Prawn Moilee
A luxurious South Indian curry featuring succulent prawns in a creamy coconut sauce flavored with aromatic spices, curry leaves, and green chilies. This fragrant moilee combines the sweetness of coconut milk with the perfect balance of heat and spice.
Ingredients
- •6 whole green chillies
- •55 ml vegetable oil
- •2 tsp mustard seeds
- •30 whole fresh curry leaves
- •300 g Spanish white onions
- •15 g garlic paste
- •15 g ginger paste
- •2 tsp fine sea salt
- •1 tsp black pepper
- •1¼ tsp ground turmeric
- •25 g fresh root ginger
- •400 ml coconut milk
- •250 ml coconut cream
- •24 whole large prawns
- •300 g medium tomatoes
- •4 wedges lemon
- •to serve
Cooking Instructions
- 1.
Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
5 min
- 2.
Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
3 min
- 3.
Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
14 min
- 4.
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
6 min
- 5.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
20 min
- 6.
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
3 min
- 7.
Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
6 min
- 8.
Serve scattered with the fried curry leaves, with lemon wedges on the side.
2 min