Imported from the web

Prawn Moilee

Name: Prawn Moilee
Prep time: 15 min
Cook time: 49 min
Total time: 64 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 6 green chillies (Stalks removed; each chilli sliced into 3 or 4 long strips); 55 ml vegetable oil (40 ml for the curry and the remaining 1 tbsp for frying the curry leaves); 2 tsp mustard seeds; 1 tbsp fresh curry leaves (20 leaves for the curry; the remainder for frying); 300 g Spanish white onions (Sliced; a little chunky is good); 15 g garlic paste; 15 g ginger paste; 2 tsp fine sea salt; 1 tsp freshly ground black pepper; 1.25 tsp ground turmeric; 25 g fresh root ginger (Cut into matchsticks); 400 ml coconut milk; 250 ml coconut cream; 24 large prawns; 300 g medium tomatoes (Cut into small bite-sized wedges); lemon wedges (To serve)

Recipe by Naved Nasir, Kavi Thakrar and Shamil Thakrar

Imported by Murray West on SeeMeCook

A light, fragrant South Indian-style prawn curry simmered in coconut milk and coconut cream, with green chillies, ginger, curry leaves, and tomatoes. Serve with crisp fried curry leaves and lemon wedges, alongside idiyappam or steamed rice.

4 servings64 minSouth Asian

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

6 green chillies (Stalks removed; each chilli sliced into 3 or 4 long strips)
55 ml vegetable oil (40 ml for the curry and the remaining 1 tbsp for frying the curry leaves)
2 tsp mustard seeds
1 tbsp fresh curry leaves (20 leaves for the curry; the remainder for frying)
300 g Spanish white onions (Sliced; a little chunky is good)
15 g garlic paste
15 g ginger paste
2 tsp fine sea salt
1 tsp freshly ground black pepper
1.25 tsp ground turmeric
25 g fresh root ginger (Cut into matchsticks)
400 ml coconut milk
250 ml coconut cream
24 large prawns
300 g medium tomatoes (Cut into small bite-sized wedges)
lemon wedges (To serve)

Steps

1
Remove and discard the stalks from the green chillies. Slice each chilli into 3 or 4 long strips and set aside.
2
Place a large saucepan over medium heat. Add 40 ml of the vegetable oil and let it warm for a few seconds.
3
Add the mustard seeds and 20 curry leaves to the warm oil. Let them crackle for a few seconds.
4
Add the sliced onions and sauté lightly for 12–14 minutes, until soft but not coloured.
5
Add the garlic paste, ginger paste, sea salt, black pepper, and turmeric. Sauté for 3 minutes, stirring regularly.
6
Add the sliced chillies and ginger matchsticks. Cook for 3 minutes.
7
Pour in the coconut milk and coconut cream. Simmer for 20 minutes, stirring occasionally.
8
While the curry simmers, place a small frying pan over medium-high heat and add the remaining 1 tbsp vegetable oil.
9
Add the remaining curry leaves to the frying pan and fry for 1 minute, until crisp. Drain them on kitchen paper and set aside.
10
Add the prawns to the coconut sauce.
11
Add the tomato wedges to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked. Do not overcook them or they will become tough.
12
Serve the curry scattered with the fried curry leaves, with lemon wedges on the side.

Notes

To prepare in advance, make the sauce through the coconut-milk simmering step, then chill and refrigerate. Reheat and continue with frying the curry leaves and adding the prawns and tomatoes just before serving. The curry is served at Dishoom with idiyappam (string hoppers); steamed rice is also suitable.