Crockpot Kerala Fish Molee with Turmeric Coconut Milk Tips, FAQ & printable recipe

Tips for success

To ensure the fish doesn’t break, handle it gently when placing it in the slow cooker and when serving. Use a wide spatula or a slotted spoon to lift the steaks.

If you prefer a thicker broth, you can remove the fish after cooking and simmer the sauce on the stovetop for a few minutes to reduce, then return the fish to the pot. This is optional but helps if you like a more concentrated sauce.

For the best flavor, use fresh curry leaves and fresh ginger. Dried curry leaves will work, but the fresh ones have a more vibrant citrusy aroma. If you can’t find green chilies, use a serrano pepper or a pinch of red pepper flakes.

The heat level is mild, so adjust according to your preference. Serve with appam, steamed rice, or even crusty bread to soak up the delicious broth.

Variations

• Use Chicken Instead: Substitute boneless, skinless chicken thighs for the fish. Increase cooking time to 3-4 hours on LOW, or until chicken is cooked through and tender. Ensure chicken reaches 165°F (74°C).
• Add Vegetables: Add 1 cup of diced bell peppers, carrots, or green beans along with the aromatics for a heartier version. These vegetables will cook in the broth and absorb the flavors.
• Spicy Version: Increase the number of green chilies to 4-5, or add 1/2 teaspoon of red chili powder to the coconut milk mixture. This will give the curry a more pronounced heat.
• Creamy Cashew Twist: Add 1/4 cup of raw cashews, soaked and blended into a smooth paste, along with the coconut milk. This adds a rich, nutty creaminess and makes the sauce extra luxurious.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. The fish will soften, but the flavor improves. Reheat gently on the stovetop or microwave.

Freezer

This curry can be frozen for up to 2 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the coconut milk from curdling.

Store leftover Fish Molee in an airtight container in the refrigerator for up to 3 days. The fish will continue to absorb the sauce, so it may become softer, but the flavors will deepen. Reheat gently on the stovetop over low heat or in the microwave in 30-second bursts, being careful not to boil the coconut milk, as it may separate.

You can prepare the aromatics (shallots, ginger, chilies, tomatoes) up to 24 hours in advance and store them in the refrigerator. When ready to cook, simply layer them in the slow cooker with the coconut milk and turmeric. The fish should be added fresh, but you can also prep the tempering oil ahead and reheat it just before serving.

Serving ideas

Serve this Kerala Fish Molee over lacy appam (hoppers) for an authentic experience. The appam’s soft, spongy center is perfect for soaking up the coconut broth.

If appam is not available, steamed basmati rice or even naan bread works wonderfully. Garnish with extra curry leaves and a squeeze of fresh lime juice to brighten the flavors.

This curry pairs beautifully with a simple cucumber salad or pickled onions to add a crunchy contrast. For a complete meal, serve alongside a vegetable side like sautéed green beans or a simple cabbage thoran.

The dish is mild enough for those who don’t like spicy food, but you can add extra chilies or a dash of cayenne for more heat.

Frequently asked questions

Recipe card

Crockpot Kerala Fish Molee with Turmeric Coconut Milk

Prep 15 minCook 2 hTotal 2 h 15 minServes 4

Ingredients

• 2 cups full-fat coconut milk
• 1 tsp ground turmeric
• 1 cup sliced shallots
• 2 tbsp fresh ginger, julienned
• 2 green chilies, slit lengthwise
• 1 sprig fresh curry leaves
• 2 tomatoes, cut into wedges
• 1 1/2 lb kingfish steaks (or other firm white fish)
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• Salt to taste
• Fresh cilantro leaves, for serving
• Appam (hoppers), for serving

Instructions

1. Place the sliced shallots, julienned ginger, slit green chilies, curry leaves, and tomato wedges in the insert of the slow cooker. Pour the coconut milk over the aromatics and stir in the ground turmeric and salt. Gently lay the kingfish steaks on top, nestling them into the liquid so they are mostly submerged.
2. Cover the slow cooker with its lid. Set the heat to LOW and cook for 2 hours. Do not lift the lid during cooking, as the steam helps gently poach the fish and meld the flavors. The fish will turn opaque and flake easily when done.
3. In a small skillet, heat the coconut oil over medium-high heat until shimmering. Add the black mustard seeds and cook, shaking the pan occasionally, until they begin to pop and turn fragrant, about 30 seconds. Immediately pour the hot oil and seeds over the cooked fish curry in the slow cooker.
4. Gently spoon the fish and broth over appam or steamed rice. Garnish generously with fresh cilantro leaves. Serve hot, with extra curry leaves if desired.

Contains: fish, milk, mustard

Estimated nutrition per serving

Calories

420

Protein

30 g

Carbohydrates

12 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.