Prawn Molee

PRAWN MOLEE

This is  a reat recipe from Rick Stein's curry book - I have hardly deviated from the recipe - I used vegetable oil instead of coconut oil - and tend to use minced garlic and minced ginger (following a tip from my curry guru Mira) - rather than slicing and shredding fresh, and I left in the seeds of the chilli, which were removed in the original recipe.

I have seen various recipes for this - and various spellings (!) - though never remember seeing it on a menu.

Quite straightforward - and makes a lovely rich Keralan curry, not too hot -  with a subtle sour note.

Serves 4

2 tbsp vegetable oil

1/2 tsp black pepper

3 green cardammons bruised with a rolling pin

6 cloves

2 medium onions, thinly sliced

1 tbsp minced garlic 

1 tbsp minced ginger

2 green chillis, slit lengthways

salt

Small handfull curry leaves ( I used dried as could not get fresh)

Pinch turmeric

400ml coconut milk

1 1/2 tsp white wine vinegar

500g large tail on prawns 

2 tomatoes, thinly sliced, to garnish

Boiled basmati rice to serve

1 Heat the oil in a heavy based saucepan and add the pepper, cardamons and cloves and fry for one minutes until fragrant.

2 Add the onions and fry for 5 minutes until translucent, then add the garlic, ginger, chillies, salt and curry leaves and fry for an additional minute.

3 Add the tumeric, coconut milk and vinegar, bring to a simmer and cook for 4-5 minutes, until reduced.

4 Add the prawns - if using raw cook for 4-5 minutes until cooked - if using cooked simply allow to warm through. 

5 Turn off the heat, cover and set aside for 3-4 minutes.

6 Serve with the rice, and garnish with the tomatoes - as above.

ENJOY!