A delicately spiced and creamy fish curry from the heart of Kerala. Tender fish steaks are simmered in a fragrant coconut milk gravy, making it a perfect, mild curry to enjoy with appam or steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
482cal
29gprotein
20gcarbs
34g
Ingredients
500 g kingfish (cut into 4 thick steaks)
0.75 tsp turmeric powder (divided for marinade and gravy)
1 tsp black pepper powder (divided for marinade and gravy)
1.5 tsp salt (or to taste, divided)
2 tbsp lemon juice (divided for marinade and finishing)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Creamy, melt-in-mouth Fish Molee with fluffy Appam – a truly soul-satisfying and gut-friendly combo!
This kerala dish is perfect for lunch. With 864.76 calories and 36.879999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs green chili (slit lengthwise)
1 sprig curry leaves
1 tsp coriander powder
0.5 tsp garam masala
1.5 cup thin coconut milk (second extract)
1 cup thick coconut milk (first extract)
1 large tomato (cut into round slices)
Instructions
1
Marinate the fish
Clean the fish steaks and pat them dry with a paper towel.
In a bowl, combine 1/2 tsp turmeric powder, 1/2 tsp black pepper powder, 1/2 tsp salt, and 1 tbsp lemon juice to form a paste.
Gently coat each fish steak with this marinade and let it rest for 15 minutes.
2
Shallow fry the fish
Heat 3 tbsp of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully place the marinated fish steaks in the pan. Fry for 2-3 minutes on each side until they are lightly golden. The fish should be about 70% cooked.
Remove the fish from the pan and set aside on a plate.
3
Prepare the gravy base
In the same pan with the remaining oil, add the sliced onions, julienned ginger, sliced garlic, slit green chilies, and curry leaves.
Sauté on medium-low heat for 5-6 minutes, stirring occasionally, until the onions become soft and translucent but not browned.
4
Add spices and thin coconut milk
Lower the heat and add the remaining 1/4 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp black pepper powder. Sauté for about 1 minute until the raw smell of the spices disappears.
Pour in the thin coconut milk and add 1 tsp of salt. Stir well to combine and bring the gravy to a gentle simmer.
5
Simmer the fish in the gravy
Gently place the fried fish steaks and the round tomato slices into the simmering gravy.
Cover the pan and cook on low heat for 5-7 minutes. This allows the fish to cook through and absorb the flavors of the gravy. Avoid stirring vigorously to prevent the fish from breaking.
6
Finish with thick coconut milk
Turn the heat to the absolute lowest setting. Pour in the thick coconut milk and sprinkle the garam masala over the top.
Gently swirl the pan to mix everything. Heat for just 1-2 minutes until the gravy is warm. Crucially, do not let it boil, as the thick coconut milk can curdle.
Turn off the heat and stir in the remaining 1 tbsp of lemon juice.
7
Rest and serve
Let the curry rest, covered, for at least 10-15 minutes. This allows the flavors to meld and deepen.
Serve the Kerala Fish Molee hot with appam, idiyappam (string hoppers), or steamed rice.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
