Fish Molee

Bikramjits.Kitchen's picture

Feb. 21, 2014

Authentic curry with south Indian flavor, best when served with rice!


Vegetable oil 2 Tablespoon
Onion 1 , cut into rings
Chopped ginger 1 Teaspoon
Green chili 2 , slitted
Tomato 1 Medium , chopped
Turmeric powder 1/2 Teaspoon
Red chili powder 1/2 Teaspoon
Ginger paste 1/2 Teaspoon
Water 1 Cup (16 tbs)
Thick coconut milk 1 Cup (16 tbs)
Fish pieces 300 Gram , cut into small pieces (preferably firm fleshed and single boned)
Thin coconut milk 1 Cup (16 tbs)
Salt To Taste



1. Cut fish into small pieces, wash and set aside.

2. In a small bowl, combine turmeric, ginger, and red chili. Mix and set aside.


3. In a pan, heat oil, add onion ring, chopped ginger and cook until translucent.

4. Add green chili, saute for a minute and then add tomato, and turmeric ginger red chili mixture. Mix well and cook until tomato turns pulpy.

5. Turn the flame to low, pour thin coconut milk and water. Turn the heat to high, season with salt and add fish. Cover and cook on low flame for 3 minutes or until done.

6. Gradually add thick coconut milk and stir gently.


7. Serve with rice and enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 644Calories from Fat 376

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 627 mg26.13%

Total Carbohydrates 54 g18%

Dietary Fiber 4 g16%

Sugars 36 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet