Kerala Fish curry with Coconut Milk or Fish Molee is a Soulful dish for those who love Fish with the aroma of Coconut Oil.Sharing Kerala Fish curry with Coconut milk today.

What is Fish Molee

Fish Molee, a cultural keystone dish from Kerala. Fish slow-cooked in a generous amount of Coconut milk .with minimal spices. Kerala Fish Curry with Coconut Milk tastes even better when it is cooked with virgin Coconut oil.

Kerala Fish curry with Coconut Milk / Fish Molee Recipe

Refined vs. Unrefined Coconut Oil

One can find several types of coconut oil in the market. Unrefined coconut oil is usually called virgin (pure coconut oil). Many describe their oil through its method of extraction; cold-pressed, expeller-pressed.

But expeller-pressed and cold-pressed oils don’t necessarily mean “raw”.

A few months before I started using Virgin Coconut Oil from The Happy Grove. This is 100% purest, virgin, and most importantly, raw.

No heat involved to help retain nutrients and natural goodness. It retains an authentic coconut aroma. When you make a dish like Fish Molee, it enhances the taste.

Benefits Of Using Virgin Coconut Oil?

• Virgin Coconut Oil is highly rich in natural Vitamin E
• The oil also keeps skin and hair well moisturized
• The oil’s unique properties boost your immune system
• Coconut oil is rich in lauric acid, a fatty acid with anti-viral, antifungal, anti-inflammatory properties
• It helps in WEIGHT LOSS
•  The medium chain fatty acids present in VCO help in regulating the metabolism of the body

You can consume it Raw. You can start your Morning brew with the goodness of this oil. Some like to make it in Bulletproof style by adding butter (Those who follow Keto mostly). Also, you can add 1 teaspoon oil to your cold Coffee. Try it!

Kerala Fish curry with Coconut Milk

The coconut milk here has a major role to play. I have used two different types of coconut milk, 1st extraction and 2nd extraction. The first one is thick which can’t be boiled, so I have added that at the end of the dish. The second extraction is thin which can be cooked.

You will also love these recipes using Virgin Coconut Oil Milletcake, Kerala style egg-roast

I am sure…You must be lost for some time in those pictures. Did you notice that black clay kadai above in pictures? That I got from The Village Fair

This Organisation supports men and women from lower economic backgrounds, who might not have had the opportunity of earning a dignified livelihood from within their community, but who possess a world of knowledge and skill when it comes to re-creating that lost world that our grandmothers would have wanted us to live in.

Let’s cook now a delicious Fish Molee curry.

Print Recipe

Fish Molee Recipe / Kerala Style Fish curry with Coconut Milk

Course

main course

Cuisine

indian, kerala

Prep Time

30 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 400 gm Pomphret and King Fish
• 1 tbsp lemon juice
• 1/2 tsp Turmeric powder
• 2 tsp Black pepper powder
• 3 tbsp Virgin Coconut oil
• 2 medium Onions sliced
• 5 green chilis
• 1 tsp garlic
• 1 tsp ginger
• 3 sprig curry leaves
• 2 cup thin Coconut milk 2nd or 3rd extraction
• 1 cup thick coconut milk 1st extraction
• salt

Course main course Cuisine indian, kerala Prep Time 30 minutes Cook Time 30 minutes Servings people Ingredients 400 gm Pomphret and King Fish 1 tbsp lemon juice 1/2 tsp Turmeric powder 2 tsp Black pepper powder 3 tbsp Virgin Coconut oil 2 medium Onions sliced 5 green chilis 1 tsp garlic 1 tsp ginger 3 sprig curry leaves 2 cup thin Coconut milk 2nd or 3rd extraction 1 cup thick coconut milk 1st extraction salt

Instructions

1. In a bowl add turmeric powder, 1 tbsp lemon juice, 1tsp black pepper and one sprig curry leaves.Add fish slices to it and mix well. Marinate fish for 30 minutes.
2. In a pan heat 2 tbsp coconut oil and shallow fry all fish slices. Don't fry them more.
3. In the same pan ,add 1 tblspn oil.Add chopped garlic and ginger ,fry them for a minute at medium flame.
4. Add sliced onions and one sprig of curry leaf. Add 1 tsp black pepper, slit green chilis and salt as per taste. Fry till the onions are translucent.
5. Reduce the flame and add 2 cup of thin coconut milk.Don't use spatula once you add the coconut milk.Add fried fish slices and 1 sprig curry leaves to it and let it cook on medium flame for 10 minutes.
6. Add 1 cup of thick milk and switch off the flame. Mix gently. Add lemon juice as per your taste at the end. Mix once and serve with appam or steam rice.

Recipe Notes

Once you add the coconut milk, do not use a spatula. You can hold both the handles of the kadai and give a shake slowly in between the cooking.