Fish Molee

Method

1. 1

   About Fish Molee: Fish Molee is a delicate, elegant Kerala fish curry made with coconut milk and gentle spices. It is pale yellow in colour, mildly spiced and subtly flavoured. It is particularly popular among the Syrian Christian community of Kerala.

2. 2

   Choose the fish: Use firm white fish fillets — pomfret, king fish, seer fish or tilapia work beautifully. Take 500g fish and cut into medium pieces. Marinate with half tsp turmeric, 1 tsp lemon juice and half tsp salt for 20 minutes.

3. 3

   Lightly fry the fish: Heat 2 tbsp coconut oil in a wide pan. Lightly pan fry the marinated fish pieces for 2 minutes each side on medium heat — just to seal the surface, not to cook fully. This prevents the fish from breaking apart in the curry. Remove carefully and keep aside.

4. 4

   Make the coconut milk: If using fresh coconut blend 1 cup grated coconut with 1.5 cups warm water and strain well for thick coconut milk. Add another cup of water to the strained coconut, blend again and strain for thin coconut milk. If using canned coconut milk dilute one can with water — use undiluted as thick milk and diluted as thin milk.

5. 5

   Build the base: In the same pan add more coconut oil. Add 1 large onion sliced into thin rings and cook on medium heat for 5-6 minutes until soft and translucent — do not brown. Add 1 inch ginger cut into thin strips and 4-5 green chillies slit lengthwise.

6. 6

   Add tomatoes: Add 2 medium tomatoes sliced into wedges. Cook for 3-4 minutes until slightly softened.

7. 7

   Add thin coconut milk: Pour in the thin coconut milk. Add half tsp turmeric, salt and 1 tsp pepper powder. Bring to a gentle simmer — never a rolling boil as coconut milk can split.

8. 8

   Add the fish: Gently place the lightly fried fish pieces into the simmering coconut milk. Cook on low heat for 8-10 minutes. The fish will finish cooking in the curry.

9. 9

   Add thick coconut milk: Turn heat to the lowest setting. Add the thick coconut milk. Stir gently. Heat through for 3-4 minutes but do not boil. Boiling thick coconut milk causes it to split and become oily.

10. 10

    Finish with coconut oil: Drizzle 1 tsp fresh coconut oil over the curry and add a sprig of curry leaves. The curry should be pale yellow, gently fragrant and creamy. Serve with steamed rice, appam or bread.