Kerala style Fish Molee/Moly | How to make Kerala style Fish Molee/Moly

Name: Kerala Style Fish Molee/moly
Cook time: 20 min
Total time: 20 min
Yield: 6 people
Ingredients: 450 gms of fish cleaned and cut into pieces; 1 tsp of vinegar; 1/2 tsp of lemon juice; 1 tsp of pepper powder; 1/2 tsp of turmeric powder; Salt to taste; 3/4 cup of sliced onion - preferably red onions; 1 tbsp of finely chopped ginger; 1 tbsp fo finely chopped garlic; 2-3 green chillies slit length wise; 2-3 cardamom; 2-3 cloves; 1 stick of cinnamon; 1/2 tsp of garam masala; 1/2 tsp of pepper powder; 1 cup of thin coconut milk; 1 cup of medium coconut milk; 1/2 cup of thick coconut milk; A strand of curry leaves; Oil for fish to be shallow fried; 2 tbsp of oil; Salt to taste; 1 large tomato sliced

By Anupa Joseph | 21st Nov 2015 |

★★★★★

5 from 1 review Rate It!

Kerala style Fish Molee/Molyby Anupa Joseph

Prep Time
0
mins
Cook Time
20
mins
Serves
6
People

269 saves

1 review

36 likes

Video for key ingredients

How to make Coconut Milk

About Kerala style Fish Molee/Moly Recipe

Fish in coconut gravy

Kerala style Fish Molee/Moly

Ingredients to make Kerala style Fish Molee/Moly

450 gms of fish cleaned and cut into pieces
1 tsp of vinegar
1/2 tsp of lemon juice
1 tsp of pepper powder
1/2 tsp of turmeric powder
salt to taste
3/4 cup of sliced onion - preferably red onions
1 tbsp of finely chopped ginger
1 tbsp fo finely chopped garlic
2-3 green chillies slit length wise
2-3 cardamom
2-3 cloves
1 stick of cinnamon
1/2 tsp of garam masala
1/2 tsp of pepper powder
1 cup of thin coconut milk
1 cup of medium coconut milk
1/2 cup of thick coconut milk
A strand of curry leaves
oil for fish to be shallow fried
2 tbsp of oil
salt to taste
1 large tomato sliced

How to make Kerala style Fish Molee/Moly

In a bowl, take some water and add a tsp of salt and vinegar in it. Now rinse the fish pieces in it. Drain off excess water and remove the fish pieces on to another bowl.
Marinate the fish pieces with turmeric powder, pepper powder, lemon juice and salt. Keep it in the fridge for at least half an hour.
Shallow fry the fish pieces until they are almost cooked. Remove it on to a plate lined with paper towel to absorb excess oil.
Heat oil in a pan. Add cardamom, cloves and cinnamon. When they splutter, add ginger, garlic, curry leaves and green chillies. Add sliced onion, salt and mix it.
Once the onion turns tender, add garam masala and pepper powder. Give it a mix and add the thin coconut milk. Let it come to a boil.
Add the medium coconut milk and fried fish pieces. Let it get heated until it starts to boil. Add the thick coconut milk and stir it well.
Now line the sliced tomatoes on top of the curry. Cover the pan and let it cook on low heat for another 3-4 minutes.
Remove it from the heat and serve it hot with Appam, bread or chapati.

My Tip:

Do not fry the fish completely. It should not get a hard crispy cover on top of it. This would prevent the fish pieces from absorbing the gravy. Hence, fry it only for a couple of minutes until they are almost cooked.