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Fish Molly Kerala Style | Meen Moilee Video | Fish Stew | How to make Fish Moilee

Fish Molly Kerala Style | Meen Moilee Video | Fish Stew | How to make Fish Moilee

Hey guys, here is Fish Molly or Moilee which tops the list of Kerala fish curries. I am sure you will love it. Enjoy it and please don't forget to comment, like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such easy and delicious recipes.

Fish Molly is a delicately flavoured fish stew. Its prepared by marinating fish pieces and then shallow frying them, followed by cooking the fried fish in coconut milk. I have used ready store bought coconut milk instead of grating the coconut and extracting thin and thick juice, etc. I am sure you will appreciate it because with the busy life style, no one has the time to make an elaborate authentic dish.

I have used Basa fish fillets because kids don't like fish with bones. You can use any fish like Kingfish or Pomfret which tastes very good with this recipe. Fish Molly goes very well with appams, rice, idiyappams or even chapatis.


Prep time: 5 mins. Cook time: 10 mins. Total time: 15 mins.

Author: Curry for the Soul

Recipe Type: Scrumptious Seafood

Cuisine: South India (Kerala)

Serves: 6


  • 500 g Basa fish fillets or any other fish like King fish or Pompret

  • 3/4th tsp turmeric powder

  • 2 tsp vinegar or lime

  • 4 tbsp coconut oil

  • 1/2" cinnamon

  • 4 cloves

  • 5 cardamoms

  • 1/2 tsp fenugreek seeds

  • 4 green chillies, chopped

  • 5 garlic cloves, chopped

  • 1" ginger, chopped

  • 2 onions, sliced

  • 1 tsp pepper powder

  • 1 tsp coriander powder

  • 1 large tomato, cubed

  • Salt to taste

  • 7-8 curry leaves


  1. Marinate the fish pieces or fillets with 1/4 tsp turmeric powder, 1/2 tsp pepper powder, 1 tsp vinegar and 1/2 tsp salt and keep aside for 30 minutes.

  2. Meanwhile, heat 2 tbsp coconut oil and shallow fry the fish

  3. Transfer the fried fish to a plate and keep aside

  4. Heat 2 tbsp coconut oil in a deep curry pot and add cinnamon, cloves, cardamoms, fenugreek seeds and fry until they turn aromatic

  5. Add chopped green chillies, garlic, ginger and saute for 3 minutes until the raw smell disappears

  6. Add sliced onions, 1/2 tsp salt and saute until onions turn golden brown

  7. Add 1 tsp coriander powder, 1/2 tsp pepper powder and mix well

  8. Add the tomato cubes and stir for a minute

  9. Add 2 cups of ready coconut milk, 1 tsp vinegar, 1/2 tsp salt and bring the curry to a boil

  10. Add the fried fish, curry leaves and switch off the flame immediately after the first boil

  11. Enjoy fish molly with appams, idiyappams, chapatis, rotis, etc.


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