Fish molly Kerala Style recipe is a authentic kerala fish recipe. So, what’s this dish all about? It’s a mildly spiced fish stew made with coconut milk, usually served along with Appam chapatis or Ghee rice.
Spicy Hot is a major highlight of all the fish recipes in Kerala, and that’s where fish molee stands out for its versatility & being mild on the spiciness. The use of green chilies and black pepper keeps the heat subtle while the coconut milk makes it creamy and rich, and of course the aroma from the fresh curry leaves takes the whole dish to the next level… No wonder it’s a tourist favorite.
Though Fish Molly has a Portuguese origin, it is very popular and common dish in South India, especially in Kerala. Here the fried fish pieces are simmered in a coconut milk gravy along with black pepper and tomatoes. The dish is best served with Appam or bread, but chapathis, rotis & rice also go well.
The one thing you should keep in mind is that you have to use fresh fish for this curry. Like so, fish molly made with kingfish (ayakoora / neymeen)and Pomfret is the best. But you can also use any fish that is fleshy.
You must have tried my various continental fish recipes like Crunchy Fish And Chips or Easy Grilled Basa Fish but this is purely authentic kerala fish recipe. So try this super yummy and delicious Fish Molly Kerala Style Recipe.
Fish Molly Kerala Style Recipe
- ½ kg fish(Black Pomfret)
- 1 tsp tumeric powder
- 1 tsp pepper powder or crushed pepper
- 1 tsp chilli powder
- 1 tbsp lemon juice
- Salt as required
- ½ inch crushed ginger
- 3 cloves crushed garlic
- 1 medium onion (sliced)
- 3 to 4 green chilies slit
- ¼ tsp turmeric powder
- 2 tsp crushed pepper
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- 2 springs curry leaves
- 1 large tomato (chopped)
- Salt (as Required)
- Coconut (oil as required)
- Clean and cut fish into pieces. Marinate with lemon juice, chilli powder pepper, salt and turmeric powder for 15-20 minutes.
- In a kadai/pan, add little oil and shallow fry fish on both sides. Keep it aside.
- In a separate pan, add oil and heat on a medium flame. Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
- Add curry leaves, crushed ginger garlic and green chilies, sauté for a minute until its raw smell subsides. To this you add chopped tomatoes and saute till it becomes soft.
- Follow by adding turmeric powder, pepper powder and thin coconut milk. Close the lid and allow the curry to boil for 5-6 minutes on a medium flame until the oil starts separating.
- Now add the fried fish, cover it with the gravy, and allow the curry to blend well with the fish, bring to a boil. Do not stir once the fish is added, instead rotate the pan to mix the gravy.
- Add the thick coconut milk and cook on a low flame for another 2 minutes, make sure not to allow the dish to boil beyond this stage.
- Garnish with more curry leaves and crushed pepper if you want it more spicy. Close the lid and switch off the flame.
- Serve with Appam, Idiyappam, Chapati/Roti, Rice or Bread.