Prawn moilee. Boasting tons of flavor from tender prawns and coconut sauce, this simple curry comes together in just 20 minutes making it a perfect choice for busy days. Use frozen prawns to make weeknight meal prep a breeze and pair this classic curry with your favorite naan or rice.
Even though your recipe collection already contain loads of amazing prawn recipes, it’s always fun to add new ideas. And if you are keen to try a delicious dinner recipe, I’m thrilled to share with you a new way to cook your favorite prawns. Whether you’re a prawn lover for as long as you can remember or just want to try a new recipe, here’s a lip-smacking dish just for you.
Prawn moilee or prawns (shrimp) cooked in coconut sauce. Prawns are marinated in subtle spices and then cooked in a delicious curry sauce. The sauce features a myriad of flavors from aromatic spices, coconut milk and curry leaves.
Prawn Moilee Recipe
Marinate prawns (shrimp) - Toss prawns in a little ground turmeric, red chili powder and a splash of fresh lemon juice. And don’t forget salt and pepper. Cover and leave this in the refrigerator until ready to use.
Make curry - Sauté mustard seeds, fenugreek seeds, dried red chillies and curry leaves in a little oil followed by frying onions until they are soft. Coconut oil is one of the key ingredients in the traditional recipe, so opt for it if you’re after that authentic taste. Even though thinly sliced onions are perfect in this dish, adding shallots is also a great idea.
Once the onions are soft, fry ginger and garlic. This curry is subtly spiced, so you’ll only need ground turmeric and red chili powder. Add coconut milk and simmer for about 2-3 minutes. Now, you’ll need to cook the prawns. Once they are cooked, add a few sliced cherry tomatoes. And finally, garnish with more curry leaves.
More Prawn Curry Recipes:
- Prawn Masala
- Goan Prawn Curry
- Malabar Prawn Curry
- Indian Prawn Curry
- Prawn Mango Curry
- Kerala Prawn Coconut Curry
- Prawns Drumstick Curry
Prawn Moilee | Shrimp Moilee | Video
Ingredients
Marinate prawns (shrimp):
- 750 g prawns shrimp, peeled, deveined and tails removed
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- Juice of one small lemon
- Salt and pepper to taste
Prawn moilee curry:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 dried red chilies
- 1 green chili sliced lengthwise
- 1 sprig curry leaves
- ¼ cup thinly sliced onions
- 1 tablespoon chopped fresh ginger
- 1 tablespoon chopped garlic
- ½ teaspoon ground turmeric
- ¼ teaspoon red chili powder
- 1 cup coconut milk
- 5 cherry tomatoes halved
- Salt to taste
- Curry leaves to garnish
Instructions
- Place prawns (shrimp) in a large bowl. Add ground turmeric, red chili powder and lemon juice. Season with salt and pepper. Cover and set aside (preferably in the refrigerator).
- Meanwhile, heat oil in a large frying pan or skillet over medium-high heat.
- Add mustard seeds, fenugreek seeds, dried red chilies, green chilies and curry leaves. Stir fry for a few seconds.
- Add onions. Sauté, stirring occasionally, for about 2-3 minutes or until soft and translucent.
- Add ginger and garlic. Sauté, stirring, for one minute or until fragrant.
- Add ground turmeric and red chili powder. Sauté, stirring, for one minute or until aromatic.
- Add coconut milk. Stir to combine. Season with salt and pepper.
- Bring to the boil. Reduce heat and simmer for about 2-3 minutes.
- Add prawns. Simmer for about 4-5 minutes or until the prawns are cooked through.
- Add cherry tomatoes. Simmer for one minute.
- Garnish with curry leaves.
Notes
- Use coconut oil for authentic taste
- This recipe is a slight variation of traditional method to make the prep process easier
- Substitute prawns with fish if you like
Nutrition
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