Prawn Moilee (Prawn Curry with Chillies and Coconut Milk)

Sunitha Divakaran's creamy coconut and prawn curry is flecked with crackling curry leaves and makes a memorable meal
Prawn Moilee (Prawn Curry with Chillies and Coconut Milk)
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 tbsp coconut oil
  • 1 tsp mustard seeds
  • 12 curry leaves
  • 2 green chillies, shredded
  • 4 cm piece of ginger, shredded
  • 2 clove garlic, chopped
  • 1 onion, sliced
  • 1/2 tsp turmeric
  • 750 g king prawns, shelled, tail left on
  • 150 ml water
  • 200 ml coconut milk
  • juice of 1/2 limes

Tips and Suggestions

Grated coconut and curry leaves are sold in Asian grocers.


1. Heat the coconut oil in a large saucepan and toss in the mustard seeds followed by the curry leaves, ginger, garlic, green chillies and sliced onions.

2. Soften the onions without colouring for about 10 minutes, then sprinkle in the turmeric and stir to mix. Tip in the prawns, stir and fry for a minute or two and then pour in the water. Simmer until the prawns are just tender - about 5 minutes.

3. Pour in the coconut milk, reheat and add a squeeze of lime juice to sharpen. Serve straight away.

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