Prawn Moilee
A South Indian coconut milk curry with marinated prawns, curry leaves and tomatoes.
Nice! Don't forget to send a photo. Show how it came out.
Ingredients
- 1.5 lb shrimp, peeled and deveined, tails on
- 1 tbsp ginger, peeled and finely chopped
- 1/2 tsp salt, for the marinade
- 1/2 tsp turmeric
- 3 tbsp oil or ghee, divided
- 12-14 curry leaves, essential to moilee
- 1 jalapeño or Serrano chili, slit
- 6 oz cherry tomatoes or 1 large juicy ripe Roma tomato, sliced
- 1 tsp coriander powder
- 1 can coconut milk, 13.5 oz, Goya
- cilantro, chopped, for garnish
- 1 onion, medium, sliced
- 1/2 tsp mustard seeds
- salt, for the curry
Steps
1Marinate the prawns
- Put 1.5 lb shrimp, peeled and deveined with tails on, in a bowl.
- Add 1/2 tsp salt.
- Add 1/2 tsp turmeric.
- Add 1 tbsp ginger, peeled and finely chopped, and mix well.
- Marinate for 30 minutes, or while you prep the rest of the ingredients.
2Fry the prawns
- Heat 1 tbsp oil in a pot.
- Sauté the prawns for a few minutes, until they start to curl up.
- Remove the prawns to a plate.
3Build the curry
- Heat 2 tbsp oil in the same pot.
- Once the oil is hot, add 1/2 tsp mustard seeds and cook until they start to pop.
- Add 12-14 curry leaves and sauté until they start crackling.
- Once the curry leaves start to turn a little brown, add 1 medium onion, sliced, and sauté for 7-8 minutes, until light golden brown.
- Add 1 jalapeño or Serrano chili, slit.
- Add 6 oz cherry tomatoes or 1 large juicy ripe Roma tomato, sliced.
- Season with salt.
- Add 1 tsp coriander powder and cook the tomatoes until they are soft.
4Add the coconut milk and serve
- Add the prawns back in and cook for a minute.
- Lower the heat and stir in 1 can coconut milk and mix well.
- Cook for 5-6 minutes, or until the prawns are fully cooked; the cook time will depend on the size of the prawns.
- Garnish with chopped cilantro and serve immediately with warm basmati rice.