Moilee, possibly got its name from a Malaylam curry called Moli being closer to it in taste and recipe, has its origin in Portugal or India maybe and is a hugely popular dish in countries like India, Malaysia and Singapore. Moilee is a coconut-based curry, very mildly spiced and is cooked both in vegetarian and non-vegetarian versions. Fish Moilee is specially very very popular in the southern states of India where the fish is steamed in Moilee sauce along with chosen vegetables.


We are sharing here an extremely easy, literally 10-min cook time dish, called Shrimp Moilee. You may like to try out in your home. However, if you are not really in the mood of cooking, or don't really like to experiment at all and straight away try out the best and authentic available, order authentic Moilee online in New York from Brick Lane Curry House.



1 cup shrimp, cleaned and deveined 1 teaspoon turmeric powder 1/2 tablespoon grated ginger 1/2 teaspoon ground red pepper 1 1/2 tablespoons vegetable oil 3 cloves 3 white cardamom pods 1 inch piece cinnamon 2 medium cloves of garlic, grated 1 medium yellow onion, thinly sliced 3 green chillies slit lengthwise 10 curry leaves 1 cup thin coconut milk 1/2 cup thick coconut milk 1 large tomato cut in thin rounds Salt and sugar for taste Procedure:-

Marinade the shrimps in half teaspoon of turmeric and grated ginger each and red chilli powder for 15 mins. Heat oil in a heavy bottomed pan on medium heat and add cloves, cardamom, and cinnamon and stir until fragrant. Add the remaining ginger, garlic, onion and chilies and stir until the onion softens. Add the curry leaves and let them splutter. Add remaining turmeric powder to the oil, stir briskly, and immediately add the thin coconut milk, salt and sugar. Add tomato and allow to come to a gentle boil. Add the marinated shrimp and allow to cook just until opaque. Add the thick coconut milk and bring to a gentle boil, and you are done.

Serve with steamed rice and enjoy.