This is one of those recipes I can swear that it is so good. Even if you are not good at cooking, you can’t go wrong with this. It can’t get any easier and quicker than a quick creamy pot of mild and flavourful prawn curry in coconut cream.
Two years ago I first watched the food program which a 5 star hotel chef in Kerala cooked Meen Moli (creamy mild fish curry with coconut cream) for Padma Lakshmi, recently I came across an episode of “Floyd’s India” with the same chef cooked the same recipe with prawn for Keith Floyd. The recipe couldn’t be doubted as the first version was already one of our beloved regular dishes at home.
Moli is a coconut base South Indian curry usually with seafood like fish and prawn. Though different kitchens may have the different ways of spicing up this rich curry, but I love the mildest and simplest version as shown by this amazing chef whose, by the way, I can’t remember the name and struggling to find his at the moment.
500 gm Prawn- peeled and divined
1 onion- sliced
4 cloves garlic- minced
2 inches ginger- finely sliced
2 green chili- slit lengthwise into halves
1 tomato- sliced
1 tsp turmeric powder
1 tsp salt or to taste
1 1/2 cup coconut milk
1 cup coconut cream
1 tbsp oil
Heat the medium pot over the medium heat and add oil.
When the oil is hot sauté onion until lightly translucent.
Add garlic, ginger, green chilies, and sauté until fragrant.
And turmeric powder and stir fry for 1 minute.
Add coconut milk and bring to boil.
Add prawn, salt, and cook for 3-5 minutes or until cooked and turn pink.
Add tomato and cook further for about 30 seconds or so.
Add coconut cream and cook further until it is just about to boil.
Check the seasoning and serve hot with rice.
In this recipe however, I adapt the recipe by omitting mustard seed and curry leaves because I know how difficult it is for my readers outside India to get the ingredients. But if you have mustard seed, let it splutter in the hot oil before saute onion with few curry leaves.
Prawn Moli was really creamy and flavourful. It was so mild, fresh and light. It was so simple and not at all complicated to manage. The summery yellow coconut cream sauce was perfect with hot rice or appam (rice pancake). My family was more than happy with the dish and whenever we got our hands on fresh prawn at the fish market, we first imagined… the prawn moli.