Kerala Fish Molee: The Creamy Fish Curry of South India

If you're looking for a fish curry recipe that's delicate, fragrant, and easy to prepare , look no further: Kerala Fish Molee (sometimes spelled Moilee ) is an iconic dish from southern India, more specifically from the state of Kerala, renowned for its cuisine based on coconut, fresh fish, and subtle spices.

This dish has its origins in Kerala during the Portuguese colonial era, where European influence merged with Indian culinary traditions. The result: a mild, creamy, and slightly spicy fish curry , perfect for those who want to experience Indian cuisine without being overwhelmed by the heat. Traditionally prepared with local fish such as seer , kingfish , or pomfret , it adapts very well to fish available in Europe such as pollock, salmon, or red mullet.

Ingredients for 4 people

2 tbsp coconut or vegetable oil
1 tsp brown mustard seeds
1 medium onion, finely chopped
2 tsp homemade ginger-garlic-green chili paste (see preparation below)
1 fresh green chili pepper
1 tsp ground turmeric
600g of pollock (or salmon, halibut, red mullet, etc.)
350 ml coconut cream
15 dried curry leaves
2 tomatoes, chopped
2 tsp lemon juice
Salt, to taste
Cooked basmati rice, to accompany

Prepare the homemade ginger-garlic-chili paste

For this recipe, make your own aromatic paste that will serve as the base. Mix together:

3-4cm grated fresh ginger
4 crushed garlic cloves
1 small green chili pepper, cut into pieces
oil

Preparation of Kerala Fish Molee

Preparation time: 15 minutes

Cooking time: 40 minutes

Brown the spices
In a large saucepan, heat the oil over high heat. Add the brown mustard seeds. As soon as they begin to pop, add the chopped onion and cook for 7 to 8 minutes, until softened and lightly browned.
Add the aromatic paste
Add the ginger-garlic-chili paste you prepared. Stir well to allow the aromas to diffuse into the hot oil.
Cooking fish
Then add the turmeric and place the fish pieces in the pan. Brown them for about 3 to 4 minutes on each side, just to sear them without cooking them completely, then remove from the pan.
Add the liquid ingredients
Pour the coconut cream into the pan, then stir in the dried curry leaves and chopped tomatoes
Let it simmer
Add salt to taste, cover and simmer over low heat for about 10 to 15 minutes.
Finish the dish
Put the fish back in, mix gently so as not to break the pieces of fish. Let the fish cook for 5 minutes. should be well cooked and tender. Remove from heat and add lemon juice to enhance the flavors. Taste and adjust the seasoning if necessary.
Serve immediately
Enjoy hot, accompanied by plain basmati rice or lemon-flavored rice.

Tips

Curry Leaves : If you have access to fresh curry leaves, use only the half the quantity indicated, because their taste is more intense than the dried ones.
Coconut Cream : For a creamier sauce, use coconut cream instead of coconut milk. This gives a richer, velvety texture.
Fish : Choose a firm-fleshed fish so that it holds up well when cooked and does not fall apart in the sauce.
Green chili : Adjust the quantity and intensity of the chili to your taste: with or without seeds, depending on your tolerance for heat.

Why we love Kerala Fish Molee

Unlike many spicy Indian curries, this dish is appealing for its mildness and subtle balance of coconut cream, turmeric, and lemon acidity . It's a great choice for a family meal, or to impress your guests with a unique and exotic recipe.

To remember

Origin: Kerala, South India
Special feature: Creamy curry with coconut cream
Total time: Approximately 50 minutes
Perfect with: Basmati rice or lemon rice

Want to travel without leaving your kitchen? Try this Kerala Fish Molee recipe and let yourself be carried away by the tropical flavors of South India.

Kerala Fish Molee: The Sweet and Creamy Curry of South India