Prawn Moilee

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Prawn Moilee is a beloved Kerala coastal curry featuring prawns gently simmered in a fragrant coconut milk broth. Unlike fiery Indian curries, it balances delicate turmeric, ginger, and curry leaf aromatics with the creamy sweetness of coconut milk and a whisper of tang from kokum. Traditionally served with steamed rice or appam, it is the kind of soothing, elegant seafood dish that defines the Malabar coast.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 38 gFat
• 28 gSaturated Fat
• 12 gCarbs
• 2 gFiber
• 5 gSugar
• 28 gProtein
• 680 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 75 mcgVitamin A

Ingredients

For the prawns

• 500 g large prawns, peeled and deveined (tails on)
• 1/2 tsp turmeric powder
• 3/4 tsp salt

For the moilee base

• 2 tbsp coconut oil
• 1 large onion, finely sliced
• 1 tbsp ginger, finely minced
• 1 tbsp garlic, finely minced
• 2-3 green chilies, slit lengthwise
• 1 medium tomato, finely chopped
• 12-15 fresh curry leaves
• 1/2 tsp turmeric powder
• 4-5 dried kokum petals (or 1 tbsp tamarind paste)
• 1 cup thin coconut milk (first extract)
• 1.5 cups thick coconut milk (second extract)
• Salt, to taste

For finishing

• 1 tsp coconut oil, for drizzling
• 2 tbsp fresh cilantro, chopped

Directions

1. Toss the cleaned prawns with turmeric and salt in a bowl and set aside to marinate for 10 minutes.
2. Heat 2 tablespoons of coconut oil in a heavy-bottomed pan over medium heat. Add the sliced onion and sauté for 5-6 minutes until soft and translucent.
3. Stir in the ginger, garlic, and slit green chilies. Cook for 2 minutes until fragrant and the raw smell disappears.
4. Add the curry leaves, chopped tomato, and the remaining turmeric. Cook for 3-4 minutes until the tomato softens and the oil begins to release at the edges.
5. Pour in the thin (first extract) coconut milk along with the kokum or tamarind. Bring to a gentle simmer and let it cook for 3 minutes.
6. Add the marinated prawns and simmer for 4-5 minutes, just until they turn pink and curl into a loose C-shape. Do not overcook.
7. Reduce the heat to its lowest setting and gently stir in the thick (second extract) coconut milk. Warm through for 1-2 minutes without letting the curry boil.
8. Taste and adjust salt, drizzle the final teaspoon of coconut oil over the top, and scatter the chopped cilantro. Serve immediately.
9. Serve hot with steamed basmati rice, appam, or idiyappam for a traditional Kerala meal.

Cook’s Notes

• Never boil the thick coconut milk vigorously — it can split and turn grainy. Always add it at the end over very low heat.
• Fresh curry leaves are essential for authentic aroma; dried leaves will not give the same flavor or fragrance.
• For deeper seafood flavor, dry-roast the reserved prawn shells in oil for 2 minutes, add a cup of water, simmer 10 minutes, and strain to use as part of the cooking liquid.
• Kokum imparts a unique subtle tang and a faint pink hue — substitute with tamarind paste if it is unavailable.
• If you prefer a slightly thinner curry, add 1/4 cup of warm water along with the thin coconut milk and adjust seasoning accordingly.

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