PRAWN MOILEE

PRAWNS MOILEE

by PRASHANT CHIPKAR

A popular dish from Kerala with coconut milk, turmeric, and ginger along with curry leaves. The dish is fresh, fragrant, and full of flavour.

INGREDIENTS Moilee

180g prawns 10/20 / 10g sunflower oil / 5g mustard seeds / 3g curry leaves / 5g ginger / 3g green chilies 30g onions / 5g turmeric powder / 50g coconut milk powder / 5g coriander, chopped / 3g salt / 5g raw mango/ 10g ripe mango

Method

Heat oil in a pan, add the mustard seeds, and once it crackles add the curry leaves, onions, garlic, green chilies and sauté for few minutes. Add turmeric powder, salt and then add the ginger, coconut milk (the coconut milk powder mixed with water) cook until it gets thick. Strain and keep aside. In another pan, add the moilee sauce, prawns and cook it for 2 to 3 minutes, then add the raw mango and cook for few minutes, add the ripe mango and coriander chopped.

Khandvi

50g gram flour, chickpea flour / 50g yoghurt / 5g turmeric powder / 5g ginger / 3g green chilies paste 5g salt / 10g fresh coconut / 5g curry leaves / 5g mustard seeds / 5g coriander / 10g sunflower oil

Method

In a saucepan add the gram flour, yogurt, water, turmeric powder, ginger paste, and green chili paste, salt and mix it well, cook it on a low flame for 10 to 15 minutes. Take a steel tray, turn it upside down, apply little oil on it and spread the mixture over it evenly as a thin layer. Make a strip, sprinkle grated coconut and coriander on it and roll it. In a Pan add oil, mustard seeds and once it starts tempering add the curry leaves and pour it over khandvi.

Sev

50g refine all-purpose flour / 50g gram flour, chickpea flour / 5g black lemon powder / 3g squid ink / 2g salt / 2g chat masala / 2g garam masala / 2g brocco cress

Method

In a bowl, add refined all-purpose flour, gram flour, black lemon powder, squid ink, salt, garam masala, chat masala and mix it well with water, make a thick batter. Put it in a sev maker and press it over hot oil and fry it