Authentic Keralan Chemmeen Moilee with Warm Palappam
Experience the coastal magic of Kerala with tender prawns simmered in a delicate, fragrant coconut milk gravy. Enhanced with ginger, green chillies, and a hint of turmeric, this gentle curry pairs exquisitely with soft, lacy appams.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Marinate the cleaned prawns with a pinch of turmeric and salt for 10 minutes.
2
Heat coconut oil in a pan and sauté sliced onions, ginger, green chillies, and curry leaves until translucent.
3
Add diced tomatoes and cook until they turn soft and mushy.
4
Pour in the thin coconut milk, add turmeric and pepper powder, and bring to a gentle simmer.
5
Add the marinated prawns and cook for about 5 minutes until they turn pink and opaque.
6
Pour in the thick coconut milk, adjust salt, and simmer on low heat for 2 minutes without boiling.
7
Remove from heat and garnish with fresh curry leaves before serving hot with warm palappam.
Ingredients
500g prawns, cleaned and deveined
1.5 cups thin coconut milk
1 cup thick coconut milk
2 onions, thinly sliced
1 tablespoon ginger, julienned
3 green chillies, slit
2 tomatoes, diced
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons coconut oil
1 sprig curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.