Prawn Moilee

Method

1. 1

   Clean and marinate prawns: Peel and devein 500g large prawns. Mix with half tsp turmeric and salt. Set aside.

2. 2

   Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.

3. 3

   Prepare aromatics: Slice 1 large onion, 3 green chillies and 1-inch ginger thinly. Crush 4 garlic cloves.

4. 4

   Make moilee base: Heat 2 tbsp coconut oil. Add 2 cardamoms, 2 cloves and 1 cinnamon piece. Add sliced onion and cook 8 minutes until soft — do not brown.

5. 5

   Add ginger, garlic and green chilli: Add ginger, garlic and green chillies. Cook 2 minutes.

6. 6

   Add thin coconut milk: Pour 1.5 cups thin coconut milk. Add half tsp turmeric and 1 tsp black pepper powder. Bring to a gentle simmer.

7. 7

   Add marinated prawns: Add prawns to the simmering coconut broth. Cook on medium heat 5-6 minutes until just pink.

8. 8

   Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes.

9. 9

   Add lemon juice: Squeeze half a lemon into the moilee. Stir gently.

10. 10

    Serve: Adjust salt. Prawn moilee should be pale golden, lightly spiced and creamy. Serve with appam.