Fish Mollee

Fish Mollee in white bowl

The Portuguese richly influenced Kerala. This Fish Mollee is curried fish stew, cooked in rich coconut milk, is a variation on Portuguese Caldeirada. Serve it with Appam.

Fish Mollee
Serves 4
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
  1. 2 tablespoons canola oil
  2. 2 tablespoons finely julienned peeled fresh ginger
  3. 4 garlic cloves, thinly sliced
  4. 12 fresh curry leaves or 2 bay leaves
  5. 2 serrano chiles, finely chopped
  6. 1 teaspoon ground turmeric
  7. 1 teaspoon coarsely ground black pepper
  8. 1 teaspoon salt
  9. 2 medium carrots, cut into 1/2-inch dice
  10. 1/2 pound green beans, cut into 1/2-inch pieces
  11. 1/2 cup vegetable stock
  12. 1 lb catfish fillets cut in 2 inch pieces
  13. 1 cup unsweetened coconut milk
  1. In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, and 1 1/2 teaspoons of black pepper. Season with salt, and cook over moderate heat, stirring occasionally, about 8 minutes. Add the diced carrots, green beans, and vegetable stock, and bring to a boil; lower flame, and cook for 10 minutes. Add the fish cubes and the coconut milk and simmer, partially covered, until the vegetables are tender, fish is cooked, and the coconut milk is slightly reduced, about 10 minutes. Serve warm.
Bake from Scratch
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