Fish moilee/moily or fish molee [1] (meen molee) is 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. [2] [3]
The name may be associated with a kind of curry known among Malayali of Southern India as Moli. [3]
Asia is the largest continent in the world by both land area and population. It covers an area of more than 44 million square kilometers, about 30% of Earth's total land area and 8% of Earth's total surface area. The continent, which has long been home to the majority of the human population, was the site of many of the first civilizations. Its 4.7 billion people constitute roughly 60% of the world's population.
Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. It is not to be confused with leaves from the curry tree, though some curries do include curry leaves. Curry is also found in the native cuisines of many South East Asian and East Asian countries due to ancient contact with South Asia.
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to enable dishes unique to a region.
Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.
A samosa is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas.
Pilaf, pilav or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Sosatie is a traditional South African dish of meat cooked on skewers. The term derives from sate and saus. It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat is skewered and cooked by braaing (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
Massaman curry is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from three sources: Persia, the Indian Subcontinent, and the Malay Archipelago with ingredients more commonly used in native Thai cuisine to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries.
Fried noodles are common throughout East Asia, Southeast Asia and South Asia. Many varieties, cooking styles, and ingredients exist.
Jalfrezi is a stir-fried curry dish originating in Bengal and popular throughout South Asia. Jalfrezi means "hot-fry". It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes.
Ximian are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. Youmian is also used in some dishes in overseas Chinese communities.
The history of Indian cuisine consists of cuisine of the Indian subcontinent, which is rich and diverse. The diverse climate in the region, ranging from deep tropical to alpine, has also helped considerably broaden the set of ingredients readily available to the many schools of cookery in India. In many cases, food has become a marker of religious and social identity, with varying taboos and preferences which has also driven these groups to innovate extensively with the food sources that are deemed acceptable.
Steamed curry is a Southeast Asian type of curry steam-cooked in banana leaves and served with cooked rice. In Laos, it is also roasted on embers. The base of the curry is made with a curry paste with or without the addition of coconut cream or coconut milk and eggs. A wide range of leaves and staple ingredients are also added to the dish, such as:
Khao poon ; also known as Lao royal vermicelli curry soup or Lao laksa and sometimes spelled kapoon, khao poun or khao pun) is a popular national noodle soup of Laos. Khao poon is one type of Lao rice vermicelli soup that is often made with pounded chicken, fish, or pork in coconut milk broth and seasoned with common Lao ingredients such as fish sauce, padaek, lime leaves, galangal, garlic, shallots, Lao chillies, and fish mint. Different versions of the dish are also in Malaysia, Thailand, Indonesia, Cambodia, Singapore, and the United States.
Congee is a form of savoury rice porridge made by boiling rice in a large amount of water until the rice softens. Depending on rice-water ratio, the thickness of congee varies from a Western oatmeal porridge to a gruel. Since the history of rice cultivation in Asia stretches back to the Baiyue-inhabited lower Yangtze circa 10000 BC, congee is unlikely to have appeared before that date. Congee is typically served with side dishes, or it can be topped with meat, fish and pickled vegetables.
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak—are sweet dessert soups.
Curry, a spicy South Asian-derived dish, is a popular meal in the United Kingdom. Curry recipes have been printed in Britain since 1747, when Hannah Glasse gave a recipe for a chicken curry. In the 19th century, many more recipes appeared in the popular cookbooks of the time. Curries in Britain are widely described using Indian terms, such as korma for a mild sauce with almond and coconut, Madras for a hot, slightly sour sauce, and pasanda for a mild sauce with cream and coconut milk. One type of curry, chicken tikka masala, was created in India, but has become widespread enough to be described as the national dish of the United Kingdom.
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