How to make Fish Molee

Why cooks start here

Fish Molee is cooked the way Kerala cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Fish Molee hails from the coastal state of Kerala, where the backwaters meet the Arabian Sea. Here, the bounty of the ocean finds its way into homes, often gracing lunch tables on leisurely weekends. This recipe is a nod to the familial kitchens of Kerala, where salt is judged by hand and coconut oil is poured with a generous heart, ensuring that each bite carries the essence of the sea. The dish is a delicate balance of creamy coconut milk, the gentle heat of a single green chili, and the warmth of turmeric. The seer fish, tender and succulent, absorbs these flavors, while fresh curry leaves and ripe tomato add layers of fragrance and brightness. Serve it hot, allowing the fish to melt against the palate, with the rich coconut broth bringing a taste of Kerala's coast to every spoonful.