Prawn Moilee Curry

Name: Prawn Moilee Curry
Total time: 30 min
Yield: 1 - 4 serving(s)
Ingredients: 1tbsp vegetable oil; 2tsp black mustard seeds; 10 dried curry leaves, or use 5 fresh; 1 large onion, finely sliced; 2 garlic cloves, crushed; 5cm piece fresh root ginger, peeled and finely grated; 2-3 green chillies, deseeded and finely chopped; 1tsp turmeric; 600ml full-fat or light coconut milk; 3 medium tomatoes, roughly chopped; 450g raw peeled king prawns; juice 1/2 lemon

A light and fragrant south Indian-style curry, perfect for a warm summer’s evening.

By Georgie D'Arcy ColesPublished: 23 July 2024

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A light and fragrant south Indian-style curry, perfect for a warm summer’s evening.

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Yields:

1 - 4 serving(s)

Total Time:

30 mins

Cal/Serv:

237

Ingredients

1tbsp vegetable oil
2tsp black mustard seeds
10 dried curry leaves, or use 5 fresh
1 large onion, finely sliced
2 garlic cloves, crushed
5cm piece fresh root ginger, peeled and finely grated
2-3 green chillies, deseeded and finely chopped
1tsp turmeric
600ml full-fat or light coconut milk
3 medium tomatoes, roughly chopped
450g raw peeled king prawns
juice 1/2 lemon

Directions

1. Step 1Heat the oil in a large deep pan over medium heat. Add the mustard seeds and curry leaves and cook for 30sec, until the seeds are popping. Add the onion and a pinch of salt and cook for 10min, until softened.
2. Step 2 Stir in the garlic, ginger, chillies, turmeric and 1tbsp water and cook for 2min, until fragrant. Stir in the coconut milk, tomatoes and 200ml water. Bring to the boil and bubble for 5min, until slightly reduced.
3. Step 3Add the prawns and cook for 5min, or until the prawns are opaque and cooked through. Stir in the lemon juice and check the seasoning. Serve with parathas or white rice, if you like.

Per serving: (with light coconut milk)