How to make Kerala-style prawn moilee

How to make Kerala-style prawn moilee

This delicious curry is packed with juicy prawns and tempered with coconut milk

Last updated:
Cuisine:
Cook time:25m
Prep time:30m
Servings:2

Ingredients

8-10 pieces (medium size) prawns

½ tsp turmeric powder

Salt, to taste

2 tsp lemon juice

3 tbsp coconut milk powder

2 tbsp sunflower oil  

1 tsp mustard seeds

1 tbsp julienned ginger

7-8 curry leaves

2 slit green chillies

1 onion, sliced

1 tsp turmeric powder

1 tbsp coriander fresh

1 tsp diced raw mango

1 tbsp diced ripe mango

1 medium-sized tomato, sliced

Method

1. Marinate the prawns with half teaspoon turmeric, salt and one teaspoon of lemon juice, and set aside for 20 minutes.

2. Dilute three tablespoons of coconut milk powder with 1 cup of cold water and set aside.

3. Heat up oil in a pan, add mustard seeds, let it crackle in the hot oil, then add the ginger, curry leaves and chilli. Sauté for 1 to 2 minutes. Add sliced onions and again cook for 2 to 3 minutes.

4. Cook the onion until it sweats well, then add some turmeric powder followed by the diluted coconut milk. Let the curry cook for 3 to 4 minutes, until it’s nice and creamy.

5. Add the marinated prawns and cook for a further 7 to 8 minutes.

6. Add fresh coriander, diced raw and ripe mangoes, sliced tomatoes and remaining 1 teaspoon of lemon juice and cook it for 2 minutes.

7. Serve with hot steamed rice.

Chef Prashant Chipkar
Chef Prashant Chipkar
Chef Prashant Chipkar
Head Chef at Dubai's Masti restaurant

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