Prawn Moilee
Delicate Kerala prawn curry cooked in thin coconut milk with green chillies and turmeric — a mild, silky stew that contrasts with Kerala's fiery fish curries. Popular at festive tables and in Kerala-Christian households.
Cuisines
Travancore
Kerala
Kerala Christian
Pondicherry
Malabar
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | prawns, cleaned and deveined |
| 2 tablespoons | coconut oil |
| 1 | onion, thinly sliced |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 | green chilies, slit |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1 cup | coconut milk |
| 1 | tomato, chopped |
| 1 sprig | curry leaves |
| 1 tablespoon | lemon juice |
| 1 | salt to taste |
| 1 | black pepper to taste |
Instructions
- 1 Heat coconut oil in a pan over medium heat.
- 2 Add sliced onions and sauté until they turn translucent.
- 3 Add minced garlic, ginger, and green chilies. Sauté for another minute.
- 4 Stir in turmeric powder and coriander powder, and cook for a few seconds until fragrant.
- 5 Add the chopped tomato and cook until it softens.
- 6 Pour in the coconut milk and bring it to a gentle simmer.
- 7 Add the cleaned prawns to the pan and cook for 5-7 minutes until they turn pink and are cooked through.
- 8 Season with salt and black pepper to taste.
- 9 Add curry leaves and lemon juice, stir well, and remove from heat.
- 10 Serve hot with steamed rice or appam.
Tips
For a richer flavor, use freshly extracted coconut milk and adjust the number of chilies to your spice preference.