Sorry, you need to enable JavaScript to visit this website.

This Delectable Prawns Dish Belongs At Your Next Iftar

Seafood lovers will love this dish bursting with scintillating Indian aromas…

Requiring a very short cooking time to turn them into a light but luxurious meal, succulent and sweet prawns are perfect for upping that at-home dining ante. And during Ramadan, most of us are looking for recipes that go perfectly with a filling staple like rice. Enter this south-Indian-style curry from Chef Prashant Chipkar. Tempered with coconut milk and packed with uplifting and tangy flavours like ginger and mustard seeds, it’s healthy, pretty straight-forward to make and requires a small number of ingredients, which is always a help!

The tasty recipe by Chipkar, a chef at MASTI, Dubai’s multi award-winning eatery serving Indian-inspired global cuisine, will have you easily recreating the allure of a restaurant-esque dish right at home.

Prawns Moilee (Serves 2)


  • 2 tbsp sunflower oil
  • 1 tsp mustard seeds
  • 7-8 curry leaves
  • 1 tbsp ginger, julienne
  • 2 green chillies, slit
  • 1 onion, sliced
  • 1 tsp tumeric powder
  • 3 tbsp coconut milk powder
  • 1 tbsp fresh coriander
  • 8-10 medium-sized prawns
  • 1 tsp raw mango, diced
  • 1 tbsp ripe mango, diced
  • 2 tsp lemon juice
  • 1 medium-sized tomato, sliced
  • 1 tbsp fresh coriander
  • Salt - to taste


  1. Marinate the prawns with half a teaspoon turmeric, salt and one teaspoon of lemon juice for 20 minutes.
  2. Dilute the three tablespoons of coconut milk powder with one cup of cold water and keep aside.
  3. Heat up oil in a pan, add mustard seeds and let it crackle in the hot oil, then add the ginger, curry leaves and chillies and sauté for one-two minutes. Continue by adding the sliced onions and cook for a further two-three minutes, until onion sweats well, then add the rest of the turmeric powder followed by the diluted coconut milk.
  4. Let the curry cook for three-four minutes, until nice and creamy.
  5. Add the marinated prawns and cook for seven-eight minutes.
  6. Add the fresh coriander, diced raw and ripe mangoes, sliced tomatoes and remaining teaspoon of lemon juice and cook for two minutes.
  7. Serve with hot steamed rice.

Share Article

Write a comment