Fish Molee

When we talk about Kerala’s spicy coastal cuisine, it is hard to miss a delightful multitude of fish curries true to the land’s spices and plantains. However, the Anglo-Portuguese influence on ‘the land of the first monsoons’, is equally commonplace, probably best manifested in the classic authentic Kerala fish curry—Fish Molee or Meen (fish) Moilee.

This savoury dish is prepared by cooking fish in a mildly spiced, rich velvety textured stew with customary Indian spices topped with a generous splash of coconut milk. Among the majority of Kerala’s red spicy curries, made with the quintessential red chilli powder and red chilli paste, Fish Molee offers a refreshing contrast to the cuisine’s norms, with its black pepper and green chilli based moderate heat, further mellowed down with coconut milk. Often served with a side of rice, bread or ‘appam’ (a thin crust pancake made with coconut and fermented rice batter), this delectable is sure to satiate your gustatory senses.

Tracing the origin of this dish might take you centuries back to when the Portuguese came to India to establish their colonies. Back in the day, Kerala was considered to be an extremely important port and all their transactions occurred through this area. Apart from introducing a number of new vegetables and fruits to India, innovations like the Fish Molee followed the Portuguese contact.

When the Portuguese settled, the locals who worked under them used to cook meals with fists full of spices and masalas. This made it very difficult for the masters to handle heat. Legend has it that one day a girl named Molly, to ease out the situation, poured coconut milk in their authentic fish curry and switched red chillies with green chillies and pepper, giving the world, named after its creator, Fish Molee.

Ever since, this dish has been a raging hit amongst the locals and tourists alike. It is believed that during British rule in India, this recipe was carried to South-East Asian regions like Singapore where it caught the fancies of the locals and perpetuated even further, turning into a globally known piscean preparation. So, the next time you crave for fish, try out this recipe which is sure to transport you at once to the enchantingly serene backwaters of Kerala.