Malabar Shrimp In Coconut Sauce Meen Molee Recipes

DIPPING SAUCE FOR COCONUT SHRIMP

Dipping Sauce for Coconut Shrimp image

A simple delicious dipping sauce!

Provided by abcd1234

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 1h5m

Yield 4

Number Of Ingredients 3

Ingredients

½ cup orange marmalade
2 teaspoons stone-ground mustard
1 teaspoon prepared horseradish

Steps:

Whisk the orange marmalade, mustard, and horseradish together in a bowl. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 101.5 calories, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 0.1 g, Sodium 56 mg, Sugar 24.1 g

MALABAR PRAWNS

Malabar prawns image

Make one of Kerala's staple dishes - malabar prawns, a speciality of the South Indian coast. They're quick and easy to prepare and full of distinct flavours

Provided by Surender Mohan

Categories Lunch, Side dish, Starter

Time 27m

Number Of Ingredients 12

Ingredients

400g raw king prawns
2 tsp turmeric
3-4 tsp Kashmiri chilli powder
4 tsp lemon juice , plus a squeeze
40g ginger , half peeled and grated, half finely sliced into matchsticks
1 tbsp vegetable oil
4 curry leaves
2-4 green chillies , halved and deseeded
1 onion , finely sliced
1 tsp cracked black pepper
40g fresh coconut , grated
½ small bunch coriander , leaves only

Steps:

Rinse the prawns in cold water and pat dry. Toss them with the turmeric, chilli powder, lemon juice and grated ginger and set aside.
Heat the oil in a pan and add the curry leaves, chilli, sliced ginger and onion. Cook until translucent, about 10 mins, then add the black pepper.
Toss the prawns in with any marinade, and stir-fry until cooked, about 2 mins. Season if required and add a squeeze of lemon juice. Serve sprinkled with the coconut and coriander leaves.

Nutrition Facts : Calories 171 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 0.8 milligram of sodium

SORBET WITH COCONUT SAUCE

Sorbet With Coconut Sauce image

Provided by Food Network Kitchen

Time 10m

Number Of Ingredients 0

Ingredients

Steps:

Puree 1 1/4 cups light coconut milk, 2 tablespoons dark brown sugar, 6 mint leaves and 1/8 teaspoon each cayenne pepper and kosher salt in a blender. Scoop mango sorbet into bowls, drizzle with the coconut sauce and top with chopped pistachios.

PRAWN MOILEE

Prawn Moilee image

A light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk.

Provided by Naved Nasir

Categories Shrimp Curry Chile Pepper Onion Ginger Garlic Coconut Tomato

Yield 4 servings

Number Of Ingredients 16

Ingredients

6 green chillies
55ml (about ¼ cup) vegetable oil
2 tsp. mustard seeds
30 fresh curry leaves
300g (2 cups) Spanish white onions, sliced (a little chunky is good)
15g (1 Tbsp.) garlic paste
15g (1 Tbsp.) ginger paste
2 tsp. fine sea salt
1 tsp. freshly ground black pepper
1¼ tsp. ground turmeric
25g (¼ cup) fresh root ginger, cut into matchsticks
400ml (about 2 cups) coconut milk
250ml (about 1 cup) coconut cream
24 large prawns
300g (about 1 ½ cups) medium tomatoes, cut into small bite-sized wedges
Lemon wedges, to serve

Steps:

Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
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.
Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
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.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
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.
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.
Serve scattered with the fried curry leaves, with lemon wedges on the side.

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