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fish-molly-meen-molee-fish-stew

Kerala Fish Molly

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4.5 from 2 reviews

South Indian Kerala style Meen moilee, fish molly/molee. A very mild coconut milk based fish stew.

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale
  • 500 grams fish steaks ( I used king fish)
  • 4 tbsp coconut oil
  • 23 sprigs curry leaves
  • 2 inch fresh ginger, very finely chopped
  • 2 onion, finely chopped
  • 3 green chillies, chopped
  • 6 cloves garlic, finely chopped
  • 2 tomatoes, finely chopped
  • 1 1/2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 500 ml fresh coconut milk or 250 ml canned coconut milk
  • Juice of one small lime
  • 1 teaspoon vinegar

Instructions

  1. Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
  2. Add in the finely chopped onion and garlic. Add in the chopped green chilli.
  3. Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
  4. Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
  5. Reduce the flame to low. Add in the coconut milk.
  6. If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
  7. If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
  8. Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
  9. Switch off the flame and serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Side Dish
  • Cuisine: South Indian, kerala
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