Everyday Kitchen

Indian · Dinner

Fish molee

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Poach fish in a mild coconut-milk sauce with ginger and green chili. Add the richer coconut milk near the end.

Prep
15 min
Cook
25 min
Total
40 min
Servings
4
Difficulty
Easy
Cuisine
Indian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of fish molee
Representative photograph of fish molee. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Sauce

Fish

Finish

Equipment

Wide saucepan with lid; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Cook the base · About 7 min

  1. Heat 25 ml coconut oil. Add 150 g onion, sliced, 15 g ginger, sliced, 2 green chilies, slit, 10 curry leaves and ¼ tsp turmeric; cook gently for 6–7 minutes.

    Check: The onion softens without deep browning.

Poach · About 10 min

  1. Add 200 ml water, ¾ tsp salt and 600 g white fish fillets, cut into portions. Cover and simmer gently for 8–10 minutes.

    Check: Fish reaches 63°C / 145°F and flakes easily.

Finish the sauce · About 3 min

  1. Stir in 250 ml coconut milk; warm over low heat for 2–3 minutes without hard boiling.

Add lemon · About 1 min

  1. Turn off the heat and gently stir in 15 ml lemon juice.

Tips

  • Keep the final coconut sauce below a hard boil.
  • Swirl the pan to protect the fish.

Substitutions

  • Use neutral oil instead of coconut oil.
  • Omit green chili for a milder sauce.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the onion base one day ahead and chill it.
  • Add fish and coconut milk while reheating on the serving day.

FAQ

Is fish molee hot?

This draft is mild. Split green chilies give aroma and moderate heat.

Why add lemon off the heat?

It keeps the flavour fresh and reduces the risk of splitting the sauce.

Can I use canned coconut milk?

Yes. Shake or stir it well before measuring.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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