Prawn Moilee
Prawn Moilee is a flavorful South Indian South Indian Recipes dish prepared with quality ingredients. Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionRemove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips.
Set to one side.
Place a large saucepan over a medium heat.
Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves.
Let them crackle for a few seconds.
Add the onions and sauté lightly for 12–14 minutes, until soft but not coloured.
Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly.
Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil.
Toss in the rest of the curry leaves and fry for 1 minute, until crisp.
Drain on kitchen paper and set aside.
Add the prawns and tomatoes to the sauce and simmer gently for a further 5–6 minutes, until the prawns are cooked; do not overcook or they will be tough.
Serve scattered with the fried curry leaves, with lemon wedges on the side.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.