Charcoal-Grilled Chilean Sea Bass Molly

KAMA's Charcoal-Grilled Chilean Sea Bass Molly is our interpretation of Meen Molee, a celebrated fish curry rooted in the coastal cuisine of Kerala in southern India.

The Chilean sea bass is seasoned with kalonji and black Hawaiian sea salt, then charcoal grilled to develop a delicate smoky crust while preserving the fish's naturally rich, buttery texture.

It is served with our Molly coconut curry, layered with mustard seeds, curry leaves and turmeric. Fragrant and gently spiced, the curry balances the richness of the sea bass with coconut and the distinctive aromatics of Kerala's coastal cooking.

Known as Meen Molee or Fish Molee, the dish reflects Kerala's culinary traditions and the historic exchange of influences along India's Malabar Coast.

At KAMA, charcoal grilling brings another dimension to this coastal classic—smoke and char meeting coconut, curry leaves and warm spice in a preparation that is both rooted in tradition and distinctly our own.

A signature of the KAMA West Loop kitchen and our approach to Indian Flavors Reimagined.