Prawn Moilee

Ingredients

• - 400g prawns
• - 1 fresh coconut (thick and thin milk extracted)
• - 2 tbsp coconut oil
• - 2 shallots
• - 2 green chillies
• - 1/2 inch ginger
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Clean and marinate prawns: Peel and devein 500g large prawns. Mix with half tsp turmeric and salt. Set aside.
2. Make coconut milk: Prepare thick and thin coconut milk from 1 fresh coconut.
3. Prepare aromatics: Slice 1 large onion, 3 green chillies and 1-inch ginger thinly. Crush 4 garlic cloves.
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. Add ginger, garlic and green chilli: Add ginger, garlic and green chillies. Cook 2 minutes.
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. Add marinated prawns: Add prawns to the simmering coconut broth. Cook on medium heat 5-6 minutes until just pink.
8. Add thick coconut milk: Reduce to lowest heat. Add thick coconut milk. Stir gently 3-4 minutes.
9. Add lemon juice: Squeeze half a lemon into the moilee. Stir gently.
10. Serve: Adjust salt. Prawn moilee should be pale golden, lightly spiced and creamy. Serve with appam.