Kerala Shrimp Moilee (Curried Shrimp And Coconut Soup) Recipe

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

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   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

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* Per serving · 4 servings · Values may vary.