PRAWN MOILEE RECIPE ~ Kerala Chemmeen Molee

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Prawn Moilee, also known as molee / molly is a light , simple tasty preparation of fresh prawns cooked in rich coconut milk.  Its basically an Indian seafood curry originating from Kerala with influence of Portuguese style cooking, hence the mild sweet flavor. We at home are big fans of any coconut based dish or curry, though this dish is a mild tasting curry it suits excellent for hot Appams, iddiyappams, idli, kal dosa and even plain boiled rice. I tried fish moilee from Poornimma blog, which tasted awesome and this recipe is roughly based on that… also recently saw an easy version of Chemmeen Ishtuat Malar’s blog which made me grab the pots and pans and get cooking right away…. My thanks to both of them for sharing such beautiful recipes as the prawns were very happily taking a deep bath in the rich coconut milk 🙂  🙂

Clean the shrimp and marinate it with turmeric powder & a generous pinch of salt. Grind about 2 cups of grated coconut with 1 cup of water and squeeze that and get the first milk (which will be very thick) and keep aside. Now use the the same ground coconut and grind with 2 cups of water. Strain again to get the second milk which will be slightly thin compared to the first milk. Keep them aside.

Heat oil in a kadai (preferbly coconut oil), toast bay leaf, cinnamon, cloves, cumin seeds, star anise and few curry leaves.  Add the sliced onion, green chili and ginger garlic paste. Saute all these in low flame, do not brown them. Add a pinch of salt, cover and cook over low flame for 5 minutes.  Now add the thin coconut milk along with salt and let it simmer for few minutes until it thickens a bit. Now add the marinated shrimp along with tomatoes and let it boil for few minutes. Just to cook the shrimp/prawns (about 2 minutes). Once that is done, add the thick coconut milk and leftover curry leaves and simmer for few minutes. Switch off and serve with pipping hot rice.

Notes

• Try to make this with freshly squeezed coconut milk, it will taste very yummy and creamy.
• Store bought coconut milk will also work but fresh coconut taste better.
• Once after adding the thick coconut milk , do not boil or keep it for long time.
• Use of coconut oil brings in authentic touch, plain oil is also fine.
• Curry leaves is a must for this recipe.
• You may use any kind of seafood for this gravy.
• Green chili is the only element here which gives heat for this recipe, increase or decrease depending on your personal preference. You may also add few crushed black peppercorns to make it spicy.
• Please make sure to make this dish over low medium flame through out for avoid browning or curdling.