Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) Recipe

Name: Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) Recipe
Total time: 25 min
Yield: 2
Ingredients: 1 cup of shrimp (cleaned and deveined); 1 teaspoon of turmeric powder (divided); 1/2 tablespoon of grated ginger (divided); 1/2 teaspoon of ground red pepper; 1 1/2 tablespoons of coconut oil or vegetable oil; 3 cloves; 3 white cardamom pods; 1 inch piece of cinnamon; 1/2 tablespoon of grated garlic (about 2 medium cloves); 1 medium yellow onion (thinly sliced (about 1 cup)); 3 green chiles (slit lengthwise); 10 curry leaves; 1 cup of thin coconut milk; Kosher salt; 1 large tomato (cut into thin rounds); 1/2 cup of thick coconut milk; Cooked rice and poppadom for serving

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Kerala Shrimp Moilee: A Delightful Blend of Flavors

Are you tired of the same old shrimp recipes? Looking for something new and exciting to try? Look no further than Kerala Shrimp Moilee, a heavenly combination of curried shrimp and coconut soup. This traditional dish from the southern coast of India is not only delicious but also packed with flavors that will leave you craving for more.

A Taste of Kerala

Kerala, often referred to as “God’s Own Country,” is known for its rich culinary traditions. The cuisine of this coastal state is a beautiful blend of spices, coconut, and seafood. Shrimp Moilee is a classic example of the delectable dishes that Kerala has to offer.

Imagine a bowl of creamy coconut soup infused with fragrant spices and tender shrimp. The delicate sweetness of coconut milk perfectly balances the tangy flavors of tamarind and lemon juice. The addition of aromatic spices like turmeric, cumin, and coriander adds depth and complexity to this marvelous dish.

A Symphony of Flavors

The magic of Kerala Shrimp Moilee lies in its unique combination of ingredients. Each element contributes to the symphony of flavors that dance on your taste buds. The succulent shrimp soak up the spices and coconut milk, creating a harmonious blend of sweet, savory, and tangy notes.

Coconut milk, the star of this dish, adds a rich and creamy texture that envelops every bite. Its natural sweetness pairs beautifully with the subtle heat of green chilies. As you savor each mouthful, you’ll be transported to the serene backwaters of Kerala, where the aroma of spices fills the air.

The Perfect Balance

One of the remarkable aspects of Kerala Shrimp Moilee is its perfect balance of flavors. The chefs of Kerala have mastered the art of combining spices to create a dish that is neither too spicy nor too mild. The gentle heat from the green chilies adds a kick without overpowering the delicate taste of the shrimp and coconut milk.

Moreover, the addition of tamarind and lemon juice brightens up the flavors, adding a refreshing tanginess that cuts through the richness of the coconut milk. It’s a delightful dance of flavors that will leave you wanting more.

Frequently Asked Questions

1. Can I use frozen shrimp for Kerala Shrimp Moilee?

Absolutely! Frozen shrimp works just as well as fresh shrimp in this recipe. Just make sure to thaw it properly and pat it dry before cooking.

2. Is Kerala Shrimp Moilee spicy?

Kerala Shrimp Moilee has a mild level of spice. The green chilies provide a subtle heat, but it is not overpowering. If you prefer a spicier version, you can add more chilies or use a spicier variety.

3. Can I substitute coconut milk with another ingredient?

Coconut milk is an essential component of Kerala Shrimp Moilee, and substituting it may alter the taste and texture of the dish. However, if you have dietary restrictions or allergies, you can try using almond milk or cashew milk as alternatives.

4. How do I serve Kerala Shrimp Moilee?

Kerala Shrimp Moilee is traditionally served with steamed rice or appam, a fluffy rice pancake. You can also enjoy it with crusty bread or naan for a delightful fusion experience.

5. Can I make Kerala Shrimp Moilee ahead of time?

Yes, you can make Kerala Shrimp Moilee ahead of time. It tastes even better the next day as the flavors have a chance to meld together. Just reheat gently on the stovetop or in the microwave before serving.

6. Can I add vegetables to Kerala Shrimp Moilee?

While the traditional recipe does not include vegetables, you can certainly add them if you wish. Bell peppers, carrots, and peas are popular choices that complement the flavors of the dish.

7. What is the origin of Kerala Shrimp Moilee?

Kerala Shrimp Moilee originated in the coastal region of Kerala, South India. It is a dish that has been passed down through generations, showcasing the rich culinary heritage of the state.

8. Can I use other types of seafood instead of shrimp?

Absolutely! Kerala Shrimp Moilee can be made with various types of seafood, such as fish, crab, or even lobster. Feel free to experiment and find your favorite combination.

In Conclusion

Kerala Shrimp Moilee is a dish that will take your taste buds on a delightful journey through the flavors of Kerala. Its unique blend of spices, coconut milk, and succulent shrimp creates a symphony of flavors that is hard to resist. Whether you’re a seafood lover or simply looking to try something new, this recipe is sure to impress. So, gather your ingredients, put on your chef’s hat, and prepare to be amazed by the magic of Kerala Shrimp Moilee!

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) Recipe

Total25 min

Servings2

1 cup of shrimp (, cleaned and deveined)
1 teaspoon of turmeric powder (divided)
1/2 tablespoon of grated ginger (divided)
1/2 teaspoon of ground red pepper
1 1/2 tablespoons of coconut oil or vegetable oil
3 cloves
3 white cardamom pods
1 inch piece of cinnamon
1/2 tablespoon of grated garlic (about 2 medium cloves)
1 medium yellow onion (, thinly sliced (about 1 cup))
3 green chiles (, slit lengthwise)
10 curry leaves
1 cup of thin coconut milk
Kosher salt
1 large tomato (, cut into thin rounds)
1/2 cup of thick coconut milk
Cooked rice and poppadom for serving

In a small bowl, combine shrimp, 1/2 teaspoon of turmeric, 1/2 teaspoon of ginger, and ground red pepper.
Let the shrimp mixture rest for 15 minutes.
Heat oil in a heavy-bottomed pan over medium heat until it shimmers.
Stir in cloves, cardamom, and cinnamon, and cook for about 1 minute until fragrant.
Add the remaining ginger, garlic, onion, and chili, and cook for about 5 minutes until the onion softens and everything becomes fragrant.
Add curry leaves and be cautious as they may splutter. Stir for about 30 seconds until fragrant.
Stir in the remaining turmeric powder, and immediately add the thin coconut milk and salt.
Add tomatoes and let it gently boil.
Add the marinated shrimp and cook until they turn opaque, which should take about 5 minutes.
Stir in the thick coconut milk and bring to a gentle boil for about 1 minute.
Serve hot with white rice.