Mild spicy stewed fish goes well with rice, appam, idiyappam, puttu, pathiri ...etc. This dish belongs to Kerala Cuisine. Molee literally means 'Stew'. This preparation is made by fish stewed using coconut milk.


Fish (white meat) - 4 pieces (300-350grams)
Onion (cut lengthwise)-1
Fenugreek seeds/ Uluva-1 teaspoon
Ginger (cut lengthwise)-2 inch
Garlic (cut lengthwise)-2
Green chilli (cut lengthwise)- 4
Turmeric- ¼ teaspoon
Lime juice-1 teaspoon
Corn flour- ½  teaspoon
Salt-to taste
Curry leaves-1 sprig

  • Marinate fish with turmeric, salt and lime juice and keep aside for 10mts.
  • Mean time grind coconut and extract half a cup of thick coconut extract and a cup of thin coconut extract.
  • In a pan heat the oil then add fenugreek seeds then onion and cook for some time then add ginger, garlic, green chillies and curry leaves and cook till the raw smell leaves.
  • Add the 2nd thin coconut milk extract and salt. When it comes to boil add the fish allow to cook the fish for 5minutes.
  • Then pour little water into the corn flour and mix well without lumps (optional)
  • Add this slurry into the curry and allow to boil when the curry starts bubbling add 1st thick coconut milk extract and curry leaves.
  • When it comes to boil,  put off the gas. Don’t cook too much after adding 1st coconut milk because the coconut milk tends to split if you overcook.