Where it comes from
A Syrian Christian dish from Kochi that carries a Portuguese accent — mild, pale gold, and served at Christmas alongside appams. The name likely traces to 'moly', an Anglo-Indian corruption of a Malay stew.
Method
- 1
Marinate
10:00Rub the fish with turmeric, pepper and salt and rest.
- 2
Sweat the aromatics
08:00Soften shallots, ginger, chilli and curry leaves in coconut oil without browning.
- 3
Poach
08:00Add thin coconut milk, bring to a bare simmer, slide in the fish and cook uncovered.
- 4
Finish
03:00Take off the heat, pour in thick coconut milk, and swirl the pan — never stir the fish.
Cook's notes
- Nothing should brown in a moilee; it should stay pale gold.
- Boiling thick coconut milk splits it — add it off the heat.
