Fish Moilee

As it’s name suggests this dish is a central Travancore Syrian Christian delicacy , so this dish dates back to our ancestors with a long history. It is quite a misconception by many that the name of this dish is called because years ago when the Portuguese initially came to Kerala they could not handle all the spicy dishes and at the time a Malayali aunty by the name ‘Molly’ prepared this not so spicy dish for them first. But actually that was just another story and it’s name is simply derived from a Spanish term called ‘moilee’ which means stew. So it’s basically a form of stew because of the heavy use of coconut in this dish. So that solves the history behind its name.

My earliest memory about this dish is my maternal grandma preparing this dish for most special occasions specially Christmas or Easter lunch/dinners. Then my mother too continued the legacy so did my aunts. So all credits for inspiring me to prepare this dish goes to all of them. The mild yet delicate flavour that this dish carries is mostly attributed to the use of coconut milk and also the fact that its traditionally prepared in coconut oil mostly. This curry is a good contrast from the usual Kottayam style Red Fish curry prepared commonly.

This dish is usually served along with appam or bread on most occasions. I am reminded of a funny incident that happened a few years back. My 5 year old cousin was told by my aunt that for Easter morning the special breakfast that she is preparing is appam and fish moilee ( and not chicken stew as he had expected ) . To everyone’s surprise, the next minute his eyes were all filled up with tears and he started crying. So from that day onwards my aunt decided that this special breakfast dish will be made only when he is not around . But jokes apart, this dish still remains close to everyone’s heart and forms a part of breakfast, lunch or dinner and is served as an accompaniment with bread or appam or even rice.

Here goes the recipe…

RECIPE

Ingredients

Fish ( preferably kingfish or pompret or karimeen- pearlspot ) – 1 kg

For marination

Turmeric powder- 1/4 tsp

Salt – to taste

For the curry

Onion ( medium sized) – 3

Ginger garlic paste – 2 tbsp

Green chillies – 5 to 6

Turmeric powder – 1/4 tsp

Tomatoes ( medium sized ) – 2 ( each cut into 4 pieces)

Coconut milk –

Thin milk – 1 tbsp coconut powder in 1 cup water ( or substitute with 1 cup thin coconut milk )

Thick milk – 3 tbsp coconut powder in 1 cup water ( substitute with 1 cup thick coconut milk)

Cornflour – 1 tbsp mixed with half cup milk

Curry leaves – 6 to 8

Salt – to taste

Coconut oil preferably ( or vegetable oil )- 2 tbsp

Steps

1. In a pan add the coconut oil. First lightly fry the fish pieces and keep it aside.
2. Now in the same oil saute the onions lightly. Add green chilli to it once light brown in colour
3. Add turmeric powder to the onions and on medium flame sauté for two to three minutes. To this now add the thin coconut milk.
4. Now add the tomatoes and fish pieces and bring it to a boil.
5. When the fish is done lower the flame and add the cornflour to the mixture
6. Now add one cup thick coconut milk and boil the mixture on low flame till the gravy becomes thick.
7. Serve hot with white bread or appams.