Fish Moilee is a very lightly spiced coconut milk based stewed fish recipe from Coastal Kerala


Introduction: Fish Molee has its roots in the Western Coast, but surprisingly its quite different from rest of the Coastal recipes. It uses only the Coconut milk and not the grated coconut, no Coriander and Cumin. No souring agent likeTamarind, Green Mango Kokum or even Vinegar, hotness is  restricted to green chilli pepper, black pepper and ginger only, Moilee clearly states that it belong to a different class and genera of cooking. Little fact finding shows that it’s a Syrian Christian inspired stew that originated in coastal Kerala couple of hundred years back.
Fish Molee/Moulee  Recipe:
Preparation time 10 minutes
Cooking time 15 minutes
Serves 4
Difficulty Level Medium
Ingredients:
500gms White Fish Steak cut into cubes
1 Large Onion finely sliced
1 Tablespoon fresh Ginger juliennes
3-4 Green Chillies deseeded and finely sliced
1 Cup Thick Coconut Milk
1 Cup Thin Coconut Milk
1 Teaspoon Turmeric Powder
½ Teaspoon Freshly Grounded Black pepper
3 Tablespoon Oil for cooking
½ Teaspoon Sugar
Few Curry Leaves
Instructions:
>Wash the fish pieces and pat dry
>Smear it with salt and turmeric powder and keep it aside for 10 minutes
>Heat oil in a Deep bottom Wok or Kadai and fry the fish pieces till golden brown
> Remove the fish pieces and keep aside
>Now in the same oil add the curry leaves and onions
>Fry the onions till it becomes translucent
>Add the Ginger juliennes and sliced green chillies and sauté for a minute
>Now Freshly ground Black Pepper, sugar and little salt
>Stir will and add 1 thin coconut milk
>Bring it boil, cover and simmer for about 5 minutes
>Uncover and lower the heat, slowly pour in the thick coconut milk
>Add the fish pieces and simmer it on low heat for 5 minutes
>Check the gravy, it should be medium thick with a silky smooth consistency
>Check the seasoning and adjust salt
>Now the Fish Molee is ready to serve with rice.