Dishoom’s prawn moilee

Name: Dishoom's Prawn Moilee
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 500g raw prawns, peeled and deveined; 2 tbsp vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 inch ginger, minced; 2 green chilies, slit; 1 tsp turmeric powder; 1 tsp ground coriander; 400ml coconut milk; 1 tomato, chopped; Fresh coriander leaves for garnish; Salt to taste

Dishoom's Prawn Moilee is a celebrated dish that captures the essence of South Indian cuisine, offering a light, fragrant, and utterly delicious curry that's both indulgent and suitable for a weeknight dinner. This curry is masterfully created by Chef Naved Nasir, showcasing the rich culinary heritage of Dishoom Covent Garden. The recipe is featured in the Dishoom cookbook authored by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, highlighting its significance and popularity.

Brief Description of the Recipe The Prawn Moilee is a coconut milk-based curry, packed with juicy prawns and tempered with an array of spices that bring out its unique taste. It's a testament to the rich flavors of South Indian cuisine, balanced with the sweetness of coconut milk and cream, making it a delightful dish for any occasion.

Cultural or Historical Context Originating from the coastal regions of Kerala, the Prawn Moilee (or Moily) is a traditional dish that embodies the flavors of the Indian coast. Dishoom's rendition of this recipe pays homage to its roots while adding a unique touch that has made it a favorite among patrons.

Ingredients List

Green chillies, mustard seeds, fresh curry leaves, and Spanish white onions for the base flavors.
Garlic paste, ginger paste, and root ginger for depth and warmth.
Coconut milk and cream to bring a rich, creamy texture.
Large prawns and medium tomatoes, as the main stars of the dish.
Lemon wedges for serving.

The preparation involves a series of steps that include sautéing spices, simmering the coconut base, and finally adding the prawns and tomatoes to complete the curry. The dish is garnished with fried curry leaves and served with lemon wedges on the side.

Storage and Reheating The Prawn Moilee can be stored in the refrigerator and is best consumed within 2-3 days. For reheating, gently warm it over low heat to preserve the prawns' texture.

Nutritional Information This dish is rich in flavors as well as calories, with a notable content of fat from the coconut milk and cream, providing a good source of protein from the prawns. Specific nutritional values include calories, fat, saturated fat, cholesterol, sodium, potassium, carbohydrates, fiber, sugar, protein, and vitamins such as vitamin A, vitamin C, calcium, and iron.

Frequently Asked Questions (FAQ)

Can I substitute the prawns? Yes, chicken or fish can be used as alternatives to prawns.
Is it spicy? The dish has a mild heat, adjustable by the amount of green chillies used.
Can I make it vegan? Yes, by substituting prawns with tofu or vegetables and ensuring the other ingredients are vegan-friendly.

For those looking to explore the depth of Indian cuisine through Dishoom's Prawn Moilee, this recipe offers a perfect blend of tradition and modern culinary artistry, making it a must-try for enthusiasts of flavorful, aromatic curries.

Original recipe by Shamil Thakrar, Kavi Thakrar, and Naved Nasir in the Dishoom cookbook.

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