You are here:

Prawn moilee (prawn curry with chillies and coconut milk)

Sunitha Divakaran from Coconut Coast
Sunitha Divakaran's creamy coconut and prawn curry is flecked with crackling curry leaves and makes a memorable meal

Prawn moilee (prawn curry with chillies and coconut milk)

Method

1. Heat the coconut oil in a large saucepan and toss in the mustard seeds followed by the curry leaves, ginger, garlic, green chillies and sliced onions.

2. Soften the onions without colouring for about 10 minutes, then sprinkle in the turmeric and stir to mix. Tip in the prawns, stir and fry for a minute or two and then pour in the water. Simmer until the prawns are just tender - about 5 minutes.

3. Pour in the coconut milk, reheat and add a squeeze of lime juice to sharpen. Serve straight away.

Cooks Notes:
Grated coconut and curry leaves are sold in Asian grocers.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
3 tbsp coconut oil
1 tsp Mustard seeds
12 curry leaves
2 green chillies, shredded
4 cm piece of fresh root ginger, shredded
2 garlic clove, chopped
1 onion, sliced
1/2 tsp ground turmeric
750g king prawns, shelled, tail left on
150ml water
200ml coconut milk
juice of 1/2 lime