Creamy chemmeen molee


Cooked in spicy and flavoursome gravy of creamy coconut milk and cashew paste, the prawn moilee goes incredibly well with appam, chapathi or bread.


½ kg large prawns
50 gms dalda
2 cinnamon sticks
6 cardamoms
6 cloves
10 black pepper corns
2 onions (diced)
6 green chillies (split in half)
2 bunches curry leaves
1 tsp ginger (chopped)
4 bulbs garlic (chopped)
1 coconut 
250 gms cashews
1 tsp ghee
1 tomato
1 capsicum


Marinate the prawns with turmeric powder and salt
Boil the prawns and save the water in which they have been cooked
Heat some oil in a pan and fry the prawns till golden brown
In another pan, heat dalda
Crush cinnamon, cardamoms, cloves, and black pepper corns, and add to the pan
Roast them well
Add the diced onions, green chillies, curry leaves, ginger and garlic
Add the first extract of coconut milk, prawns cooking water, salt and half a teaspoon of vinegar if required
Bring the gravy to a boil
Grind half of the cashews into a creamy paste and add it into the gravy
Fry the rest of the cashews in some ghee
When the moilee is boiled and turns fragrant, add the fried cashews
Place the fried prawns on the serving dish and pour the creamy molee over it
Garnish with diced tomatoes and capsicum.

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