Prawn Moilee Recipes

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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

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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