Name: Prawn Moilee
Yield: Serves 4
Cuisine: Indian
Ingredients: 2 tsp fine sea salt; 15 g garlic paste; 1 tsp Freshly ground black pepper; 15 g ginger paste; 300 g Spanish white onions, sliced (a little chunky is good); 6 green chillies; 55 ml vegetable oil; 30 fresh curry leaves; 2 tsp mustard seeds; 1¼ tsp ground turmeric; 400 ml coconut milk; 25 g fresh root ginger, cut into matchsticks; 250 ml coconut cream; 24 large prawns; Lemon wedges; 300 g medium tomatoes, cut into small bite-sized wedges

Preparation info

Serves
4

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

This is Naved’s special dish at Dishoom Covent Garden. It’s a light, fragrant and utterly delicious south-Indian-style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice.