It is already Epiphany, 06th January, and Christmas is now most definitely over – until next time.
But before I post my Prawn Moilee today I like to share with you a picture of our own (Christmas) Crip with the Three Wise Men having now arrived at The Stable. Jo gets all the credit for actually building this one and the figures, angles etc. were all purchased by us over the years in Germany, England, Thailand and here in our own town in India. So many good and happy memories are attached to this tableau.
For New Year’s Eve we once again stayed at home – we have always preferred it like this.
But what to cook for this special occasion? –Very simple, one of our other favourite dishes, Prawns Moilee! Prawns simmered in slightly mild and creamy coconut gravy. Having the Arabian Sea as our coast, gives us all this beautiful sea-food for our kitchen. The prawns used in this preparation by me are acquired directly from the Chinese Nets (pictured above) workers.
Kerala is known of course, amongst other things, as the land of coconuts and there for one will find in most of our local cuisine either freshly grated coconut or/and coconut milk –absolutely delicious.
So, come and join us at our table, have a glass of wine or whatever, and enjoy this wonderful local dish
PRAWNS MOILEE for 2
For you who like to know – Moilee just means “An Indian curry, originally from Goa, containing fish or seafood and coconut milk”
To marinate the prawns you will need:
1 x cup of shelled and deveined prawns
1 x tsp Turmeric powder
½ x tsp chilli powder
½ to 1 whole lime
1 x tsp Salt
To make the Moilee you need:
2 x Tbsp Coconut oil (or any other vegetable oil)
1 x large Tomatoe, sliced
Curry leaves (10 – 15 numbers)
1 x cup of Onions, sliced
3 x green Chillies slit in middle
1 x Tbsp Ginger, finely sliced
2 x Cardamom
2 x Cloves
½ x tsp Fenugreek seeds
½ x tsp Mustard seeds
A small piece of Cinnamon (stick)
3 x dried red Chillies
3 x Garlic pods, very finely chopped
½ x tsp Turmeric powder
1x tsp Coriander powder
1 x cup of Coconut milk
How to make the Moilee:
1. In a bowl mix together all the items mentioned under ‘to marinate…’ and keep aside for ca. 30 minutes.
2. Heat oil and when hot add and fry the Fenugreek seeds. After this add the Mustard seeds until they ‘pop’. Add Cardamom, Cloves, Cinnamon stick, dry red Chillies. Stir and add Onions, Ginger, green Chillies, Garlic and the curry leaves and fry until the onions turn translucent.
3. After this add Coriander- and Turmeric powder and keep stirring for ca. ½ minute. Now add the prawns, ½ x cup of Coconut milk and the sliced Tomatoes and cook until the Prawns turn pink.
4. When this is done add the remaining ½ cup of Coconut milk and bring this to a slight boil for a minute only.
5. Serve with Rice or Appam and enjoy!
Having all the fresh Coconut at our disposal we make Moilee with two kinds of Coconut milk; first we squeeze the freshly grated Coconut with some water to extract the initial thick (first) milk and repeat the process on the same to extract the thin (second) milk.
That’s it! And Happy New Year to you all.
Lovely recipe. Happy new year!
Happy New Year!
That looks absolutely delicious.
I saw a Spanish Christmas drama over the holidays (Días de Navidad) and in it, they moved the wise men (on camels) a little bit every day to represent their journey. I’ve never come across that before, but thought it was sweet.
Absolutely love prawn molee but have not made for awhile. Have usually used Rick Stein’s recipe . . . most of the really good recipes seem to come from India via Great Britain 😉 ! Shall try your recipe in all its glory as soon as I shall be cooking again . . .
Wow I am absolutely drooling on this! You nearly took me back to those Kerala backwaters.
A beautiful nativity scene. We stayed home on New Years – always a special time for us. Another year of delicious food and great conversations. I just read that today in 1839, tea made is first arrival in the UK from India. I am so glad that we live in a world that has tea!! Happy New Year, my dear dear friend.