Prawns Moilee Recipe (Delicious & Healthy)

Easy Prawns Moilee recipe or Molly recipe with step by step photos. Prawns moilee is a curry made with coconut milk, spices and prawns. This hails from the Kerala region also known as malabar coast in India. Mainly made with rawas fillets but have made with prawns which is known as chemeen in Kerala. This recipe comes with a warning that it’s quite addictive 😉

This curry is loved at our place the sweetness coming from coconut, spice coming from pepper and chilies makes it a balanced curry. I could just hog them with rice with extra servings. Moilee is made at our house quite often since my father hails from Kerala region. Now my hubby also loves to gorge on them.

History says this curry has influence of Portuguese cuisine hence this recipe is slightly different then the other kerala curries. Mostly this curry is mildly spiced but if you like spice then add more green chilies. Also prawns moilee taste great when clubbed with appams, dosas or steamed rice. Just fry some fish along and your meal is set 🙂

There are many version of moilee recipe have tried to stick to the basic and traditional method. My mom makes them this way and we all love her food. I have just added some raw rice, cardamom and cloves to give a ancient touch rest all my mom’s recipe.

If you don’t have prawns then add fillets of king fish or salmon. Vegetarian’s could try adding potatoes, mushrooms and paneer. Hard-core non vegetarians could try adding boneless chicken which should also taste good with this recipe.

So let’s make prawns moilee or prawns molly recipe step by step:

1. Firstly wash the prawns removing shells are optional. I have kept their tail shells intact then de-vein them which is crucial.

2.  Marinate the prawns with turmeric, red chili powder, salt and lime juice. Allow to rest for 10-12 mins.

3. Roast all the ingredients on low heat except coconut milk. After a minute transfer them to a grinder and grind until smooth paste is formed. Mix them with coconut milk and place aside.

4. Heat oil in a pan or vessel. Add mustard seed, and ginger julienne.

5. Saute onion, curry leaves and green chilies until they change their color. Also add asofoetida.

6. Add turmeric and saute.

7. Once onion change color to brown.

8. Add tomatoes and saute.

9. Time to add the coconut milk mixture, water and salt.

10. Once the mixture bubbles add marinated prawns.

11. Cook for 2-3 mins or until prawns change color. Serve your prawns moilee with steamed rice.

If you are looking for more prawns recipe then do check prawns masala,  prawns gassi, prawns biryani, kolambi masala, malvani prawns, goan prawn fry, prawns pulao, prawns achari, dhaby style prawns, butter garlic pepper prawns and goan prawns curry.

Prawns Moilee or Molly recipe and the printable version below:

5.0 from 2 reviews

Prawns Moilee Recipe or Molly Recipe, How to make Prawns or Fish Moilee | Chemeen Moilee

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Easy Prawns Moilee recipe or Molly recipe - a curry made with coconut milk, spices and prawns.

Author: Maria@flavorsofmumbai.com

Recipe type: Main, Seafood

RecipeCuisine: Indian, Kerala Cuisine

Serves: 3-4

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

for marination

• 250 gm small / medium / big sized prawns de-viened and shell removed
• 1 tsp turmeric powder
• ¼th tsp kashmiri red chili powder
• ½ lime juice
• 1 tsp salt

for grinding

• 2-3 green chilies chopped finely
• 2 tsp coriander seed
• ½ inch finely chopped ginger
• 2 tsp raw rice
• 7-8 garlic cloves chopped coarsely
• 1 tsp cumin seed
• 2 green cardamom
• 2 cloves
• 1 and ¼th tsp peppercorn
• 200 ml coconut milk

for the moilee

• 2 tbsp coconut oil or oil
• 2 tomatoes sliced into halves or big chunks
• 10-12 curry leaves
• a pinch of asofoetida
• ½ cup onion julienne
• 1 tbsp ginger julienne
• 2-3 green chilies slit from center
• ¼th tsp turmeric powder
• salt as required
• ½ cup water or as required

How to make the recipe?

1. Firstly wash the prawns removing shells are optional. I have kept their tail shells intact then de-vein them which is crucial.
2. Marinate the prawns with turmeric, red chili powder, salt and lime juice. Allow to rest for 10-12 mins.
3. Roast all the ingredients on low heat except coconut milk. After a minute transfer them to a grinder and grind until smooth paste is formed. Mix them with coconut milk and place aside.
4. making moilee:
5. Heat oil in a pan or vessel. Add mustard seed, and ginger julienne.
6. Saute onion, curry leaves and green chilies until they change their color. Also add asofoetida.
7. Add turmeric and saute.
8. Once onion change color to brown.
9. Add tomatoes and saute.
10. Time to add the coconut milk mixture, water and salt.
11. Once the mixture bubbles add marinated prawns.
12. Cook for 2-3 mins or until prawns change color. Serve your prawns moilee with steamed rice.

Notes

1. If you love spice then add more green chilies.
2. Please don't over cook the prawns else they would taste rubbery and firm. Prawns cook fast so not required to cook more. Once they change their color that means they are cooked.
3. You could use fresh home-made coconut milk or canned coconut milk.
4. Always add coconut milk towards the end and switch off the gas else there are chance the curry would cuddle up.

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