Fish Molee

Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Indian


To Clean the Fish:

  • 2 lbs of king fish, cut into small pieces
  • 1 tablespoon of lemon juice
  • 1 tablespoon salt

To Marinate the Fish:

  • 1/2 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 tablespoon of lemon juice *
  • 1 teaspoon kashmiri chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon water

Masala Paste:

  • 1/4 cup of ginger, minced
  • 10 cloves of garlic

Main Prep:

  • 1 cup of coconut oil (or enough to cover the fish when frying)
  • 3 tablespoons of coconut oil to sauté the spices
  • 1/4 teaspoon of fenugreek seeds
  • garlic and ginger paste that was set aside
  • 1 large onion, sliced
  • 2 medium green chilis, split and cut in half
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/2 cup of water
  • 1 can (1-1/2 cups) of coconut milk
  • 1 medium tomato, sliced
  • 2 stalks of curry leaves **

For Tempering:

  • 1 tablespoon of coconut oil
  • 2 tablespoon onion, minced
  • 3 whole red chilis
  • 1/2 teaspoon mustard seed
  • 1 stalk of curry leaves


Clean the Fish:

  • Wash the pieces of fish in 1 tbsp of lemon juice and 1 tbsp of salt. Rinse with water.

Marinate the Fish:

  • Mix the following in 1 tbsp of lemon juice and 1/2 tsp of water, 1 tsp of black pepper, 1 tsp of Kashmiri chili powder, 1 tsp of turmeric powder, and 1/2 tsp of salt.
  • Mix well and rub into the fish pieces-set aside for 30 minutes.

Masala Paste:

  • Make a paste by grinding 10 cloves of garlic and 1/4 cup of ginger together, set aside.

Main Prep:

  • Fry the fish in coconut oil until lightly brown on both sides - set aside.
  • In another pan add 3 tablespoons of oil.
  • Once the oil is hot, add 1/4 tsp of fenugreek seeds.
  • When the fenugreek seeds are slightly browned, add the garlic and ginger paste. Sauté for 2 minutes.
  • Add onion and green chilis - sauté until the onions are lightly browned.
  • Add 1 tsp turmeric, 1 tsp black pepper, and 1/2 tsp garam masala - mix well for about 1-2 minutes on medium heat.
  • Add curry leaves and sliced tomatoes - cook for 2-3 minutes or until the tomatoes are soft.
  • Add 1/2 cup of water and 1/2 cup of coconut milk and let it boil.
  • Mix well.
  • Add the fried fish to the gravy carefully. (Check for salt and add if needed). Let it cook while covered for about 7-10 minutes on medium heat.
  • Stir in between so that the gravy does not stick to the bottom of the pan.
  • In the final step, add the rest of the coconut milk and mix well.
  • Turn off heat at the first boil.

For Tempering (Optional):

  • In a frying pan, add 1 tablespoon of oil.
  • When the oil is hot, add 1/2 tsp mustard seed. When the mustard seed starts to pop, add 2 tbsp of minced onions, 3 whole red chilis, and 1 stalk of curry leaves.
  • When the ingredients are browned, add to the Fish Molly and mix well.
  • Fish Molee is ready to serve.



*1 tablespoon of lemon juice can be added to the Fish Molly at the end, if desired.
**Use if available.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Fish or Seafood


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