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Prawn Moilee served in a bowl with creamy coconut curry, garnished with curry leaves and green chilies
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Prawn Moilee (Creamy South Indian Coconut Curry)

A light, fragrant coconut curry with juicy prawns, gentle spices, and a silky sauce. Delicious with steamed rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Creamy South Indian Coconut Curry, Prawn Moilee
Servings: 4 People
Calories: 491kcal

Ingredients

  • 5 green chilies
  • 60 ml vegetable oil divided
  • 2 teaspoons black mustard seeds
  • 3 tablespoons curry leaves divided
  • 2 large onions finely sliced
  • 15 g fresh ginger peeled and grated
  • 6 garlic cloves crushed
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1½ teaspoons ground turmeric
  • 400 ml coconut milk
  • 150 ml double cream
  • 20 large raw prawns cleaned and deveined
  • 2 large vine tomatoes cut into bite-sized wedges

To Serve

  • Lemon wedges
US Customary - Metric

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

    Ingredient swaps:
    • 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.
    Technique tips:
    • 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.
    Make-ahead and storage:
    • 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.
    Serving ideas:
    • 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.
    Twist ideas:
    • 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

    Calories: 491kcal | Carbohydrates: 13g | Protein: 6g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 45mg | Sodium: 342mg | Potassium: 337mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1396IU | Vitamin C: 453mg | Calcium: 151mg | Iron: 4mg