Kerala Style Chemmeen Moilee Recipe – Prawn Curry
Description:
Kerala Style Chemmeen Moilee is a delightful and comforting prawn curry, where succulent shrimps are gently cooked in rich, aromatic coconut milk. This classic Kerala dish is a favorite, known for its mild yet flavorful profile that comes from a blend of whole spices like cardamom, cinnamon, and black pepper. The Moilee can be prepared with a variety of seafood, but prawns are particularly popular for their delicate texture and natural sweetness. With no tamarind involved, this curry achieves its authentic taste with the help of aromatic spices and fresh ingredients. The dish is as simple to make as it is delicious, cooked in just one pot, making it a perfect choice for busy evenings or special occasions.
Cuisine: Kerala Recipes
Course: One Pot Dish
Diet: Non-Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shrimps (cleaned and deveined) | 500 grams |
| Pearl onions (Sambar onions) | 1/2 cup |
| Tomato | 1, chopped |
| Green Chili | 1, slit |
| Ginger | 1 inch, sliced |
| Garlic | 4 cloves, minced |
| Cinnamon Stick (Dalchini) | 1 piece |
| Cardamom Pods (Elaichi) | 1 pod |
| Whole Black Peppercorns | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Coconut Milk | 1 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Lemon Juice | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Coconut Oil | For cooking |
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Serves: 4
Instructions:
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Marinate the Shrimps: Start by marinating the cleaned and deveined shrimps with turmeric powder and lemon juice. Set them aside for about 15 minutes to allow the flavors to meld.
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Prepare the Aromatics: Heat a kadai or a deep pan with some coconut oil. Add the cinnamon stick, cardamom pods, and black peppercorns, allowing them to sizzle and release their flavors.
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Sauté the Onions: Next, add the pearl onions (sambar onions) to the pan and sauté them until they turn slightly golden and fragrant.
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Add Ginger and Garlic: Add the sliced ginger and minced garlic to the pan, cooking them until softened and aromatic.
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Cook the Tomatoes: Add the chopped tomatoes along with salt to taste. Stir well and cook until the tomatoes soften, but avoid mashing them completely. The tomatoes should just be tender enough to release their sweetness into the curry base.
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Add Coconut Milk and Turmeric: Pour in the coconut milk along with the turmeric powder, stirring well to combine. Bring the mixture to a gentle boil, letting all the flavors meld together.
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Simmer the Curry: Once the mixture is boiling, add the sugar and stir. Then, gently drop in the marinated shrimps and let them cook in the curry on medium heat for about 20 minutes, or until the shrimp are fully cooked and tender.
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Final Touch: Once the shrimp are cooked through, turn off the heat. Transfer the Kerala Style Chemmeen Moilee to a serving bowl.
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Serving Suggestions: Serve this rich and flavorful prawn curry hot with steamed rice or Kerala parotta. For a complete Kerala-inspired meal, pair it with a side of Cabbage Thoran.
Serving Tip: Kerala Style Chemmeen Moilee pairs wonderfully with the subtle flavors of steamed rice, which helps balance the richness of the coconut milk. You can also serve it with Kerala parotta, a soft and flaky flatbread that complements the curry beautifully. For a side dish, a simple vegetable like Cabbage Thoran (a Kerala-style stir-fry) adds a crunchy contrast to the creamy curry.
Enjoy the comforting, aromatic taste of Kerala in every bite with this simple yet flavorful prawn curry!
