Wookiee Hut Cuisine presents:
Elassar Moilee
by Susu & Runt

Elassar Targon, the Devaronian corpsman of Wraith Squadron, may not have been raised by his own parents. The Wraiths split up KP duties based on discussions about their favorite foods. The better something sounds, the more likely the others will have you make it for them! Much to the squadron's surprise, Elassar spoke of heavily spiced, intricate preparations by his "Meenuh." The descriptions made their mouths water. Everyone assumed it was a Devaronian word for "Mother," but it was soon apparent that "Meenuh" and "Mama" were clearly different people. Perhaps a maid or a nanny? In any case, he only rarely spoke of anyone in his family other than this Meenuh. Whoever she was, she was now gone, and Elassar missed her terribly.

Meenuh often made a coconut-infused dish for him, and it was his very favorite. He loved it so much that she often called him "Moilee," after the dish, which is called a "meenie moilee," as sort of play on their names. He's made this fish or seafood dish exactly once for the Wraiths. It was sublime and lucious, and everyone moaned sensually at its rich, complex flavor, but it made Elassar pine for his Meenuh so badly that he kept breaking out into tears during the preparation and serving!

The flavor haunted the squad ever after; it was so delicious that the Wraiths have tried to reproduce it, even though Elassar refused to speak of it or make it again. So they resorted to questioning him in his sleep. His roommate noted he not only talks in his sleep, but actually can carry out a conversation while deeply somnabulent. They took turns asking him about the recipe, and listened to his cryptic mutterings, night after night. This is what they created, and they call it the "Elassar Moilee," but only when he's out of earshot! (He did use the name "E-Moy Lii" as an undercover name once ... but that's another story!)

The coconut suppresses the fire you'd otherwise feel in this spicy dish, in addition to giving it its distinctive flavor and texture. It's good! If you have a mortar and pestle, its an ideal way to grind whole spices for a punchier, fresher flavor.

  • 1/4 cup vegetable oil, preferably a light oil
  • 2 teaspoons coriander, ground
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon of mustard, ground (English is best)
  • 1/2 teaspoon of turmeric
  • 1/4 cup fresh ginger, cut into matchsticks or chopped
  • 2 teaspoons garlic, finely minced or sliced
  • 4 bay leaves, whole
  • 2 cups onions or whole scallions, chopped
  • 4 cups of fish, cut or broken up OR seafood like shrimp, mussels, oysters, etc. OR chicken, cut into similar sized pieces
  • 1 cup coconut milk or coconut cream
  • 1 to 2 tablespoons lime or lemon juice (about 1 fruit's worth)
Heat the oil in a wok or large frypan over high heat until its barely smoking, then reduce heat to medium-high. Add the following ingredients in order: coriander, cayenne, mustard, turmeric, ginger, garlic, bay leaves, onions. Cook with stirring / tossing till the onions are cooked through. Add the fish and toss till just cooked (note: you can use precooked fish or seafood or chicken here). Stir in the coconut milk and stir to make a thickened, yellow-colored sauce, and cook till heated. Remove from the heat and season with lime or lemon juice, and salt and pepper to taste. Serve over rice or with flatbread, like pita or naan or roti.

Refrigerate leftovers. Its even spicier and nicer the next day!

Serves 4 hungry people as dinner, or 8 as part of a bigger multi-course meal.

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