Shrimp Moilee Recipe (Prawn Moilee)
Shrimp Moilee (Prawn Moilee) is a Kerala-style shrimp curry that is creamy, mildly spiced, and very delicious. Make it using my easy recipe.
Servings: 4 people
Ingredients
To Marinate The Shrimp
- 350 grams shrimp (prawns)
- ½ teaspoon turmeric powder
- 2 teaspoons lime juice
- ½ teapoon black pepper powder
- 1 teaspoon salt
For The Curry
- 3 tablespoons coconut oil
- 3-4 cloves (laung)
- 2 green cardamoms (hari elaichi)
- 1 inch cinnamon (dalchini)
- 1 teaspoon brown mustard seeds
- 10-12 curry leaves
- 2-3 green chilies slit into half
- 2 cups thinly sliced onions
- 2 teaspoons grated ginger
- 2 teaspoons chopped garlic
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 200 milliliters thin coconut milk
- 1 medium tomato cut into rounds
- 300 milliliters thick coconut milk
- 1 tablespoon tamarind paste
- 1 teaspoon garam masala powder
Instructions
Marinate The Shrimp
- Rinse shrimp thoroughly with water and drain well.
- Add them to a bowl along with turmeric powder, lime juice, black pepper powder, and salt and mix well. Set aside.
Fry The Shrimp
- Heat coconut oil in a large pan over medium-high heat.
- Once the oil is hot, add the marinated shrimp to the pan and fry for 2-3 minutes, stirring occasionally.
- Remove the fried shrimp on a plate and set aside.
Make The Shrimp Moilee Curry
- Heat the oil in the pan for a few minutes, allowing the water released by the shrimp to evaporate.
- Now add cloves, green cardamoms, cinnamon, mustard seeds, curry leaves, and green chilies (slit into half), and fry for 3-4 seconds.
- Add onions, ginger, and garlic, and cook until the onions turn pinkish. (5-6 minutes).
- Add coriander powder, turmeric powder, and black pepper powder, and cook for 15-20 seconds.
- Reduce the heat to low.
- Now add thin coconut milk and tomato and cook for 20-30 seconds.
- Add ½ cup of water and mix until well combined.
- Cover the pan and cook the curry for 10 minutes, stirring occasionally.
- Now add the fried shrimp to the pan and cook for 2 minutes.
- Finally, add thick coconut milk, tamarind paste, and garam masala and mix well. Cook on low heat until the curry comes to a gentle simmer. Do not overcook; otherwise, the curry may split.
- Check for salt and tamarind and add more if needed. Serve hot.
Video
Nutrition
Calories: 458kcal | Carbohydrates: 18g | Protein: 21g | Fat: 37g | Saturated Fat: 31g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 141mg | Sodium: 782mg | Potassium: 690mg | Fiber: 3g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 62mg | Calcium: 125mg | Iron: 5mg
