Prawn Moilee Recipe

Prep prawns

Rinse the prawns under cold water and pat dry with paper towels. Toss prawns with 3/4 tsp salt, 1/2 tsp turmeric and 1 tbsp lemon juice. Let marinate for 10–15 minutes while you prepare the sauce.

Heat 2 tbs coconut oil in a wide sauté pan over medium heat. When shimmering, add 1/2 tsp mustard seeds. When they begin to pop (10–20 seconds), add 1/4 tsp fenugreek seeds if using, and immediately add the curry leaves and slit green chilies. Fry briefly until fragrant, about 15–20 seconds.

Add the thinly sliced onion (about 1 cup) and a pinch of salt. Sauté over medium heat until the onion is soft and translucent, about 6–8 minutes, stirring occasionally so it browns lightly but does not burn.

Add the minced garlic (4 cloves) and grated ginger (1 tbs). Stir and cook for 1–2 minutes until the raw smell disappears.

Stir in 1 tsp turmeric (or the grated fresh turmeric), 1 tsp coriander powder and 1/2 tsp freshly ground black pepper. Cook with the onion mixture for 30–45 seconds to bloom the spices.

Add the chopped tomato or tomato puree (about 1 cup). Cook down until oil separates slightly and the tomato reduces and is saucy, about 6–8 minutes. If the mixture gets too dry, add 1–2 tbs water to prevent sticking.

Pour in 1 cup thin coconut milk and bring the mixture to a gentle simmer over medium-low heat, stirring to combine with the tomato-onion base.

Add 1/2 cup thicker coconut milk (reserve the thickest if using canned layers) and taste. Season with 1/2 tsp salt and 1/2 tsp sugar to balance acidity. Simmer very gently for 3–4 minutes; avoid boiling vigorously to prevent coconut milk splitting.

Slide the marinated prawns into the simmering coconut sauce in a single layer. Cook gently for 3–5 minutes until prawns turn opaque and curl into a loose C-shape. Do not overcook — they will become rubbery if cooked too long.

Taste the sauce and adjust seasoning with additional salt or 1 tbsp lime juice if you prefer more brightness. Add 1/2 tsp freshly ground black pepper if you want more heat.

Turn off the heat, stir in chopped cilantro (2 tbs) and additional curry leaves if using. Let the curry rest for 1–2 minutes so flavors meld.

Serve hot with steamed rice, appam, or flatbreads. Leftover prawns are best eaten the same day.