|Chef Kunal Kapur loves my #Foodles so i created this one specially to dedicate to his first book.|
Prawns Moilee from the book.
This is a very popular dish from the coastal state of Kerela, India. Moilee sauce is now fancied the world over with big restaurants now serving in different forms in their restaurants. The uniqueness of the sauce is its subtle flavors of coconut and curry leaves. Almost anything vegetable or meat dropped in this sauce comes out tasty.
Serves 2 | Preparation Time: 10 min |Cooking Time: 20min
Prawns (medium) – 12 nos
Coconut oil – 2 tbl spn
Fenugreek – 1tsp
Dry red chilly – 2 nos
Ginger julienne – ½ cup
Garlic chopped – ¼ cup
Onion Sliced – 1 cup
Green chilli slit – 1no
Curry leaves – 2 sprigs
Tomato diced – 1 ½ cup
Turmeric – 1 tsp
Tamarind – 1 tbl spn
Black pepper powder – ½ tsp
Salt – to taste
· Heat coconut oil and add mustard seeds and dry red chillies. Once it crackles add curry leaves, sliced onions, green chilly, ginger and garlic. Sauté till it just starts to brown.
· Now add turmeric and sauté over low heat. Add tomato dices and sauté.
· Now add coconut milk mixed with 1 cup water. Cook the curry on slow heat and after 5 mins, drop the prawns and pepper powder.
· Add tamarind pulp to the curry to adjust the acidity and check for salt. Serve hot with steamed rice
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