Kerala Shrimp Moilee Curried Shrimp And Coconut Soup Food

KERALA SHRIMP CURRY

Steps:

• Rinse shrimp. Place in a medium bowl, add turmeric, chili power, salt and lime juice; stir well and set aside to marinate.
• Meanwhile, chope tamarind pulp coarsely and place in a bowl. Pour in boiling water and mash tamarind a little with a fork. Set aside to soak for about 10 minutes.
• In a medium heavy-bottomed saucepan or wok, heat oil over medium heat. Add onion and cook, stirring frequently, until a pale golden colour - about 8 to 10 minutes.
• Increase heat to medium-high. Add mustard seeds (they may pop or sputter) and cook for 30 seconds. Add funugreek seeds and tomatoes and stir well. Add garlic, ginger, green chiles, curry leaves, turmeric, coriander and red chile powder. Cook, stirring for 1 to 2 minutes, then add coconut milk and a pinch of salt. Reduce heat and simmer, uncovered for about 10 minutes.
• Meanwhile strain tamarind mixture through a sieve into a clean bowl. Using a wooden spoon, press tamarind pulp against mesh of sieve to extract as much liquid as possible. Set aside liquid and discard pulp.
• Stir 3 T of the tamarind liquid into simmering curry. Taste, and then adjust the balance of flavours if you wish by adding more tamarind liquid and/or salt.
• Shortly before you wish to serve, add shrimp and any remaining marinade to curry and cook until shrimp has just changed colour, about 3 minutes.
• Garnish with chopped coriander and serve with plain rice and lime wedges.

PRAWN MOILEE

Steps:

• Remove and discard the stalks from the chillies, then slice each one into 3 or 4 long strips. Set to one side.
• Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
• Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
• Add the garlic and ginger pastes, salt, black pepper and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
• Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
• While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
• Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
• Serve scattered with the fried curry leaves, with lemon wedges on the side.

SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)

Steps:

• Shell and devein shrimp. Wash them thoroughly, and set aside.
• Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
• Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.