South Indian Prawn Moilee
This fragrant South Indian prawn moilee combines succulent prawns in a silky coconut milk curry infused with aromatic spices, ginger, and green chilies. A comforting coastal dish that's elegant enough for dinner parties yet simple enough for weeknight meals.
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Servings: 4
Calories: 285kcal
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
Avoid overcooking prawns to keep them tender - they should be just cooked through
Use full-fat coconut milk for the richest, creamiest texture
Fresh curry leaves can be added with the aromatics for authentic flavor
The dish tastes even better the next day as flavors meld together
Substitute prawns with firm white fish fillets if preferred
Adjust green chilies according to your spice tolerance
Best served immediately with appams, steamed rice, or soft bread
Nutrition
Calories: 285kcal | Carbohydrates: 8g | Protein: 18g | Fat: 22g | Saturated Fat: 18g | Cholesterol: 143mg | Sodium: 580mg | Potassium: 420mg | Fiber: 2g | Sugar: 4g