Fish Molee

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  • Ethnicity - South Indian
  • Type of meal - Party, Lunch, Dinner



  1. Cut fish into thick slices, wash and keep aside.
  2. Cut onions into fairly thick rounds, chop ginger fine and slit green chillies.
  3. Extract 1/2 cup of first milk from coconut and 2-1/2 cups of second milk. Keep aside.
  4. Chop tomatoes small, and keep 1/2 cup separately.
  5. De-seed red chillies and grind till smooth along with garlic and turmeric.
  6. Grind cashew nuts separately till smooth. Heat oil and put in the Onion rounds and chopped ginger. Sauté till onions are transparent, but do not let them brown.
  7. Add the green chillies and sauté for a minute more. Then add the tomatoes and the ground ingredients and salt.
  8. Sauté till the tomatoes begin to turn pulpy. Pour in the second coconut milk and mix in the ground cashew nuts and vinegar.
  9. Stir till gravy is well blended, check for salt and gently drop in the fish pieces.
  10. Cover and cook over low flame till fish is done and gravy is thick.
  11. Add a little more water if gravy is too thick.
  12. Drop in the reserved tomato pieces and cook for 2 minutes.
  13. Gradually add the first milk and swirl the dish around till it is well mixed.
  14. Keep for just a minute longer on the fire and remove.
  15. Transfer to a serving dish and garnish with a single sprig of mint.
  16. Serve with plain rice or thickly sliced fresh bread.