Fish Molee

  Fish Molee

[ South Indian Fish Curry ]


  • 2 lb King fish [also called King Mackerel or King Whiting], or any firm fleshed fish, cut into steaks
  • 3 tbsp Malaysian fish curry powder
  • 1 tbsp or to taste, chili powder
  • peanut or vegetable oil, for frying
  • tsp mustard seeds
  • tsp fenugreek seeds [optional]
  • 2 cups coconut milk
  • 1 large onion, finely sliced
  • 4-6 fresh green Serrano chilies or Jalapenos, whole and slit lengthwise [optional]
  • 1-2 tbsp vinegar
  • flour, for dusting fish
  • salt
  • 1 sprig fresh curry leaves [optional]
  • 2 ginger, sliced
  • 4 cloves garlic
  • 10 shallots

      [Items in red to be ground or blended]


  for foodies all around the world

        To Prepare :

  • Sprinkle fish steaks with salt and pepper, dust lightly with flour
  • Heat peanut or vegetable oil in a hot wok. When oil is very hot, carefully lower fish into the wok, fry until fish is golden brown, turning fish once
  • Using a mortar & pestle or blender grind shallots, garlic and ginger into a paste
  • In a small bowl, combine fish curry powder and chili powder, add a few tbsp of water and mix into a thick paste
  • Heat ghee or vegetable oil in a wok or pot, add mustard seeds and fry for about 20 seconds - take caution as hot oil may splatter
  • Add the ground paste, stir-fry for about 1 min
  • Add curry paste, fenugreek seeds and curry leaves, reduce heat, stir-fry until quite toasted and oil starts to ooze - do not burn!
  • Add coconut milk, sliced onions, fresh green chili peppers and season with salt, stir well
  • When it comes to a slow boil, add fish head, cover and simmer gently
  • After 8-10 mins, add vinegar and stir carefully to mix, then remove promptly from heat, let stand for 15 mins [for flavors to meld]
  • Serve with bread, roti or steamed rice

Cook's Note : Dust the fish lightly in flour before frying - this will help to keep the fish from breaking apart when cooking the curry.

Any firm fleshed fish, preferably cut into steaks, can be used in this recipe - Chilean Sea Bass, Spanish Mackerel, Halibut, Monkfish, Cod, Tuna, Mako, Salmon, Swordfish, Grouper or Catfish.






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