Fish molee | Meen molee

Fish molee or fish stew is a traditional Kerala style fish curry. This curry is creamy, rich, mildly spiced and is prepared with coconut milk, tomatoes, green chilies and pepper.  Usually served along with Appam,Idiyappam, Rice or Bread.

Ingredients

For the marinade

• ½ kg seer fish (neymeen)
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 1 tsp pepper powder
• salt to taste

For the molee

• 1 inch ginger, thinly sliced
• 8 garlic cloves, finely chopped
• 1 medium sized onion, thinly sliced
• 3-4 green chilies (slit)
• ¼ tsp turmeric powder
• 1 tsp pepper powder
• 1 cup thin coconut milk
• 1 cup thick coconut milk
• 2 springs curry leaves
• 1 tbsp lemon juice
• 1 tomato, sliced to rounds
• Salt to taste
• 2 tbsp coconut oil 

Method

1. Clean and cut fish into pieces. Marinate with lemon juice, pepper, salt and turmeric powder for 15-20 minutes. Set aside.
2. Heat oil in a pan on a medium flame. Add curry leaves, ginger, garlic and green chilies, sauté for a minute until the raw smell subsides.
3. Add the sliced onions and sauté until it turns translucent, ensure not to brown the onions.
4. Add 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.
5. Now add the marinated fish, 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.
6. 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.
7. Add sliced round tomatoes and more curry leaves, close the lid and switch off the flame. Let the tomato cook in the remaining steam.
8. Serve with Appam, Idiyappam, Rice or Bread.