Shrimp Moilee

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  • 2 lbs. Shrimp, peeled and devined (size 21/25)
  • 2 Tbsp. vegetable oil
  • 1/2 Tsp. black mustard seeds
  • 1 Tsp. ginger, peeled and finely chopped
  • 8 leaves curry Leaves
  • 1 large red onion, peeled and finely chopped
  • ½ Tsp. Green chili, serrano–stemmed and finely chopped
  • 2 pieces Kashmiri whole red chili
  • ¼ Tsp. Hing (Asafoetida)
  • 1/2 Tsp. turmeric
  • Salt, to taste
  • 2 cups coconut milk
  • 2 Tsp. Lemon Juice


  • In a mixing bowl, rub in 1 teaspoon of lemon juice, 1 teaspoon of turmeric and a pinch of salt to the shrimp and set aside for five minutes. 
  • Heat oil in a sauté pan, add mustard seeds and while they splatter add ginger, curry leaves, onion, red chilies, green chilies and hing and cook until soft and translucent, about five minutes. 
  • Add turmeric and salt, sauté for a minute. 
  • Now add shrimp and 2 cups of coconut milk and bring to boil and stir in 1 teaspoon lemon juice and remove from heat. 
  • Best eaten with steamed rice.
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