Kerala Prawn Moilee with Coconut and Turmeric
Ingredients
- 500 g raw king prawns, peeled and deveined
- 400 ml coconut milk
- 200 g onion, finely sliced
- 4 fresh green chillies, slit lengthways
- 1 tsp ground turmeric
- 25 g fresh ginger, cut into matchsticks
- 15 curry leaves
- 2 tbsp coconut oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 385 kcal
- Protein
- 24.3 g
- Carbohydrate
- 9.3 g
- of which sugars
- 5.6 g
- Fat
- 27.7 g
- of which saturates
- 23.4 g
- Fibre
- 2.3 g
- Salt
- 0.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a wide pan over a medium heat. Add the curry leaves, green chillies, ginger matchsticks and sliced onion. Fry gently for 8–10 minutes until the onion is soft but not coloured.
- 2
Stir in the turmeric and cook for 1 minute. Pour in the coconut milk and bring to a gentle simmer.
- 3
Add the prawns to the simmering coconut sauce and cook for 4–5 minutes, turning once, until they are just pink and cooked through.
- 4
Stir in the lemon juice, taste and adjust the seasoning. Serve immediately with appam or steamed basmati rice.
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