I love prawns. But you know that, don’t you? From here and here and here. You know how I simply must buy them when the fisherwoman comes along, no matter how they’re priced. I bought Rs. 300 worth prawns, ya. Just for me and father-in-law. I mean, that’s a bit much. But look at these babies.
I made a quick version of the Kerala-style coconut milk-based curry called “prawn moilee.” It’s easy to make and so delicate, I have no adjectives for it. I ate it with a bowlful of simple, steamed rice, and was very very happy all day.
- 15-20 large-ish prawns, shelled and deveined (tails on)
- 1 medium-sized onion, sliced
- 1 medium-sized tomato, deseeded and sliced or quartered
- 8-10 curry leaves
- 2 green chilies, slit lengthways
- 200 ml (1 carton) of coconut milk
- 1/4 cup of water
- 1/2 tsp. turmeric powder
- 1 clove of garlic, minced
- 1/2 inch piece of ginger, minced
- 1 tbsp. vegetable oil
- Marinate the prawns in the ginger, garlic, salt and turmeric powder for about 20 minutes.
- In a thick-bottomed pot, heat some vegetable oil and fry the curry leaves and onions until the onions turn translucent.
- Add the marinated prawns and saute for a minute.
- Add the coconut milk and the water. Check for seasoning.
- Add the slit green chilies and simmer until the prawns are cooked through.
- Add the tomatoes in the last minute.
- Serve piping hot with steamed rice.