Kerala fish molee Recipe | Simple Non-Vegetarian Method — Simple Snacks You Can Make Today

Hailing from the tropical coast of Kerala, this recipe blends coconut, curry leaves and coastal spice traditions. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Kerala fish molee recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Seer Fish, Coconut Milk, Vinegar. Each serving contains approximately 190 calories, with 20g of protein — making it a hearty addition to your diet.

Did you know? A 16th-century fusion dish created by Syrian Christian families using Portuguese vinegar and local coconut milk. The yellow color comes from kodampuli (Malabar tamarind). Fishermen would cook this in clay pots aboard ships - the vinegar acted as a preservative. Queen Victoria reportedly had this dish prepared by Kerala chefs during her Golden Jubilee.