Prawn Moilee (Kerala Coconut Milk Prawn Curry)

• 1 medium Yellow onion
• 20 g Ginger root
• 3 cloves Garlic
• 1 piece Green chili pepper
• 12 leaves Fresh curry leaf
• 2 tbsp Coconut oil
• 1 medium Tomato, ripe
• ½ tsp Ground turmeric
• 1 ¼ tsp Fine sea salt
• 400 ml Coconut milk
• 450 g Prawns, raw
• 1 piece Lime

1. Thinly slice the onion. Peel and finely grate the ginger, finely grate the garlic, and slit the green chilli lengthways; pick the curry leaves from their stems.
2. Heat the coconut oil in a saucepan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the ginger, garlic, green chilli and curry leaves and cook for 1 minute until fragrant. Add the tomato and cook for 3 to 4 minutes until it breaks down into a jammy base.
4. Stir in the turmeric and remaining salt, then pour in the coconut milk. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce looks slightly thicker and glossy.
5. Add the prawns and simmer gently for 2 to 4 minutes, just until pink and opaque. Take off the heat, squeeze in lime juice to taste, and rest for 2 minutes before serving.

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