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Kerala, known as the God’s own country maybe should also be known as the God’s own food country. It has some of the rest recipes which are not well known outside India but I am a huge huge fan of everything that is cooked there. I have travelled to Kerala, a state of Southern Indian several times while working full time in India and I only bring back good memories for the place. One of them being Kerala Prawns Moilee, which I enjoyed with fluffy pancakes called Applam but unfortunately when I recently tried replicating it I had to eat it with some steamed rice.

Kerala Prawns Moilee

Kerala Prawns Moilee

Kerala is the hub of most of the spices that grow in India and are exported around the world. And it being a costal region, fish and coconut are ofcourse match made in heaven with some of the best spices grown in house.

With the addition of coconut cream along with coconut milk, the flavor gets mild enough for everyone to enjoy and ofcourse if you like spicy food, reduce the amount of coconut cream or increase the number of green chilli. I like it mild with unique flavors. Something strangely is comforting about this dish.

Now enough of prologue to this amazingly easy dish. Hope you give it a try at your home and let me know in the comments below or in social media channels.

Here’s the recipe for you. Let me know below in the comments if you give it a try.

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Happy Cooking!

Print Recipe
Kerala Prawns Moilee Yum
Instructions
  1. For better flavor it is better to marinate the prawns/shrimps in advance with 1/2 tsp turmeric powder and red chilli powder. Let it rest.
  2. Meanwhile using a pestle mortar roughly pound cardamom, cloves, cinnamon. They don't need to be pound finely.
  3. In a skillet/pan, add oil and follow it up with the freshly pounded spices. Cook it for a few seconds before adding the curry leaves to it. Cook it for a min more. Add the finely chopped onion and cook till it turns transparent.
  4. Now add the grated ginger and garlic and cook for another 3-5 minutes till the raw aroma disappears. Add the tomatoes and cook on medium to high flame for 5 more minutes. Add the rest of the ground spices - turmeric, red chilli powder, salt and green chilli.
  5. The spices to be cooked on a medium flame for 5 more minutes and follow this with adding coconut milk and coconut cream. Bring this to a boil and now add the marinated shrimps to the pan. Mix everything well. Let it simmer for 5-8 mins. Check for seasoning and serve it hot with rice.
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