Authentic Keralan Chemmeen Moilee
A fragrant and mildly spiced Keralan prawn curry simmered in rich coconut milk. Infused with fresh curry leaves, ginger, and green chillies, this coastal delicacy pairs wonderfully with appam or steamed rice.
45min
Total Time
4
Servings
Kerala
Cuisine
Recipe
1
Clean and wash the prawns thoroughly, then marinate them with a pinch of turmeric powder and salt for 10 minutes.
2
Heat coconut oil in a traditional clay pot or heavy-bottomed pan over medium heat.
3
Add sliced onions, minced garlic, ginger, green chillies, and curry leaves. Sauté until the onions turn translucent without browning.
4
Stir in the chopped tomatoes and cook until they soften completely.
5
Add the turmeric powder and black pepper powder, stirring well for a minute to release the aromas.
6
Pour in the thin coconut milk and bring the mixture to a gentle simmer.
7
Add the marinated prawns into the simmering gravy and cook for 5 to 7 minutes until they turn pink and opaque.
8
Lower the heat and pour in the thick coconut milk. Gently swirl the pan to combine everything, ensuring it does not boil.
9
Check for seasoning, garnish with fresh curry leaves and a drizzle of raw coconut oil, then remove from heat.
10
Serve warm with appam, idiyappam, or steamed matta rice.
Ingredients
500g medium prawns, peeled and deveined
1.5 cups thin coconut milk
1 cup thick coconut milk
2 medium onions, thinly sliced
2 tomatoes, chopped
1 tablespoon ginger, julienned
4 cloves garlic, minced
3-4 green chillies, slit
1 sprig fresh curry leaves
1/2 teaspoon turmeric powder
1 teaspoon black pepper powder
2 tablespoons coconut oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.