Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated April 07, 2021
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Mild from the natural sweetness of the coconut milk and aromatic from the whole spices used, the Moilee is a delicate introduction to the distinctive flavors of the coastal Indian state of Kerala. . Prasanna Sankhe

In the Southern state of Kerala, whole spices form an integral part of the region's cuisine. This traditional shrimp or fish preparation is a window into the distinctive flavors of the region, known more for the aromatic nature of its spices than the actual heat they impart.

Coconut forms an integral part of the cuisine and is used liberally in this dish as well. The resulting amalgamation of naturally sweet coconut milk and fragrant whole spices gives this dish a unique but mild flavor that's decidedly different from the more robust dishes of the north.

You can choose to use a firm fleshed fish if you're not a big fan of shrimp—the taste is just as compelling. Moilee is best served with rice pancakes called Pappalam, but plain white rice and a healthy serving of poppadoms does the trick, too.

Recipe Details

Kerala Shrimp Moilee (Curried Shrimp and Coconut Soup) Recipe

Active 15 mins
Total 25 mins
Serves 2 servings

Ingredients

  • 1 cup cleaned and deveined shrimp

  • 1 teaspoon turmeric powder (divided)

  • 1/2 tablespoon grated ginger (divided)

  • 1/2 teaspoon ground red pepper

  • 1 1/2 tablespoons coconut oil or vegetable oil

  • 3 cloves

  • 3 white cardamom pods

  • 1 inch piece cinnamon

  • 1/2 tablespoon 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 thin coconut milk

  • Kosher salt

  • 1 large tomato cut in thin rounds

  • 1/2 cup thick coconut milk

  • Cooked rice and poppodom for serving

Directions

  1. Toss shrimp in a small bowl with 1/2 teaspoon turmeric, 1/2 teaspoon ginger and ground red pepper. Let rest 15 minutes.

  2. Heat oil in a heavy bottomed pan on medium heat until shimmering. Add cloves, cardamom, and cinnamon and stir until fragrant, about 1 minute. Add remaining ginger, garlic, onion and chilli and stir until fragrant and onion softens, about 5 minutes. Add curry leaves and stand back as they splutter. Stir until fragrant, about 30 seconds. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk and salt. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque, about 5 minutes. Add the thick coconut milk and bring to a gentle boil, about 1 minute. Serve hot with white rice and poppadoms.

Special equipment

Heavy bottomed pan

Nutrition Facts (per serving)
681Calories
48gFat
44gCarbs
25gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories681
% Daily Value*
Total Fat 48g62%
Saturated Fat 33g167%
Cholesterol 153mg51%
Sodium 1034mg45%
Total Carbohydrate 44g16%
Dietary Fiber 4g15%
Total Sugars 6g
Protein 25g
Vitamin C 73mg364%
Calcium 160mg12%
Iron 9mg49%
Potassium 1010mg21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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