Shrimp Moilee (Kerala Shrimp Curry)

Ingredients

• 1 lb Shrimp (peeled and deveined)
• 1 medium Onion
• 2 small Green chilies
• 1 inch Ginger
• 2 cloves Garlic
• 1/2 teaspoon Turmeric powder
• 1 can Coconut milk
• 2 tablespoons Coconut oil
• 10 leaves Curry leaves
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Salt

Instructions

1. 1Prepare the ingredients: Slice the 1 medium onion into thin half-moons. Slice the 2 small green chilies lengthwise. Finely mince the 1 inch piece of ginger and the 2 cloves of garlic. Ensure the 1 lb of shrimp are peeled and deveined.
2. 2In a 3-quart heavy-bottomed pot, heat the 2 tablespoons of coconut oil over medium heat (approximately 325°F / 160°C). Add the 1/2 teaspoon of mustard seeds and the 10 curry leaves to the hot oil; cook for 30-60 seconds, or until the mustard seeds begin to pop and the curry leaves become fragrant. Add the sliced 1 medium onion and the sliced 2 small green chilies to the pot, then sauté for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
3. 3Stir in the finely minced 1 inch ginger and the finely minced 2 cloves of garlic; cook for 1 minute, stirring constantly, until fragrant. Add the 1/2 teaspoon of turmeric powder and stir well to combine with the sautéed aromatics.
4. 4Pour in the 1 can of coconut milk and stir thoroughly to combine all ingredients. Increase the heat slightly to medium-high (approximately 350°F / 175°C) and bring the mixture to a gentle simmer, then reduce the heat back to medium (325°F / 160°C) to maintain a gentle simmer for 2-3 minutes, allowing the flavors to meld.
5. 5Add the 1 lb of peeled and deveined shrimp to the simmering curry. Cook for 5-7 minutes, stirring occasionally, until the shrimp turn opaque pink and are cooked through; the internal temperature of the shrimp should reach 145°F (63°C).
6. 6Stir in the 1/2 teaspoon of salt. Taste and adjust seasoning if desired. Serve the Shrimp Moilee immediately while hot, alongside plain rice.

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