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

Method

1. 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. 2

   Stir in the turmeric and cook for 1 minute. Pour in the coconut milk and bring to a gentle simmer.

3. 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. 4

   Stir in the lemon juice, taste and adjust the seasoning. Serve immediately with appam or steamed basmati rice.