gentle simmer. Carefully slide the fried fish pieces into the liquid and cook for 5 to 6 minutes.
- Lower the heat and pour in the thick coconut milk. Simmer very gently for 2 to 3 minutes, ensuring it does not reach a hard boil. Scatter in the remaining sprig of curry leaves and stir in the white vinegar before turning off the heat.
Notes
Gentle Handling: Once the fish is in the stew, swirl the pan by the handles instead of using a spoon. This prevents the delicate fish pieces from breaking apart.
Temperature Control: Never let the curry reach a rolling boil after adding the thick coconut milk, as high heat can cause the coconut fat to separate and create a grainy texture.
Canned Milk Hack: To replicate traditional extracts using canned milk, dilute 1/2 cup of canned milk with 1.5 cups of water for the thin milk, and use the undiluted creamy layer for the thick portion.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.