Fish Moilee – by Chef Pradosh

A dish typical of Kerala, Fish Moilee (also called molly or molee) is a rich, creamy fish stew. While most other fish preparations in the state are spicy, Fish Moilee is popular for its mildly spiced preparation and coconut-flavoured curry.

Executive Chef Pradosh of Karma Chakra, Kumarakom has cooked this dish umpteen number of times. Being such a guest favourite, he hopes you will create these flavours of Kerala in your own kitchens.


For Marination:


  • Wash the fish and marinate using all the ingredients for marination.
  • Leave for 30 minutes.
  • Shallow fry the marinated fish – about 2-3 minutes on each side.
  • Heat oil in a pan.
  • Temper cardamom, cinnamon and cloves.
  • Add crushed ginger, garlic and green chillies. Sauté.
  • Add medium onions and small onions. Cook till the onions turn soft.
  • Add thin coconut milk and let boil.
  • Add the fried fish slices and adjust for salt.
  • When the curry thickens slightly, add medium coconut milk.
  • Then add sliced tomatoes and curry leaves.
  • When tomatoes are cooked, add thick coconut milk and let it cook just slightly.
  • If you need a thicker gravy, add cornflour to thicken.
  • Best served with appams or steamed rice.

Download the Recipe as PDF

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