Fish Molly / Molee

Mouth-Watering Stewed Fish Curry.

Unlike many fiery Indian curries, Fish Molee is known for its delicate balance of flavors. The heat typically comes from green chilies and black pepper, rather than overpowering red chili powder.

Fish Molly / Molee

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EAT AND TELL!!! Let us know if you tried – Fish Molly / Molee

5 from 1 vote

Fish Molly / Molee

Author: Shana Shameer

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 5

Description

Unlike many fiery Indian curries, Fish Molly / Molee is known for its delicate balance of flavors. The heat typically comes from green chilies and black pepper, rather than overpowering red chili powder. The coconut milk base is certainly the defining ingredient, providing a smooth, velvety gravy that makes the dish incredibly rich and comforting. Often, both thin and thick coconut milk are used at different stages of cooking.

Ingredients:

Servings

• 300 gm Fish Boneless fish steaks (10. 58 oz - skin removed and cut into 1 ” / 2.55cm squares – I prefer King Fish/ Seer Fish for this curry)
• 2 tsp Juice of Small fresh Indian Lime
• 1 tsp ground turmeric powder, divided (¾ + ¼)
• 1 medium Red onion, thinly sliced
• 5-6 cloves Garlic – the smaller variety, just crushed lightly to impart flavor
• 1 tsp fresh Ginger, finely chopped
• 2 small hot Green chilies, slit
• 2 stalks fresh Curry leaves
• ¼ cup Thick Coconut milk extraction (First Press)
• 2 cups Light Coconut milk extraction. (Second Press -See Note**)
• 1 medium-sized Tomato, quartered (Do not use under ripe or over-ripe tomatoes.)
• 3 Tbsp Sunflower oil
• Salt to taste (about 1 ¼ tsp)

Instructions

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1. Marinate the fish cubes in lemon juice, ¾ tsp turmeric powder, and a good sprinkling of salt (about ¼ tsp). Allow to sit for 25 minutes.
2. Bruise the whole cloves of garlic lightly. If using larger cloves of garlic, 3 would be sufficient.
3. Slit the green chilies and scoop away the seeds with a small spoon or back of the knife, rinse under running water. (If you like it spicy, keep the seeds in).
4. Heat 2-3 Tbsp Sunflower oil in a clay pot (recommended).
5. Add the garlic, ginger and curry leaves. Saute for 3- 5 seconds.
6. Now add the sliced onion and green chili. Saute till onions turn transcluscent and soft.
7. Add about ¼ tsp of turmeric powder. Saute 5-6 seconds.
8. Add 2 cups thin milk first and bring to a light simmer.
9. Tip in the fish. Bring back to simmer. Never boil.(if the milk does not cover the fish add a little more thin milk)
10. Add salt ( to taste or about 1 tsp ; you can add more later if not sufficient)
11. If not sour enough at this point, add some more lemon juice on low heat and swirl the pot continuously to avoid curdling.
12. Simmer and cook for about 6 -8 minutes ; till fish is nicely cooked.
13. Now add the thick milk and heat it up again, swirling the pot. (Or stir gently without breaking fish).
14. Add the tomato of the top (Don’t stir). Turn off the heat and allow to stew in the residual heat of the earthen pot.
15. Allow to sit for 2 minutes then cover till serving time.
16. Serve hot with steamed white rice.

Note

• If you are using coconut cream from a tin or carton; for the thin milk add ¼ cup coconut cream and add water to make 2 cups. For thick milk add ¼ cup cream to ¼ cup water).
• Video on making Fresh Coconut Milk - here
• You can also make Prawns or Shrimp Molee - here is my Malayalam video, on how to make Shrimp Molee.

Keywords: Fish Molly, Fish Molee, Fish Moil