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)
Ingredients:
- 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
Method:
- Marinate the prawns with half a teaspoon turmeric, salt and one teaspoon of lemon juice for 20 minutes.
- Dilute the three tablespoons of coconut milk powder with one cup of cold water and keep aside.
- 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.
- Let the curry cook for three-four minutes, until nice and creamy.
- Add the marinated prawns and cook for seven-eight minutes.
- Add the fresh coriander, diced raw and ripe mangoes, sliced tomatoes and remaining teaspoon of lemon juice and cook for two minutes.
- Serve with hot steamed rice.
