Creamy South Indian Prawn Moilee Recipe
I’m convinced that creamy South Indian prawn moilee might just be the most underrated curry in my kitchen repertoire. While everyone’s obsessing over butter chicken and tikka masala, this silky coconut masterpiece sits quietly in the corner, practically begging for attention. The thing is, once you taste those plump prawns swimming in that aromatic, spice-kissed sauce, you’ll wonder why you’ve been sleeping on Kerala’s coastal cuisine for so long.
Why You’ll Love this Creamy South Indian Prawn Moilee
When you’re craving something that feels like a warm hug from your kitchen, this creamy prawn moilee delivers exactly that comfort you’re seeking.
I love how this dish transforms simple ingredients into pure magic. The coconut milk creates this silky, dreamy sauce that clings perfectly to tender prawns.
You’ll get layers of flavor, from the gentle heat of green chilies to the aromatic ginger and garlic paste.
What makes this special? It’s forgiving, even if you’re slightly nervous about cooking seafood. The quick cooking time means you can’t really mess it up.
What Ingredients are in Creamy South Indian Prawn Moilee?
This prawn moilee keeps things beautifully simple, which is exactly what I need when I want something impressive without the stress.
You’re looking at ingredients that work together like they were meant to be best friends, each one bringing something special to the party. The star players here are prawns and coconut milk, but don’t overlook the supporting cast.
Fresh ginger, garlic, and green chilies create this aromatic base that makes your kitchen smell absolutely divine while you cook.
Ingredients:
- 250 g prawns, deveined
- 1 small onion, thinly sliced
- Small piece ginger, crushed or julienned
- 1 small tomato, quartered
- 3 green chilies, slit
- 4-5 garlic cloves, crushed
- 1 cup coconut milk
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 3 tbsp coconut oil
- Salt to taste
- Fresh coriander leaves
- Lime juice
- Vinegar (for making chili-garlic paste)
A Few Things Worth Knowing
The coconut oil really matters here, so don’t swap it for regular cooking oil if you can help it. It adds this subtle coconut flavor that ties everything together perfectly.
When it comes to prawns, frozen works just fine if that’s what you’ve got. Just make sure they’re completely thawed and patted dry before cooking. Nobody wants watery moilee.
Green chilies can be tricky little things. Some are mild, others will knock your socks off. Start with two if you’re heat-sensitive, then work your way up. You can always add more spice, but you can’t take it back once it’s in there.
Fresh coconut milk gives the best results, but canned coconut milk is totally acceptable for us regular humans who don’t have time to crack coconuts on a Tuesday night. Just give it a good shake before opening, since it tends to separate.
How to Make this Creamy South Indian Prawn Moilee
This prawn moilee comes together faster than you’d expect, which is perfect because who’s time to babysit a complicated curry on a weeknight?
Start with the Flavor Base
First things first, you’ll want to crush those 4-5 garlic cloves with 1 tsp red chili powder and a splash of vinegar to make a paste. Think of this as your flavor bomb that’s going to wake up everything else in the pot. Don’t stress about making it perfectly smooth, just get it mashed up enough that it’ll distribute evenly.
Heat up 3 tbsp coconut oil in a decent-sized pan over medium heat. Once it’s shimmering, toss in your 1 small thinly sliced onion and let it cook until it turns translucent. This takes maybe 3-4 minutes, and you’ll know it’s ready when the onion stops looking raw and aggressive.
Building the Aromatic Symphony
Now comes the fun part where your kitchen starts smelling like a South Indian restaurant. Add your 3 slit green chilies, that small piece of crushed ginger, and the chili-garlic paste you made earlier.
Sprinkle in 1/2 tsp turmeric powder while you’re at it. Give everything a quick sauté for about a minute, just enough to wake up those spices without burning them.
Toss in your 1 quartered tomato and let it cook until it starts breaking down and getting all soft and jammy. This usually takes about 3-4 minutes, and you can help it along by giving it a gentle mash with your spoon.
The Simmering Stage
Add a splash of water and salt to taste, then let everything simmer together for 5-6 minutes. This is where all those flavors get to know each other and create something magical.
The mixture should look saucy but not soupy at this point.
The Grand Finale
Time to add your 250g deveined prawns to the party. Cook them for just 2-3 minutes, stirring gently so they don’t get tough and rubbery.
Prawns are surprisingly delicate creatures that go from perfectly tender to bouncy stress balls faster than you can say “overcook.”
Pour in that 1 cup coconut milk and bring everything to a gentle boil, then immediately turn off the heat. The residual heat will finish cooking everything without turning your prawns into little pink erasers.
The Finishing Touches
Right before serving, squeeze in some lime juice and scatter fresh coriander leaves on top. These bright, fresh flavors cut through the richness and make everything taste more vibrant and alive.
The whole thing should take you maybe 20 minutes from start to finish, which means you can have restaurant-quality curry on the table before your takeout would even arrive.
Creamy South Indian Prawn Moilee Substitutions and Variations
Look, I get it—sometimes you open your fridge expecting prawns and find yourself staring at chicken instead, or maybe you’re dealing with dietary restrictions that make this recipe feel impossible.
Here’s the thing: this moilee works beautifully with firm white fish like cod or halibut. Just adjust cooking time since fish flakes faster than prawns.
No coconut milk? Heavy cream works, though you’ll miss that tropical flavor. For dairy-free options, try cashew cream.
Can’t handle spice? Skip the chili powder entirely—the ginger and garlic still pack flavor.
Want more heat? Add extra green chilies or a pinch of cayenne.
What to Serve with Creamy South Indian Prawn Moilee
Envision this: you’ve got a bowl of fragrant, creamy prawn moilee sitting in front of you, and now you’re wondering what deserves to share the plate with this South Indian masterpiece.
I’m telling you, appams are the dream pairing. Those soft, spongy rice pancakes with their slightly sweet edges? They soak up every drop of that coconut-rich curry like little flavor sponges.
Can’t find appams? No worries. Steamed jasmine rice works beautifully, creating the perfect neutral canvas.
Soft naan or even crusty bread will do the trick too, giving you something to scoop with.
Final Thoughts
Whether you’re serving this alongside fluffy appams or a simple bowl of rice, you’ve got yourself a dish that’ll make your kitchen smell like a coastal spice market and your taste buds do a little happy dance.
Honestly, I think this recipe strikes that perfect balance between impressive and approachable.
You don’t need fancy techniques or hard-to-find ingredients, just good timing and a gentle hand with those prawns.
The creamy coconut base practically does all the heavy lifting for you, while those aromatic spices create something that feels both comforting and exotic.
South Indian Prawn Moilee
Equipment
Ingredients
- 250 g prawns deveined
- 1 small onion thinly sliced
- Small piece ginger crushed or julienned
- 1 small tomato quartered
- 3 green chilies slit
- 4-5 garlic cloves crushed
- 1 cup coconut milk
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 3 tbsp coconut oil
- Salt to taste
- Coriander leaves for garnish
- Lime juice
- Vinegar to make chili-garlic paste
Instructions
- Crush garlic with red chili powder and vinegar to make a smooth paste.
- Heat coconut oil in a pan and sauté onion until translucent. Add green chilies, ginger, curry leaves, and the chili-garlic paste with turmeric; sauté briefly.
- Add tomato pieces and cook until softened. Add water, salt, and simmer for 5-6 minutes.
- Add prawns and cook for 2-3 minutes until they start turning pink.
- Stir in coconut milk, bring to a gentle boil, then immediately turn off heat.
- Garnish with fresh coriander leaves and a squeeze of lime juice before serving.
Notes
Nutrition
Frequently Asked Questions
Can I Make Prawn Moilee Ahead of Time and Reheat It?
I don’t recommend making prawn moilee ahead since prawns become rubbery when reheated. Instead, I’d prepare the coconut curry base beforehand, then add fresh prawns when you’re ready to serve.
How Do I Store Leftover Prawn Moilee and How Long Does It Last?
I’d store leftover prawn moilee in the refrigerator for up to two days in an airtight container. The coconut milk can separate, so I’ll gently reheat and stir before serving again.
What’s the Difference Between Coconut Milk and Coconut Cream for This Recipe?
Coconut milk works perfectly for this recipe since it’s lighter and creates the signature creamy sauce. Coconut cream’s too thick and rich, potentially overwhelming the delicate prawn flavors you’re trying to highlight.
Can I Freeze Prawn Moilee and What’s the Best Way to Do It?
I don’t recommend freezing prawn moilee since coconut milk separates when frozen, creating a grainy texture. If you must freeze it, cool completely, use airtight containers, and gently reheat while stirring.
How Spicy Is Prawn Moilee and Can I Adjust the Heat Level?
Prawn moilee’s moderately spicy with green chilies and red chili powder. I’d reduce the chilies and chili powder for milder heat, or increase them if you want more kick. You’ll control the spice level easily.