Saturday, 31 January 2015


PRAWN MOILEE is a Keralite recipe. I keep on exploring their fish recipes and find them as alluring as taking a tour of their back waters. I had been to few places of Kerala with my parents, not yet experienced a boat ride in the calm waters watching the greens ashore. May be someday shall be there with my someone special....nature lovers think same.

Yesterday attended a get-together . There I met a Keralite couple. Given my preference, we talked of our cuisines, exchanged ideas and promised trying each other's recipes. It feels very good when we meet people of other ethnicities.....we learn a lot about another culture, customs, cuisine. Through exchange of ideas, we equip ourselves with more knowledge and get the right exposure.

Friday evenings I feel very relaxed and usually get my groceries. My refrigerator looks happy with the greenery and wet-wet peeping whenever I opened the if saying...Come....use me! So this morning I thought I have prawns, fresh curry leaves, why not prepare some Prawn Moilee and imagine myself having a candle lit dinner with quite a few fish specialities.

Prawn[medium to big size] : 10
Coconut Milk[thin] : 1 cup
Coconut Milk[thick] : 1/2 cup
Onion : 1[big]
Tomato : 1[big]
Garlic : 2pods
Ginger : 1inch
Green Chilli : 2
Curry Leaves : 8-10
Cinnamon : 1inch stick 2
Green Cardamom : 3
Cloves : 3
Salt : As required
TurmericPowder : 1 tsp
Red Chilli Powder : 1 tsp
Oil [authentically coconut]: 2 tbsp[I used sunflower]

Wash, clean and de vein the prawns. Wash again. Apply 1/2 of salt and turmeric powder to the prawns. Mix well. Keep aside.

Wash and mince the the ginger and garlic. Slit the green chillies. Cut the tomato into 4 pieces. Wash the curry leaves and slice the onions. Keep the thin and thick coconut milk in 2 separate but same size cups.

Heat oil in a wok. Temper with the cinnamon, green cardamom and cloves. As they release a nice aroma, add the minced ginger and garlic. When the raw smell goes add the sliced onions.

Fry till the onions turn light brown. Add the curry leaves. As they splutter,  add red chilli powder and the remaining turmeric powder. Add the thin coconut water. As it comes to boil, pour in the marinated prawns. After 2-3 minutes, add the tomato pieces. Cover and let simmer for 3 minutes at medium to low heat.

Uncover and add the thick coconut milk.  Add the slitted green chillies. Boil for another 2 minutes at medium to low heat. Switch off. Its done.

Serve with piping hot steamed rice!!