Victorian Fish Molee

Victorian Fish Molee is a traditional Anglo-Indian recipe from the 1860s for a for a classic curry of fried fish cubes in a spiced coconut milk base with vinegar. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Fish Molee.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Chilli Recipes Spice Recipes Milk Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume: THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

114.—Fish Mooloo

Fry the fish and let it cool. Scrape a cocoanut, put a teacupful of hot water into it, rub it well, strain
it and put aside; then put two spoonfuls more of water; strain this also; cut up three or four green
chilies, and as many onions as you like, with half a garlic. Fry them with a little ghee, and whilst
frying put the last straining of the cocoanut water in with the ingredients till it is dry; then add the
first water of the nut, and pour the whole over the fish, with some vinegar, ginger, whole pepper, and
salt to your taste.

Modern Redaction

This is an interesting recipe; a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East Asia, such as Singapore. What's presented here is one of the earliest recorded Anglo-Indian versions of the dish. The dish is also known as 'fish molly'.

Ingredients:

1 large fish, cleaned, scaled and cubed
250ml coconut milk
4 tbsp thin coconut milk
3 chillies, chopped
4 onions, chopped
1 garlic clove, chopped
6 tbsp ghee
4 tbsp white vinegar
1/2 tsp ground ginger
6 black peppercorns
salt, to taste

Method:

Heat a little oil in a frying pan. When hot use to fry the fish cubes for about 6 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.

Add the ghee and use to fry the onions, chillies and garlic for about 6 minutes, or until soft and beginning to colour. Add the thin cocomut milk and cook for about 8 minutes, or until the mixture is almost dry.

Return the fish to the pan, cook for 2 minutes then pour in the coconut milk. Season with the vinegar, ginger, peppercorns and salt, to taste.

Bring to a simmer and cook for 10 minutes, until the fish is done through and the gravy has thickened.

Turn into a warmed bowl and serve. Today this is typically served garnished with fried cashew nuts and savoy cabbage.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.