About Kerala Fish Molee
Fish molee is a classic Kerala fish curry that originated in the coastal regions of Malabar. This Kerala style fish curry is known for its delicate balance of coconut milk, spices, and tangy tamarind. The dish showcases the fresh flavors of mackerel enhanced by koli masala and other pure Indian spices.
Our Kerala fish curry recipe follows traditional preparation methods that have been perfected over generations. Whether you call it Kerala curry fish or meen molee, this dish pairs perfectly with appam, puttu, or steamed rice.
Table of Contents
Ingredients for Kerala Fish Curry
- 500g fresh mackerel (or kingfish/sardines)
- 10-12 Malabar onions (shallots), sliced
- 1 large tomato, chopped
- 15-20 garlic cloves, smashed
- 15-20 thin ginger slices
- 3 green chilies, slit
- 1½ tbsp KO Koli masala
- 2 tbsp KO Kashmiri Masala
- ½ tsp KO Turmeric powder
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 2 sprigs curry leaves
- 1 cup tamarind water
- 3 tbsp coconut oil
- Salt to taste
How to Make Kerala Fish Curry: Step-by-Step
Preparation (15 minutes)
- Clean and cut fish into 2-inch pieces
- Soak small lemon-sized tamarind in 1 cup warm water for 10 minutes, extract juice
- Grind onions and tomato into smooth paste
- Smash garlic cloves and slice ginger thinly
Cooking (25 minutes)
- Heat 1 tbsp coconut oil in clay pot/pan
- Sauté onion-tomato paste until golden brown
- In same pan, add remaining oil and temper mustard seeds, fenugreek seeds
- Add smashed garlic, ginger slices, and curry leaves
- Sauté green chilies for 30 seconds
- Mix in prepared onion-tomato paste
- Add KO Koli masala, KO Kashmiri Masala, and turmeric powder
- Pour tamarind water and 1 cup regular water
- Gently add fish pieces, ensuring they're submerged
- Simmer covered on low heat for 8-10 minutes (don't stir)
- Prepare tadka with shallots, dried red chilies, and curry leaves
- Drizzle tadka over curry before serving
Chef's Tips for Perfect Fish Molee
- Use fresh coconut oil for authentic Kerala fish curry flavor
- Adjust tamarind for preferred tanginess (start with 1 cup)
- Never stir after adding fish to prevent breaking
- Try with surmai fry as side dish for seafood feast
- For thicker gravy, reduce water quantity
Nutritional Facts
One serving (200g) of this Kerala style fish curry provides:
- Calories: 280 per serving
- Protein: 22g
- Healthy fats: 18g (coconut and fish oils)
- Iron: 15% DV
- Omega-3 fatty acids: 1.5g
Serving Suggestions
- Traditional: With appam, idiyappam or steamed red rice
- Modern: Serve in clay pot with bangada fry
- Pair with bombil fish fry for coastal platter
- Accompaniments: Coconut chutney and mango pickle
Frequently Asked Questions (FAQs)
1. What fish is best for Kerala fish molee?
Mackerel is traditional, but you can use kingfish (surmai), sardines, or seer fish in this Kerala fish curry recipe.
2. Can I use coconut milk instead of tamarind?
Traditional fish molee uses both, but you can adjust ratios. Coconut milk makes it creamier.
3. How to store leftover Kerala fish curry?
Refrigerate in airtight container for 2 days - flavors intensify overnight.
4.What makes KO Koli Masala special for fish curries?
This fish masalas blend contains roasted coriander, cumin, pepper and other pure Indian spices perfect for seafood.
Explore more Indian masalas recipes like surmai fry using similar spice blends.
Conclusion
This authentic Kerala fish molee recipe brings the taste of Malabar coast to your home kitchen. The perfect harmony of coconut milk, tangy tamarind, and aromatic KO Koli masala makes this Kerala style fish curry truly special. For more coastal delicacies, try our collection of fish curry recipes featuring different Indian masalas and cooking techniques.
