Prawn Moilee

 INGREDIENTS:

1. Prawns, medium-large, cleaned and deveined, 500 grams
2. Turmeric Powder, 1/2 tsp
3. Lemon Juice, 1/2 tsp
4. Salt, 1/2 tsp (for marination)
5. Oil, 2 tbsp
6. Onion, 1 large, thinly sliced
7. Ginger, 1-inch, julienned
8. Garlic, 4-5, thinly sliced
9. Green Chilis, 4-5, slit lengthwise
10. Curry Leaves, 2 sprigs
11. Turmeric Powder, 1/2 tsp
12. Coriander Powder, 1 tsp
13. Thick Coconut Milk (first extract), 1/2 cup
14. Thin Coconut Milk (second extract), 1 cup
15. Tomato, 1 large, thickly sliced
16. Salt and pepper to taste

METHOD:

Serving Size: 3-4

Toss the cleaned prawns with turmeric, salt and lemon juice. Set aside for 10–15 minutes.

Heat 1 tbsp of oil in a pan over medium-high heat. Add the prawns and cook for about 1–2 minutes per side, just until they change color. Remove and set aside.

Add the remaining oil to the same pan. Add sliced onion, garlic, ginger, green chillies and curry leaves. Sauté gently until the onion softens and turns translucent.

Add turmeric and coriander powder. Stir briefly over low heat so the spices become fragrant. Add the sliced tomato and cook until softened. 

Pour in the thin coconut milk, season with salt and bring to a gentle simmer. Cook for 3–4 minutes. 

Add the prawns and simmer gently for another 2–3 minutes, or until just cooked through. 

Lower the heat completely and stir in the thick coconut milk. Warm gently for 1–2 minutes without allowing the curry to boil. The gravy should be creamy but relatively light. The delicate coconut milk sauce is key to moilee.

Add freshly ground black pepper and garnish with tomato slices and fresh curry leaves. Serve hot with steamed rice or appam and cabbage thoran or beans poriyal on the side.