📝 About This Recipe
Tracing its lineage to the Kristang community of Malacca, Fish Moolie is a sublime fusion of Portuguese heritage and Malay spice. This delicate yellow curry features tender white fish bathed in a velvety coconut gravy infused with fresh turmeric, ginger, and the gentle heat of green chilies. Unlike its fiery Indian cousins, the Eurasian Moolie is celebrated for its refined, creamy balance and aromatic complexity, making it a true jewel of Southeast Asian fusion cuisine.
🥗 Ingredients
The Fish and Marinade
- 600 grams White Fish Fillets (Snapper, Sea Bass, or Cod cut into thick chunks)
- 1/2 teaspoon Turmeric Powder (for the marinade)
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Lime Juice (freshly squeezed)
The Aromatics (Rempah)
- 8 pieces Shallots (thinly sliced)
- 4 cloves Garlic (thinly sliced)
- 2 inch piece Fresh Ginger (cut into thin julienne matchsticks)
- 1 inch piece Fresh Turmeric (pounded or finely grated)
- 4-6 pieces Green Chilies (slit lengthwise but kept whole)
- 2 stalks Lemongrass (bruised, white parts only)
The Gravy and Finishing
- 400 ml Coconut Milk (separated into 100ml thick and 300ml thin/diluted)
- 3 tablespoons Vegetable Oil (for sautéing)
- 2 medium Tomato (cut into wedges)
- 1 small Yellow Onion (sliced into rings)
- 1 handful Coriander Leaves (for garnish)
👨🍳 Instructions
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1
Pat the fish fillets dry with paper towels. Rub them thoroughly with 1/2 teaspoon of salt, 1/2 teaspoon of turmeric powder, and the lime juice. Let them marinate for 15-20 minutes.
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2
In a large wide pan or wok, heat 2 tablespoons of oil over medium heat. Sear the fish chunks briefly for about 1 minute per side—they should not be fully cooked, just lightly firmed up. Remove and set aside.
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3
Wipe the pan clean or use a fresh one. Heat the remaining 1 tablespoon of oil. Add the sliced shallots, garlic, and ginger matchsticks.
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4
Sauté the aromatics for 3-4 minutes until the shallots become translucent and fragrant, ensuring the garlic doesn't brown too deeply.
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5
Add the bruised lemongrass, fresh turmeric, and the slit green chilies. Stir-fry for another 2 minutes until the oil begins to take on a beautiful golden hue.
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6
Pour in the 300ml of thin coconut milk (or coconut milk diluted with a little water). Bring the mixture to a very gentle simmer over medium-low heat.
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7
Add the onion rings and allow them to soften in the simmering liquid for about 3 minutes.
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8
Carefully slide the seared fish chunks back into the pan. Ensure they are mostly submerged in the liquid.
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9
Add the tomato wedges. Simmer gently for 4-5 minutes. Avoid stirring vigorously so the fish chunks remain intact.
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10
Lower the heat to the lowest setting and pour in the 100ml of thick coconut milk. This creates the signature creamy finish.
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11
Taste the gravy and add more salt if necessary. The flavor should be creamy, mildly spicy, and bright from the ginger.
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12
Once the gravy is heated through (do not let it boil after adding the thick coconut milk or it may split), turn off the heat.
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13
Transfer carefully to a serving bowl and garnish generously with fresh coriander leaves.
💡 Chef's Tips
Always use fresh turmeric if possible; it provides a vibrant color and earthy depth that powder cannot replicate. Do not let the curry boil vigorously once the fish and thick coconut milk are added, as this will cause the fish to break and the sauce to curdle. If you prefer a tangier sauce, add a few slices of 'asam gelugur' (dried tamarind skin) during the simmering stage. For a truly authentic Kristang texture, the ginger must be julienned into very fine sticks so they provide a pleasant crunch rather than an overwhelming bite. Using a firm white fish like Snapper prevents the meat from disintegrating into the delicate sauce.
🍽️ Serving Suggestions
Serve steaming hot alongside fragrant Basmati rice or Jasmine rice. Accompany with a side of 'Achar Awak' (pickled vegetables) to provide a sharp contrast to the creamy gravy. Pairs beautifully with a crisp, chilled Chenin Blanc or a light Riesling. For a traditional Eurasian breakfast, serve the leftovers with crusty French baguette or 'Roti Jala' for dipping. A side of simple stir-fried kangkung (water spinach) with garlic complements the meal perfectly.