Kerala has long attracted visitors from across the globe. These visitors left a lasting impression on Kerala cuisine and created some of the most loved dishes. Fish Molee is a fish curry which originated in Kerala through the Portuguese influence. During the British Empire, the dish spread across South East Asia and was well appreciated. It can be seen as a global dish given its origin and spread. The gravy has a great balance of spice and the delicate creamy flavor of coconut milk.  It goes beautifully with a bowl of white rice!

Time: 

• Prep time – 20 minutes
• Cook time – 40 minutes

Ingredients: 

• White Fleshed Fish (No Bones and Cut into Big Pieces) – 1 kg
  • You can use king fish or tilapia fillet
• Large Red Onions (Thinly Sliced) – 2
• Coconut Milk
  • Thin coconut milk – 2 cups (To make this, mix 1 cup of thick coconut milk with 1 cup water)
  • Thick coconut milk – 3/4 cup
• Roma Tomatoes (Sliced) – 2
• Kashmiri Red Chilly Powder – 3/4 tsp
• Indian Green Chillies (Slit) – 8
• Turmeric Powder – 1/2 tsp
• Ginger garlic paste – 2 tsp
• Lime Juice – 1 tbsp
• Vegetable Oil – 2 tbsp

Method: 

1. Mix the red chilly powder, turmeric, and ginger garlic paste. Set Aside
2. Heat oil in a deep dish pan. Add the onions, green chilly and mixed masala from Step 1. Saute until the onions are golden brown
3. Add the thin coconut milk, lime juice, and salt
4. Bring the gravy to a boil, then add the fish pieces. Cover and cook on medium-low for 1/2 an hour
5. Add the thick coconut milk. Mix gently for 30 seconds
6. Place the sliced tomatoes on top of the curry. Cover and cook for 7 minutes
7. Serve warm with plain rice 🙂