INDIAN 101: PRAWN MOILEE 🦐🦐🇮🇳 This dead easy Keralan prawn curry is packed with flavour and ready in minutes - you'll find yourself making it again and again. It's such a versatile dish for a quick weeknight meal or a weekend feast, and works equally w

INDIAN 101: PRAWN MOILEE 🦐🦐🇮🇳 This dead easy Keralan prawn curry is packed with flavour and ready in minutes - you'll find yourself making it again and again. It's such a versatile dish for a quick weeknight meal or a weekend feast, and works equally well with pumpkin, chicken or fish if you want to switch it up. 250g prawns Salt and pepper, to taste 1/4 tsp turmeric Juice of 1/2 lime 1 tbsp coconut oil 1/2 tsp fenugreek seeds (optional) 1/2 tsp mustard seeds 8-10 curry leaves 2 tbsp shallots, sliced 1 inch ginger, minced 2 cloves garlic, sliced 250ml thick coconut milk 6-8 cherry tomatoes (optional) 2 green chillies Chilli oil, to garnish 1. Marinate the prawns for 15 mins. 2. Heat the oil and add the seeds and crackle. Then add the curry leaves, shallots, ginger and garlic with a pinch of salt. Cook till soft. 3. Pour in the coconut milk followed by the prawns. Simmer on a low heat for 10 minutes. 4. Add the green chillies and tomatoes and cook for a minute. 5. Garnish with chilli oil and serve with hoppers, string hoppers or rice. You'll find recipes to all of these in my cookbook..... Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet