Fish Molee (Fish Curry with Coconut Milk)

 

Fish Molee, also known as Moilee, is a beloved dish from Kerala in Southern India. This stew-like curry features a delicate blend of local Kerala spices, including cardamom, cloves, and peppercorns. Coconut milk, the key ingredient, adds a rich flavor that complements mild fish like catfish. Fish Molee is not only flavorful but also simple to prepare, with the option to complete half of the cooking in the oven.

To prevent the fish fillet from falling apart during cooking, I like to roll the seasoned fillet into a neat, ball-like bundle. This method keeps the fish intact and creates an elegant presentation that’s easy to serve.

ingredients:
1 1/2 lbs. fish fillets, Catfish or Tilapia
1 tbsp. lemon juice
1/2 tsp. turmeric, divided
1 tsp. salt, divided
3-4 cloves garlic
3/4 inch cube ginger
2 tbsps. vegetable oil
1 medium onion, thinly sliced (see note)
1 medium tomato, pureed
1/2 tsp. cayenne
1/2 tsp. peppercorns
1/4 tsp. clove powder
1/4 tsp. cardamom powder
8-10 curry leaves
1 cup coconut milk
a few slices of green chilies (optional)
1/4 cup chopped fresh coriander (optional)
lemon/lime wedges for garnish (optional)

note:
You can replace raw onions with 1/3 cup fried onions from the Indian market.

 

preparation:

• Preheat oven to 400 degrees F.
• Cut each fish fillet into quarters, once crosswise and once lengthwise, to create four long pieces.
• Mix lemon juice, half the turmeric, and half the salt.
• Place the fish in a bowl and rub the turmeric-salt mixture all over the fish fillets. Set aside.
• Grind ginger and garlic into a smooth paste, adding water if needed.
• In a medium skillet, heat oil. Add onions and saute until golden brown. Add ginger-garlic paste and stir. Add the rest of the salt, turmeric, tomatoes, curry leaves, cayenne, clove, cardamom, peppercorns, and coconut milk.
• Bring to a boil and simmer for about 5 minutes, reducing to a thick gravy (it will get thinner when added to the fish as it releases liquids during baking).
• In the meantime, loosely roll the fish fillets, starting at the thin end.
• Place the fish rolls in an oven-proof dish, thick side down. Pour the prepared gravy over the fish, making sure it gets between the layers of rolled fish.
• Add chopped chilies (optional). Bake uncovered for 25-30 minutes until bubbly.
• Garnish with chopped fresh coriander, and serve warm with Basmati rice.

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