Prawn Moilee is a classic dish from South India’s coastal kitchens, known for its gentle spices and creamy coconut milk base. Unlike heavier curries, this dish is light and fragrant, letting the sweetness of fresh prawn's shine through. Curry leaves, ginger, and green chilies bring depth without overpowering, while the coconut milk gives it a silky texture that feels both comforting and elegant.
Moilee reflects the region’s long history of trade and culinary exchange. Over centuries, local flavors blended with Portuguese influences, creating coconut-rich stews that became household favorites across the southern coast. Today, prawn moilee remains a signature dish; quick to prepare, mildly spiced, and perfectly suited for pairing with appam, idiyappam, or steamed rice.
Why you’ll love My Recipe
- Creamy coconut milk curry with tender prawns
- Mildly spiced, perfect for those who enjoy subtle flavors
- Quick to prepare, ready in under 30 minutes
- A traditional Kerala recipe with rich coastal heritage
Prawn Moilee
Ingredients
- 5 green chilies
- 60 ml vegetable oil divided
- 10 g black mustard seeds
- 12 g curry leaves divided
- 2 large onions finely sliced (about 300 g total)
- 15 g fresh ginger peeled and grated
- 6 garlic cloves crushed (about 18 g)
- 9 g salt
- 1 g freshly ground black pepper
- 4 g ground turmeric
- 400 ml coconut milk
- 150 ml double cream
- 20 large raw prawns cleaned and deveined (about 500 g total)
- 2 large vine tomatoes cut into bite-sized wedges (about 300 g total)
To Serve
- Lemon wedges
Instructions
Method
Prepare the Chilies:
- Remove the stalks and slice the chilies into thin strips. Set aside.
Toast the Spices:
- Heat 40 ml of the oil in a large saucepan over medium heat.
- Add the mustard seeds and 2 tablespoons curry leaves.
- Let them crackle for about 20 seconds until aromatic.
Cook the Onions:
- Add the onions.
- Cook for 12–14 minutes, stirring occasionally, until soft but not browned.
Add Aromatics:
- Stir in the ginger, garlic, salt, black pepper, and turmeric.
- Cook for 3 minutes, stirring regularly.
- Add the sliced chilies and cook for 3 more minutes.
Make the Sauce:
- Pour in the coconut milk and cream.
- Stir well.
- Simmer gently for 20 minutes, stirring occasionally.
Fry the Remaining Curry Leaves:
- While the sauce simmers, heat the remaining 20 ml oil in a small frying pan over medium heat.
- Add the remaining 1 tablespoon curry leaves.
- Fry for about 30 seconds until crisp.
- Transfer to kitchen paper to drain.
Finish the Curry:
- Add the prawns and tomato wedges to the sauce.
- Simmer gently for 5–6 minutes until the prawns are cooked through.
- Avoid overcooking.
Serve:
- Ladle into bowls.
- Scatter with the fried curry leaves.
- Serve hot with lemon wedges.
Notes
- Use fish fillets (like kingfish or tilapia) instead of prawns for a variation.
- Swap coconut milk with cashew cream if coconut is unavailable.
- Add vegetables such as drumsticks, okra, or beans for a lighter version.
- Do not overcook prawns — they turn rubbery if simmered too long.
- Add coconut milk on low heat to prevent splitting.
- Roast curry leaves lightly in oil before adding for maximum aroma.
- Curry tastes best fresh but can be refrigerated for 1 day.
- Reheat gently on low heat; avoid boiling as it may curdle the coconut milk.
- Do not freeze, as prawns and coconut milk lose texture after thawing.
- Pair with appam, idiyappam, or steamed basmati rice.
- Serve with parathas for a fusion-style meal.
- Add a side of simple vegetable stir-fry for balance.
- Spicier: Add red chili powder or extra green chilies.
- Tangy: Stir in a dash of tamarind pulp or lemon juice.
- Richer: Finish with a drizzle of coconut cream before serving.
- Fusion: Serve with crusty bread as a coastal-inspired seafood stew.
Nutrition
FAQ
What is Prawn Moilee?
Prawn Moilee is a South Indian curry made with prawns simmered in coconut milk, flavored with curry leaves, ginger, and green chilies.
Is Prawn Moilee very spicy?
No, it is mildly spiced. The flavors are more fragrant and creamier rather than fiery hot.
Can I make this curry with fish instead of prawns?
Yes, firm white fishlike kingfish, tilapia, or cod works beautifully in place of prawns.
What is the best way to serve Prawn Moilee?
It pairs best with appam, idiyappam, or steamed rice, but it can also be enjoyed with parathas or crusty bread.
Can I prepare Prawn Moilee ahead of time?
It is best eaten fresh, but you can refrigerate for up to 1 day. Reheat gently without boiling to avoid splitting the coconut milk.
Prawn Moilee (Creamy South Indian Coconut Curry) is a light, fragrant curry from Kerala made with fresh prawns simmered in coconut milk. It’s gently spiced with green chilies and curry leaves, letting the sweetness of the prawns shine through in a creamy, balanced sauce that’s comforting yet elegant.
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