When I first started freelancing, mum and I worked on a meen moilee recipe for Food52. It’s still one of my favourites, but the recipe has changed over the years. I also make it with prawn instead of fish these days, but you can use a fleshy white fish here if that’s what you’d prefer. Either way, it is absolutely perfect with appams or even a few thick, soft slices of milk bread.
I’d so love if you could take a picture and tag me on Instagram if you try out this recipe!
RECIPE: PRAWN MOILEE 2.0
Ingredients
250 g prawns
1 Small onion, sliced thinly
Small piece ginger, crushed
1 small tomato, cut into quarters
1 cup coconut milk
3 green chillies, slit
1/2 tsp turmeric powder
1 tsp red chilli powder
4-5 garlic cloves
Enough vinegar to make a paste (see below)
Salt to taste
Coriander
Lime
3 tbsp coconut oil
Method
In a mortar, crush the garlic cloves, add in the red chilli powder along with enough vinegar to make a paste. Mix well and set aside.
Heat the oil and sauté onion until soft and translucent. Add the green chillies, curry leaves and ginger. Saute well. Add the red chilli paste and turmeric. Sauté for a minute.
Add the tomato and continue sautéing for a few minutes until the tomato softens a bit, taking care not to burn the spices. Next, add a cup of water.
Add salt and cover and cook for 5-6 minutes.
Next, add the prawns and cook for 2-3 minutes. Add coconut milk and turn off when it comes to a boil. When serving, add coriander and a squeeze lime.