Shrimp Moilee (Prawn Moilee) is a classic Kerala-style shrimp curry: gently spiced, creamy, and bright with coconut and a hint of tamarind. This version is simple to make and comes together in about 30 minutes—perfect for a weeknight dinner or a relaxed weekend meal.
After settling in to our new home in Bentonville, I’ve been testing recipes daily and sharing the favorites here. Many readers loved the Fish Moilee, so I adapted that dish for shrimp. With a few small changes—mainly shorter cooking time and a gentle touch with the spices—the shrimp version is equally comforting and flavorful. Try this Shrimp Moilee the next time you crave a light, coconut-forward curry.
About Shrimp Moilee
Shrimp Moilee is a traditional Kerala curry made with coconut milk, whole spices, curry leaves, and fresh aromatics. The curry balances the natural sweetness and creaminess of coconut milk with mild heat from green chilies and a faint tang from tomato and tamarind. It’s a light, comforting dish that is naturally gluten-free and dairy-free.
Serve Shrimp Moilee with steamed rice, appam, idiyappam, Malabar parotta, or even a crusty bread. The delicate flavors pair well with simple sides so the coconut-shrimp gravy can shine.
Ingredients
To Marinate the Shrimp
- 350 grams shrimp (prawns), cleaned and deveined
- ½ teaspoon turmeric powder
- 2 teaspoons lime juice
- ½ teaspoon black pepper powder
- 1 teaspoon salt
For the Moilee Curry
- 3 tablespoons coconut oil (for authentic flavor) or any neutral oil
- 3–4 cloves
- 2 green cardamoms
- 1-inch piece of cinnamon
- 1 teaspoon brown mustard seeds
- 10–12 curry leaves
- 2–3 green chilies, slit
- 2 cups thinly sliced onions
- 2 teaspoons grated ginger
- 2 teaspoons chopped garlic
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- 200 ml thin coconut milk (see note below)
- 1 medium tomato, cut into rounds
- ½ cup water
- 300 ml thick coconut milk
- 1 tablespoon tamarind paste
- 1 teaspoon garam masala (Kerala garam masala if available)
- Salt to taste
Note about coconut milk: If you make coconut milk at home, the first extraction is thick milk and the second extract is thin milk. For canned coconut milk, dilute 50 ml of canned milk with 150 ml water to approximate 200 ml thin coconut milk.
How to Make Prawn Moilee
Marinate the Shrimp
Rinse 350 g of shrimp and drain well. Toss the shrimp with ½ teaspoon turmeric, 2 teaspoons lime juice, ½ teaspoon black pepper, and 1 teaspoon salt. Set aside while you prepare the other ingredients—this quick marinade seasons the shrimp and keeps them tender.
Fry the Shrimp
Heat 3 tablespoons coconut oil in a large pan over medium-high heat. When the oil is hot, add the marinated shrimp and fry for 2–3 minutes, stirring once or twice until they’re just cooked through. Remove the shrimp and set aside. Avoid overcooking so they don’t become rubbery.
Make the Shrimp Moilee Curry
In the same pan, let the residual oil heat briefly and allow any water released by the shrimp to evaporate. Add the whole spices—cloves, cardamom, cinnamon—and mustard seeds. Add curry leaves and slit green chilies and fry for a few seconds until fragrant.
Add 2 cups thinly sliced onions, 2 teaspoons grated ginger and 2 teaspoons chopped garlic. Cook on medium heat until the onions turn soft and pinkish, about 5–6 minutes.
Stir in 1 teaspoon coriander powder, ½ teaspoon turmeric and ½ teaspoon black pepper and cook briefly for 15–20 seconds to toast the spices. Reduce the heat to low, then add 200 ml thin coconut milk and the sliced tomato. Cook for 20–30 seconds.
Pour in ½ cup water, mix well, cover the pan and simmer for 10 minutes, stirring occasionally. This short simmer lets flavors meld without overcooking the shrimp later.
Return the fried shrimp to the pan and cook for 2 minutes to warm them through.
Finally, stir in 300 ml thick coconut milk, 1 tablespoon tamarind paste, and 1 teaspoon garam masala. Keep the heat low and cook only until the curry comes to a gentle simmer—do not boil vigorously or the coconut milk may split. Adjust salt and tamarind to taste. Serve the Shrimp Moilee hot.
Recipe Tips
- Do not overcook the shrimp; they cook very quickly and can become rubbery.
- Adjust green chilies, salt and tamarind to your preference for heat and tang.
- Add coconut milk only after reducing the heat to low to avoid splitting.
Storage Suggestions
Shrimp Moilee is best served fresh. Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently over low heat—do not boil—to avoid curdling the coconut milk. Freezing is not recommended, as coconut milk can separate when thawed.
You Might Also Like
Kerala Fish Curry — A tangy, spiced fish curry from Kerala.
Moru Curry — A seasoned buttermilk-style curry from Kerala, often part of a traditional meal.
Kerala Style Mutton Curry — A rich, spiced mutton curry from the region.
Kerala Chicken Stew — A mild, creamy chicken stew with vegetables and coconut milk.
Nutrition (per serving)
Approximate values per serving: Calories: 458 kcal; Carbohydrates: 18 g; Protein: 21 g; Fat: 37 g; Saturated Fat: 31 g; Sodium: 782 mg; Fiber: 3 g. Use these as general guidance—actual nutrition will vary with specific ingredients and brands.