Shrimp Moli or Moilee

Hands down, the best shrimp dish ever…

Wishing everyone a happy ramadan. In Canada, ramadan has started on last Friday. Since it’s Summer the Sun sets at 9 pm, so we are having a long fasting day. One way its’ good as after I get back from work, I get a lot of time to cook and don’t have to rush. Ramadan is not just about gobbling up at night, it’s more about being spiritual and getting closer to Almighty. Also, if fasting is taken seriously and if right kind of healthy food is taken after breaking the fast, it helps a lot in improving our overall health. For me, after I break the fast, it’s very hard to have any solid food. I prefer more semi solid or liquid food like porridge, oatmeal etc.

After being sick for two days (my stupid sinus got crazy again), I felt much better today. I wasn’t that active in the kitchen for the past few days. This morning I felt so sick of being sick, and just wanted to be out of my house. So I took my car and just drove around aimlessly for sometime. After that went for a mega shopping, bought a lot of things, came home and stacked up the refrigerator. It’s been a while since I had shrimp, so bought some fresh shrimp from the Asian superstore. My only intention was to make a terrific shrimp dish for dinner. Well, I couldn’t come up with anything new or different. It seems my brain is still in foggy mode. So, had to surf the internet for some ideas and landed on Vahchef’s fish moilee recipe. Being a huge fan of vahchef’s recipes, I didn’t have any second thoughts about his fish moilee recipe. I used shrimp instead of fish and just blindly followed the rest of the preparation method with some minor variations. The outcome was terrific, obviously!

I have posted the recipe for making a different version of fish moilee, check that out. This one is more authentic version of fish moilee.

Shrimp Moilee

Recipe courtesy: Vahchef

Ingredients

To marinate shrimp

  • Shrimp, deshelled and deveined- 20, large
  • Turmeric powder- 1/2 tsp
  • Ground pepper- 1/2 tsp
  • Salt- to taste
  • Lemon juice- 2 tbsp
  • Coconut oil-  1 1/2 tbsp

To coarsely grind:

  • Cardamom, whole- 3
  • Garlic, chopped- 3 large cloves
  • Ginger, chopped- 2 inch slice

For cooking

  • Coconut oil or vegetable oil- 2tbsp
  • Mustard seeds- 2 tsp
  • Onion, chopped lil large- 1 large
  • Curry leaves- 1 sprig
  • Green chili, halved- 3 to 4
  • Coriander powder- 2 tsp
  • Ground pepper- 1/4 tsp or depending on your spice level
  • Coconut milk, thin- 1 cup
  • Coconut milk, thick- 1/2 cup
  • Tomatoes, chopped large- 2
  • Salt- to taste

Instruction

  • In a bowl, marinate the shrimp along with above mentioned ingredients “to marinate shrimp” and keep aside for 10 minutes.
  • Cook the marinated shrimp in a non-stick pan till it’s just done. Don’t over cook it, keep aside.
  • In a blender or using a mortar and pestle, coarsely grind cardamom, ginger and garlic. Don’t grind to a smooth paste.
  • Use the same pan used for cooking shrimp, add 2 tbsp coconut oil, let it come to a boil.
  • Add mustard seeds and let it splutter.
  • Add the ground ginger/garlic/cardamom mixture to the oil and saute for a couple of minutes.
  • Add onions, little salt , curry leaves and green chilies, saute till onions turn translucent. 
  • Add coriander powder, ground pepper and saute for a minute.
  • Now, add the cooked shrimp and combine well.
  • Add the thin coconut milk, cover the pan and simmer for 5 minutes.
  • Add the tomatoes and cook covered for a couple of minutes till tomatoes turn slightly tender. Don’t cook till the tomatoes are mashed up.
  • Taste and add salt or ground pepper if needed.
  • Finally, add the thick coconut milk and cook for 3 minutes. If you want a thick gravy cook uncovered for some more time.
  • Remove the pan from the heat and keep covered for sometime.
  • Serve with rice or roti.

Tips:

  • You could use king fish instead of shrimp.

 

 

Shrimp Moli or Moilee
 
Ingredients
To marinate shrimp
  • Shrimp, deshelled and deveined- 20, large
  • Turmeric powder- ½ tsp
  • Ground pepper- ½ tsp
  • Salt- to taste
  • Lemon juice- 2 tbsp
  • Coconut oil- 1½ tbsp
To coarsely grind
  • Cardamom, whole- 3
  • Garlic, chopped- 3 large cloves
  • Ginger, chopped- 2 inch slice
For cooking
  • Coconut oil or vegetable oil- 2tbsp
  • Mustard seeds- 2 tsp
  • Onion, chopped lil large- 1 large
  • Curry leaves- 1 sprig
  • Green chili, halved- 3 to 4
  • Coriander powder- 2 tsp
  • Ground pepper- ¼ tsp or depending on your spice level
  • Coconut milk, thin- 1 cup
  • Coconut milk, thick- ½ cup
  • Tomatoes, chopped large- 2
  • Salt- to taste
Instructions
  1. In a bowl, marinate the shrimp along with above mentioned ingredients "to marinate shrimp" and keep aside for 10 minutes.
  2. Cook the marinated shrimp in a non-stick pan till it's just done. Don't over cook it, keep aside.
  3. In a blender or using a mortar and pestle, coarsely grind cardamom, ginger and garlic. Don't grind to a smooth paste.
  4. Use the same pan used for cooking shrimp, add 2 tbsp coconut oil, let it come to a boil.
  5. Add mustard seeds and let it splutter.
  6. Add the ground ginger/garlic/cardamom mixture to the oil and saute for a couple of minutes.
  7. Add onions, little salt , curry leaves and green chilies, saute till onions turn translucent.
  8. Add coriander powder, ground pepper and saute for a minute.
  9. Now, add the cooked shrimp and combine well.
  10. Add the thin coconut milk, cover the pan and simmer for 5 minutes.
  11. Add the tomatoes and cook covered for a couple of minutes till tomatoes turn slightly tender. Don't cook till the tomatoes are mashed up.
  12. Taste and add salt or ground pepper if needed.
  13. Finally, add the thick coconut milk and cook for 3 minutes. If you want a thick gravy cook uncovered for some more time.
  14. Remove the pan from the heat and keep covered for sometime.
  15. Serve with rice or roti.
Notes
You could use king fish instead of shrimp.

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