Last month i started a new column for my blogger friends where i can share my space with them and show case their amazing culinary and photography skills to my viewers and followers as well. In addition to the chain of guest posts, today it gives me immense pleasure and happiness to share a beautiful post contributed by the very talented, stunning, head turner and an amazing blogger/photographer Dhanya Samuel. I have been knowing Dhanya since almost a year, since then i had been following her blog and specially all her fish and sea food recipes. Her cooking and photography skills need no introduction as it all speaks for itself. She is one gifted person who is not just humble and grounded but also loves to share her knowledge with friends and colleagues.
The Spice Adventures , well that’s the name of Dhanya’s blog through which you can get a chance to know her well. I would request you all to spare some time and drop in to her blog to check out all her amazing recipes and spectacular photographs. I am fortunate to have her on my blog today and i genuinely thank her for accepting my request and writing up a post for me. Its been quiet a time i noticed that my blog didn’t had enough of fish or sea food recipes. Though it’s a halal blog, hence i requested Dhanya to give me her traditional fish curry recipe that is non-alcoholic and super delicious. She was happy enough to hear the subject as she masters in it, hence i was rest assured that something amazing was going to come. Fish Moilee came as a pleasant surprise to me, the moment i went through the recipe and saw these amazing pictures i was literally blown away. So happy to share this recipe by Dhanya Samuel with all my readers today. So let us now just quickly move on to the description and recipe of Fish Moilee that is Kerala style Fish stew with coconut milk. And yes, don’t forget to check out these amazing pictures of the ingredients and the curry and drop in your feedback below in comments.
Over to Dhanya Samuel ….
Let me begin with a huge thanks to Shaheen for this opportunity. It is a great feeling when a fellow blogger invites me to her personal space to share my kind of food with her readers. So when Shaheen requested for a seafood recipe, this is the dish that first came to my mind. Fish Moilee also known as Fish Moily or Fish Molly (ahem, I don’t know where this version came from), a classic fish stew from God’s own country!
Fish Moilee is quintessentially Kerala. It is a celebration of two ingredients that the state is famous for – fresh seafood and coconuts. With an enviable coastline, there is no dearth for amazing seafood in Kerala and there is such a huge range of dishes that celebrates this produce. And of course coconuts, that sweet creamy lush fruit that has taken the world by storm.
The origin of this dish is heavily speculated; while some say it is influenced by the Portuguese cuisine, many others believe it was created to suit the mild palates of the British officers. I lean towards the latter theory as Fish Moilee uses very few spices and has a subtle and creamy flavor.
It is an extremely simple dish to prepare, one that can be made in less than 30 minutes. Best paired with steamed rice or appams (also known as hoppers); you need something soft to soak up all that delicious gravy. Get your hands on the freshest seafood for this dish. Any kind of white fish can be used but I found some amazing Spanish mackerel (king mackerel or king fish) at the market which does absolute justice to the flavours of this stew.
And of course don’t forget the second star ingredient – fresh coconut milk, both thin and thick. If you are new to cooking with coconut milk, the first extract that you get without adding any water is called the thick milk and the second extract (with added water) is the thin one. While cooking, you always add the thin milk first to avoid splitting and add the thick milk only right at the end. If you are using store bought coconut milk, then you will need to thin it out with water before using. There is another version of this dish in which the fish pieces are shallow fried first and then cooked in the coconut milk gravy. But I like it better without that added step as it keeps the fish moist and succulent.
So let’s get cooking this deliciously spiced, creamy and lush Fish Moilee!