Prawn Moilee

Ingredients for Prawn Marinade

  • 20 pcs large prawns
  • 1/2 small lemon, juiced
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/3 tsp ginger garlic paste
  • 1 tsp mustard oil

Ingredients for Curry

  • 30 curry leaves
  • 2 tsp mustard seeds
  • 1 tbsp ginger garlic paste
  • 1 clove garlic, diced
  • 1 inch ginger, matchsticks
  • 200 ml coconut cream
  • 400 ml coconut milk
  • 2 tbsp palm sugar
  • 3 tbsp tomato puree
  • 1/2 tsp tamarind paste
  • 1 onion sliced
  • 1 tomato, diced
  • 1 tsp turmeric
  • 1/2 small lemon, juiced
  • 3 green chillies, finely chopped
  • 1 tbsp mustard oil

Preparation

  • Marinate the prawns with the lemon juice, garlic-ginger paste, red chilli powder, turmeric powder, cumin powder, and mustard oil for at least 30 minutes.
  • Put a deep cooking pot on medium heat and add 1 tbsp mustard oil once the pan is hot.
  • Add 20 curry leaves and all the mustard seeds (let them crackle).
  • Add the green chilli, ginger matchsticks and onions and sauté for 7-8 minutes.
  • Add the ginger-garlic paste and 1 tsp turmeric and cook for about 2 minutes.
  • Add the coconut milk and coconut cream and bring to a simmer.
  • Add the tomato puree, tamarind paste, and palm sugar.
  • While the curry is coming to a simmer, bring another pan to medium heat and cook the 10 pieces of curry leaves until crisp.
  • Remove the curry leaves and set aside for garnishing.
  • In the same pan, cook the marinated prawns & tomatoes for about 5 minutes.
  • Once prawns are cooked, add the prawns and lemon juice to the curry. Thoroughly mix.
  • Check for seasoning and you are ready to plate. Top it off with crispy curry leaves.
  • Enjoy it with boiled rice or flaky malabar parathas or steaming hot appams.