Prawn moilee

Name: Prawn moilee
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 60 g coconut oil or vegetable oil; 2 tsp black mustard seeds; 10 g curry leaves, preferably fresh, but 1 tbsp dried can be used instead; 5 cm piece ginger, peeled and finely chopped; 4 cloves garlic, finely chopped; 200 g shallots, finely chopped; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; 4 tbsp white wine vinegar; 1 red chilli, finely chopped; 6 classic vine tomatoes, roughly chopped; 150 ml fish stock; 400 ml can coconut milk; 165 g packs extra large raw king prawns; Handful coriander, leaves chopped; 1 lime, cut into wedges or rings; Cooked basmati rice, to serve

Paul Gamble created this dish after being inspired on a family holiday to Kerala. It's quick and easy to make – fast enough for a weeknight meal, but also a great alternative to the Friday night takeaway.

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Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

60g coconut oil or vegetable oil
2 tsp black mustard seeds
10g curry leaves, preferably fresh, but 1 tbsp dried can be used instead
5 cm piece ginger, peeled and finely chopped
4 cloves garlic, finely chopped
200g shallots, finely chopped
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
4 tbsp white wine vinegar
1 red chilli, finely chopped
6 classic vine tomatoes, roughly chopped
150ml fish stock
400ml can coconut milk
2 x 165g packs extra large raw king prawns
Handful coriander, leaves chopped
1 lime, cut into wedges or rings
Cooked basmati rice, to serve

Heat the oil in a large saucepan. Add the mustard seeds and allow to crackle for a few minutes to release their flavour. A lid is handy to stop the seeds from popping out of the pan.
Add the curry leaves, ginger, garlic and shallots, then gently cook for 5 minutes until the shallots are soft.
Stir in the coriander, turmeric and garam masala and cook for 2-3 minutes more. Pour in the vinegar and allow to bubble, reducing it by three-quarters. Add the chilli, tomatoes and stock and bring to a simmer for 15 minutes, until reduced to a pulpy texture.
Add the coconut milk, then the prawns. Simmer for 4-5 minutes until the prawns are pink, opaque and cooked through. Season to taste, then add the coriander and a good squeeze of lime juice. Serve with basmati rice.

Typical values per serving when made using specific products in recipe