Prawn moilee
Recipe from Indian 101 – Real Indian Recipes Made Simple by Karan Gokani. Published by Bluebird on 11th September (£28, hardback). Photography by Ola O. Smit.
Prawn moilee
Try our flavourful prawn moilee recipe, made with prawns, coconut milk and a medley of herbs and spices.
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 2
Ingredients
- 250g Prawns, heads and shells removed and deveined
- 2 tsp Salt
- 0.5 tsp Black pepper
- 0.75 tsp Ground turmeric
- Half of a lime, juiced
- 1.5 tbsp Coconut oil
- 0.5 tsp Black mustard seeds
- 0.5 tsp Fenugreek seeds
- 8-10 Curry leaves
- 160g Red onions, thinly sliced
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 1 x 400g Tin thick coconut milk
- 2 Green chillies, stems removed, slit in half lengthways
- 6-8 Cherry tomatoes (optional), cut in half
Method
Step 1
Mix together the prawns, ½ tsp salt, pepper, ¼ tsp turmeric and lime juice and leave to marinate at room temperature for 15-20 minutes.
Step 2
To make the curry, heat the coconut oil in a pan set over a medium heat. Add the mustard seeds and fenugreek seeds. Once the mustard seeds begin to crackle, add the curry leaves, onions, ginger and garlic pastes, along with ½ tsp of salt to ensure everything cooks evenly. Continue cooking for 5-6 minutes, stirring occasionally.
Step 3
Once the onions have fully softened and are just beginning to change colour, add the turmeric and the coconut milk and cook for a minute, then add the prawns and simmer over a low heat for 8-10 minutes.
Step 4
Add the green chillies, tomatoes (if using) and the remaining 1 tsp of salt and cook for a further minute. Add more water if you prefer it thinner, and check the seasoning. Serve hot.
