Lagoon’s Shrimp Moilee Recipe
shrimps in a mild cardamom and ginger coconut sauce. chef recommends chemba idiappam or basmati rice
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Ingredients
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Shrimp
Coconut Sauce
Method
Preparation
Sauté Aromatics
In a large pan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced ginger, garlic, and slit green chili, and cook for another 2 minutes until fragrant.
Add Spices
Add the cardamom pods, turmeric powder, and coriander powder to the pan. Stir well to combine and cook for another minute.
Coconut Milk
Pour in the coconut milk and bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, stirring occasionally.
Cook Shrimp
Add the shrimp to the sauce and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
Season and Serve
Stir in the salt, lime juice, and chopped cilantro. Remove from heat and serve hot with chemba idiappam or basmati rice.