Easter special menu: Fish molee with ragi palappam

Easter in Kerala is as much about soulful gatherings as it is about hearty meals that bring generations to the table. This year, bring a twist to tradition with a nostalgic favourite—fish molee—paired with a wholesome and earthy ragi palappam. Together, they form a festive meal that balances heritage, health, and unforgettable flavour.

A classic reborn: Fish molee the way Mrs K M Mathew made it
Delicate, golden-hued, and gently spiced, fish molee (or fish molly) is one of Kerala’s most iconic Easter dishes. This dish doesn’t rely on heavy masalas – instead, it lets the natural richness of coconut milk and the gentle bite of green chillies and pepper shine through. The fish – traditionally seer or pomfret simmered in a silky coconut gravy with onions, tomatoes, curry leaves, and a whisper of turmeric. A squeeze of lime at the end lifts the flavours, making each spoonful a comforting celebration of coastal Kerala.

Get the full recipe here: Mrs K M Mathew’s fish molee

A wholesome twist: Ragi palappam for the health-conscious Easter table
What better way to mop up that fragrant fish molee gravy than with lacy palappams? This time, give the classic a nutritious makeover with ragi (finger millet). Ragi is rich in calcium, iron and fibre – and when made into soft, lace-edged palappams, it adds a gentle earthiness that beautifully complements the mild coconut gravy of the fish molee.

This ragi palappam recipe brings together ragi flour, coconut milk, cooked rice, and yeast, fermented to perfection. The result? Appams that are light yet filling, and ideal for a guilt-free festive indulgence.

Get the recipe: Ragi palappam