Lemongrass Fish Molee

Lemongrass Fish Molee
11 November, 2023

A Coconut fish stew from Kerala with a fusion twist

We all love Fish and seafood at my home and good fish curry with rice is comfort food for all of us. A very light curry made with basic spices, coconut milk, and added twist of lemongrass, this is just perfect for a meal. And it pairs so well with rice, appams, idiyappam and dosa.


For the marinade

  • 500gmkingfish
  • 1pcs lemon juice
  • 1tsp turmeric powder
  • Salt to taste

For the curry

  • 10 shallotssliced
  • 1 pcs lemongrass
  • 5cloves garlic finely chopped
  • 20 gmsginger finely minced
  • 1/2tsp turmeric powder
  • 500 mlthin coconut milk
  • 500 ml thick coconut milk
  • 2sprigs of curry leaves
  • 1pcs lemon juice
  • 2 ripped tomatoescut in rounds
  • 2tbsp coconut oil
  • 5Green Chilies slit
  • 1 tsp mustard seeds
  • saltto taste



  • Clean and cut fish into pieces. I prefer the cuts to be into slices or steaks. Marinate the fish with lemon juice, salt and turmeric powder for 20-30 minutes.
  • In a mud chatti (mud pot) heat coconut oil. Add mustard seeds, curry leaves, ginger, garlic, green chillies and turmeric powder sauté for a minute.
  • Add the shallots and sauté until it turns translucent, don’t let it turn brown.
  • Add roughly crushed lemongrass and thin coconut milk. Close the lid and allow the curry to boil for 10 minutes on a medium flame.
  • Add the marinated fish and bring to a boil. Do not stir once the fish is added as you might break the fish.
  • Add the thick coconut milk and simmer the curry in the low heat for another 5 minutes.
  • Turn off the heat, add round cut ripped tomatoes and some more curry leaves, close the lid and let the tomatoes cook in the heat of the curry.
  • Add half a lemon juice, and drizzle 1 tsp fresh coconut oil over the curry.
  • Serve hot with rice, appams or string hoopers.
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