D k or Xmas l n h

Th s lass d sh ro erala was ada ted to s t the taste ds o the Portuguese

BY DHANYA SAMUEL

Lamb or seafood is often the protein of choice hen it comes to hristmas feasts. ut this festi e season hy not try a different rotein duc ost eo le thin duc is a di cult meat to re are and coo that s a misconce tion. t s just the unfamiliarity that stops most people from trying it out. e are luc y to get e cellent uality duc gro n right here in ustralia so there’s nothing really stopping you from trying it out.

ere s a delicious reci e to get you started. Today’s dish is inspired by a traditional and famous seafood re aration from erala no n as Fish or Meen Molee/Moilee (pronounced olly ) more o ular in the central regions of the state.

The Molee is essentially a coconut milkased curry s iced ith green chillies and lac e ercorns in hich fish ieces are coo ed. The medley of coconut ith chillies and e ercorns is a classic in erala s cuisine and several dishes, both vegetarian and nonegetarian are made using this fla our rofile. ur risingly each dish if coo ed this ay ould taste com letely different from the other des ite ha ing similar core ingredients.

There are uite a fe stories a out the history of this dish, the most popular being that Fish olee as in ented during the ortuguese reign in erala. egend has it that the curries made y local coo s ere too s icy for the ortuguese o cials so coconut mil as added to tone do n the heat. This ersion as first made y a oman called olly hence the name.

The veracity of this story can be contested, but since then, the Molee has become a fa ourite ith locals and tourists ali e. I have tasted or read about all kinds of seafood Molees; the traditional choices being arimeen ( earl s ot) and omfret among others. ut you can find ariations ith ingfish ra ns and lo sters too.

The first time I heard of a Duck Molee as hen came across a reci e y eeth anardhanan ( ha e no clue ho he is ). am glad decided to gi e it a try. h oy it as a totally delicious affair. o e en though the base is same, you really can’t compare this to a Meen Molee as the flavours imparted by the duc ma es it different. ut it s en oya le nonetheless es ecially if you lo e duc meat. hat found most interesting as the contrast of the flavours; the robust meatiness of the duc accentuated y the creamy s eetness of the coconut. The uantity of the chillies and pepper has to be amped up as the duck meat ould a sor more than seafood. used uc Maryland for this recipe, but you can use any cut that you refer. o lea e the ones in as they add more fla our to the final dish.

You can also use the recipe to make a Fish olee instead ad ust the s ices accordingly. Also, tomatoes are a must; another signature ingredient added for that mild sourness.

So let’s get this lip-smacking Duck Molee coo ing. t is est aired ith steamed rice or a ams ( erala style fermented rice anca es).

Du Ck Molee

I NGREDIENTS

● 4 Duck Maryland; skin on, but excess fat and skin trimmed

● 3 tbsp coconut oil

● 1 tsp mustard seeds

● ½ tsp fenugreek seeds

● 3 sprigs curry leaves (reserve some for garnish)

● 2 medium onion; nely sliced

● 3 medium garlic cloves; nely chopped

● 1 inch ginger; nely chopped

● 6-7 green chillies, slit in half (medium heat); adjust according to heat preferences

● 1 tsp turmeric powder

● 1 – 1.5 tsp freshly milled black pepper (adjust to heat preferences)

● Salt, to season

● 400ml coconut milk (if using fresh, 2nd extract)

● ½ cup coconut cream (or thick 1st extract)

● 1 large tomato; cut into quarters

METHOD

● In a heavy bottom pan, heat half of the coconut oil and sear the duck pieces on both sides in batches. Keep aside.

● In the same pan, add the remaining coconut oil and add the mustard seeds. Allow the seeds to splutter and then add the fenugreek seeds, curry leaves, green chillies, ginger and garlic.

● Cook on medium heat for a minute and then add the onions. Mix and sauté till the onions are light brown and then add the turmeric powder and black pepper powder. Mix well and add the duck pieces. Season with salt and add 400ml coconut milk.

● Mix well to combine, cover partially and cook on low heat till the duck pieces are tender. Check occasionally and if the gravy feels thick, add some water (not too much though).

● Add the coconut cream and the tomato pieces; check and adjust the seasoning. Simmer for another 2 minutes and remove.

● Garnish with curry leaves.