Kerala Fish Molee
A light, fragrant Kerala fish curry with tender pieces of fish simmered in coconut milk, ginger, green chili, and curry leaves. It tastes delicate rather than fiery, with gentle spice and a fresh, coastal feel.
For 4 servings
- prep · ~10 min
Season the fish.
Rub the fish pieces with turmeric powder, black pepper, and a small pinch of the salt. Set aside while you prepare the rest of the ingredients.
- saute · ~8 min
Cook the onions and aromatics.
1.Heat coconut oil in a wide pan over medium heat.2.Add onion, ginger, garlic, green chili, and curry leaves.3.Cook gently until the onions turn soft and translucent without browning, 5 to 6 minutes.4.Add tomato and cook until just softened, 2 minutes. - simmer · ~4 min
Make the curry base.
Pour in the thin coconut milk and water, then add the remaining salt. Bring to a gentle simmer and cook for 3 to 4 minutes so the flavors blend.
- simmer · ~8 min
Cook the fish in the gravy.
Slide the fish pieces into the pan in a single layer. Cover and simmer gently for 6 to 8 minutes, until the fish is just cooked and flakes easily.
TIPKeep the heat low and avoid stirring hard so the fish pieces stay whole. - simmer · ~2 min
Finish with thick coconut milk.
Lower the heat completely and stir in the thick coconut milk and lime juice. Warm the curry gently for 1 to 2 minutes without boiling.
TIPDo not let the curry boil after adding thick coconut milk or it may split. - rest · ~5 min
Let the curry rest for 5 minutes.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a firm fish like seer fish, snapper, cod, or halibut so the pieces stay intact in the coconut gravy.
- 2Keep the onions pale and translucent, not brown; Molee should taste gentle and sweet, not caramelized.
- 3Use a wide pan and place the fish in a single layer so it cooks evenly without breaking when served.
- 4After adding the fish, swirl the pan instead of stirring with a spoon to keep the pieces whole.
- 5Add the thick coconut milk only at very low heat; a boil can make the sauce split and lose its silky texture.
- 6Resting the curry for 5 minutes before serving helps the lime, curry leaves, and ginger settle into the gravy.
- 7This curry reheats best over the lowest flame; avoid rapid boiling or the fish will toughen and the coconut milk may separate.
Adapt it for your goals.
Spicier
Add 1-2 more slit green chilies or a little extra black pepper if you want a warmer, sharper curry without changing its character.
prawnPrawn
Replace the fish with prawns for a quicker-cooking coastal version; simmer only until the prawns curl and turn opaque.
tamarind free traditionalTamarind-free-traditional
Keep it exactly in the mild Molee style by skipping any extra souring agents and letting lime provide the clean finish.
vegetableVegetable
Use lightly cooked potato, cauliflower, or paneer instead of fish for a comforting vegetarian curry with the same coconut-ginger profile.
Why this is on our healthy list.
Protein-Rich Fish Base
Firm white fish makes this curry satisfying and protein-forward while still feeling light compared with heavier gravies.
Aromatic Ingredients With Balance
Ginger, garlic, curry leaves, and green chili add depth and freshness, so the dish gets plenty of flavor without relying on heavy spice powders.
Gentle, Less Heavy Curry
Because the gravy is based on coconut milk and softly cooked aromatics rather than fried masala, the result is rich yet delicate.
Frequently asked questions
Use firm white fish that holds its shape in gentle simmering, such as seer fish, snapper, cod, halibut, or similar thick fillets.
