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Shrimp Moilee
Moilee is an authentic dish from Kerala, a mild ginger and coconut curry traditionally cooked with seafood and served with appam—a traditional thin and lacey rice flour pancake—or with Kerala rice. You can find red Kerala, or matta rice, in South Indian or Sri Lankan grocery stores or serve with steamed basmati rice instead. Start marinating the shrimp at least six hours before you want to serve the moilee.
Servings 4
Ingredients
- 2 tsp salt divided
- 3 tbsp freshly squeezed lime juice divided
- 2 lbs fresh shrimp (16/21 CT) peeled, deveined, tails on
- 1/2 cup coconut oil
- 1 tbsp green cardamom seeds cracked
- 1/4 cup fresh ginger peeled, finely sliced (julienned)
- 1/4 cup garlic finely sliced (julienned)
- 2 - 4 thai green chilies cut in half lengthwise
- 2 sprigs fresh curry leaves washed
- 2 onions each cut into 4 wedges
- 1/2 tbsp ground tumeric
- 1 cup cold water
- 3 cups coconut milk preferably freshly made or organic
- 1 tomato cut into wedges
- 1 green bell pepper cut into wedges
Instructions
1.) In a medium bowl, combine 1 tsp of the salt and 1 Tbsp of the lime juice. Stir in the shrimp, cover and refrigerate for 6 hours.
2.) In a large frying pan over medium heat, heat coconut oil. Add cardamom and cook for about 1 minute to infuse the oil with its flavour. Stir in ginger, garlic, chilies and curry leaves and, when slightly browned, add onions and cook until softened, about 5 minutes.
3.) Stir in turmeric until the raw smell disappears, about 30 seconds. Add shrimp and water and cook just until the shrimp begin to turn pink, about 2 minutes. Pour in coconut milk and simmer for 2 minutes.
4.) Season with remaining 1 tsp of salt (or to taste) and remaining 2 Tbsp of lime juice. Add tomatoes and bell peppers and stir to combine. Arrange on a serving platter and serve family-style.
Notes
Excerpted from Ottawa Cooks by Anne DesBrisay. Photographs by Christian Lalonde. Copyright 2016 by Anne DesBrisay. Recipes copyright by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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