Waitrose and Partners
Prawn moilee

Prawn moilee

Paul Gamble created this dish after being inspired on a family holiday to Kerala. It's quick and easy to make – fast enough for a weeknight meal, but also a great alternative to the Friday night takeaway. 

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

Ingredients

  • 60g coconut oil or vegetable oil
  • 2 tsp black mustard seeds
  • 10g curry leaves, preferably fresh, but 1 tbsp dried can be used instead
  • 5 cm piece ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 200g shallots, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 4 tbsp white wine vinegar
  • 1 red chilli, finely chopped
  • 6 classic vine tomatoes, roughly chopped
  • 150ml fish stock
  • 400ml can coconut milk
  • 2 x 165g packs extra large raw king prawns
  • Handful coriander, leaves chopped
  • 1 lime, cut into wedges or rings
  • Cooked basmati rice, to serve

Method

  1. Heat the oil in a large saucepan. Add the mustard seeds and allow to crackle for a few minutes to release their flavour. A lid is handy to stop the seeds from popping out of the pan.

  2. Add the curry leaves, ginger, garlic and shallots, then gently cook for 5 minutes until the shallots are soft.

  3. Stir in the coriander, turmeric and garam masala and cook for 2-3 minutes more. Pour in the vinegar and allow to bubble, reducing it by three-quarters. Add the chilli, tomatoes and stock and bring to a simmer for 15 minutes, until reduced to a pulpy texture.

  4. Add the coconut milk, then the prawns. Simmer for 4-5 minutes until the prawns are pink, opaque and cooked through. Season to taste, then add the coriander and a good squeeze of lime juice. Serve with basmati rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,632kJ/ 632kcals

Fat

40g

Saturated Fat

33g

Carbohydrates

17g

Sugars

14g

Fibre

8.4g

Protein

45g

Salt

1.7g

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