Entree: India – Kerala Malabar – Prawn Moilee (Prawns gently simmered in a lightly spiced coconut milk and curry-leaf sauce typical of Kerala)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) large prawns, peeled and deveined (tails on if preferred)
- 2 tbsp (30 ml) coconut oil
- 1 tsp (5 ml) mustard seeds
- 1 tsp (2 g) turmeric powder
- 1 medium onion, thinly sliced, about 5 oz (140 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 inch (2.5 cm) piece fresh ginger, julienned (about 10 g)
- 2–3 green chilies, slit (adjust to taste)
- 10–12 curry leaves
- 1 small tomato, chopped, about 4 oz (115 g)
- 1 can (14 oz) (400 ml) coconut milk
- 1/2 cup (120 ml) water
- 1 tsp (5 g) sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lemon juice
- Fresh cilantro leaves for garnish

Instructions

1. Heat coconut oil in a wide skillet over medium heat until shimmering. Add mustard seeds and let them sputter for a few seconds.
2. Add sliced onion and sauté until translucent and soft, about 5–7 minutes. Stir in garlic, ginger, green chilies, turmeric, and curry leaves; cook 1–2 minutes until fragrant.
3. Add chopped tomato and cook until it softens and begins to break down, about 3 minutes.
4. Pour in coconut milk and water, stir to combine, and bring the mixture to a gentle simmer. Add sugar and salt, adjusting seasoning to taste.
5. Add prawns to the simmering sauce in a single layer. Gently simmer until prawns turn opaque and are cooked through, about 4–6 minutes depending on size.
6. Finish with lemon juice, taste and adjust salt or acidity, then remove from heat. Garnish with fresh cilantro and serve hot with steamed rice or appam.