Ingredients:
400ml coconut milk or cream
24 large prawns (cooked)
6 large tomatoes (chopped into quarters)
55ml vegetable or rapeseed oil
2 tsp mustard seeds
5-6 green chillies
50 fresh curry leaves
1 large spanish onion (chopped)
15g garlic paste
15g ginger paste
2 tsp salt
1 tsp pepper
1 1/2 turmeric
25g fresh ginger (cut into matchsticks)
Lemon wedges


Method:
Step 1: Heat a large saucepan over medium heat, add in most of the oil leaving a little aside. Allow to heat up, then add in the mustard seeds and around 30 of the fresh curry leaves. Let them crackle for a few seconds. 

Step 2: Add in the onions and sauté lightly for 12-14 minutes, until soft. 

Step 3: While the onions are cooking, remove and discard the stalks from the chillies, then slice each into 3-4 strips. Set aside.

Step 4: Add the garlic & ginger paste along with salt, pepper and turmeric into the onions, stirring regularly.

Step 5: Next, add the slices chillies and ginger matchsticks and cook for 2-3 minutes.

Step 6: Pour the coconut milk/cream and simmer for 20minutes or so., stirring occasionally. 

Step 7: While the curry is simmering, you can fry the rest of the curry leaves for 1 minutes using the oil you had left. Set aside and drain on some kitchen paper. 

Step 8: Add the tomatoes and prawns to the sauce and simmer gently for another 2-3 minutes, because the prawns are cooked you don’t want to over cook them. However, if you are cooking the prawns within the sauce allow to cook for 5-6minutes. 

Step 9: Serve the prawn moilee with basmati rice, the fried curry leaves, fresh coriander and lemon wedges on the side. 

Enjoy!