What I love about South Indian cooking is that left overs don’t taste like leftovers. In fact, the flavor of the dish is often better the next day…and this dish, fish molee, is no exception. 

I didn’t grow up eating fish molee, but once I tried it, I was hooked…and thankfully, my friend Shyni Ann Simon had an easy fish molee recipe which I’ll be sharing with you today. 

Now for the reason why I share these recipes on a ministry page. 

In Titus 2:5, Paul encourages older women (that’s me) to teach younger women (that might be you) how to ‘stay busy’ or, as some translations put it, ‘maintain a home’…and girls, part of maintaining a home might involve a little cooking.

Don’t worry, the recipes I share are fairly simple and very tasty. 

Let’s get started..

✨FISH MOLEE✨

Step 1: Make Kerala Fried Fish

Marinate 6 tilapia filets in the spice mixture below. Let sit for about 1 hour 

1 1/2 tablespoons Red pepper/ chili powder (if too spicy, reduce to 1 tablespoon or adjust spice level to your preference) 

1/2 teaspoon black pepper 

1 tsp fennel seeds (ground) 

1/4 tsp turmeric powder 

1 tsp ginger/garlic paste

1 tbsp lemon or lime juice (or use the water after soaking 2 dried tamarinds) 

1 tsp ghee or coconut oil 

1 tsp salt 

1/2 cup of water (to make a paste) 

After 1 hour, shallow fry the fish: 

  • Add oil to the base of a skillet (we prefer coconut oil)
  • Once the oil is hot, add fish and top with a handful of curry leaves. 
  • Shallow fry the fish in a skillet (about 3-4 minutes per side). If you want it darker and crispier, fry for a little longer 

Remove fish from skillet & place in a separate dish. 

Step 2: Make the curry (sauce) 

In another skillet: 

  • Add oil to pan (vegetable, canola or coconut oil)
  • Once the oil is hot, add about 1/2 tsp mustard seeds and let pop
  • Add 1 chopped onion, 1 tbsp minced ginger, 1 tbsp minced garlic, 2 sliced green chili peppers, a handful of curry leaves
  • Sauté till golden brown
  • Add Fish & cook 5 minutes

(Turning fish over in between with a spatula) 

  • Add 1/2 tsp tumeric, 1/2- 1 tbsp coriander powder, 1-2 tsp salt (to taste), 1-2 cans of coconut milk 
  • Heat through. 

This dish goes well with rice and a vegetable.

Pray, Eat and Enjoy!

~ Binu Thomas Samuel

by binu

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