Prawn Moilee
A light, fragrant and utterly delicious south-Indian style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a weeknight supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice.
Modelled on the old Irani cafés of Bombay – which were a meeting place for people from all backgrounds and cultures to share stories over chai – Dishoom burst onto the London restaurant scene in 2010 and its popularity hasn’t waned a jot since.
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How to make Dishoom's Prawn Moilee
Recipe information
Yield
Serves 4
Ingredients
To serve
Preparation
Step 1
Remove and discard the stalks from the chillies, then slice each onto into 3 or 4 long strips Set to one side.
Step 2
Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
Step 3
Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
Step 4
Add the garlic and ginger pastes, salt, black pepper, and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
Step 5
Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
Step 6
While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
Step 7
Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
Step 8
Serve scattered with the fried curry leaves, with lemon wedges on the side.
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