Curried shrimp and coconut soup (Kerala shrimp moilee) from Serious Eats by Denise D'silva Sankhé

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Accompaniments: Pepper poppadoms

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil.

  • rmardel on November 22, 2021

    I think this is the best of the moilee recipes in my recipe file. This is mostly because of the technique used, as well as the use of additional spices. I do make this regularly with fish, which is simply a personal choice. Rather than using ground red pepper and ground turmeric in the marinade for the fish, I just mince or use a mortar to pound an additional green Chile with the ginger and fresh turmeric, which I find gives more subtlety to the dish. Powdered turmeric will work fine, but my local markets almost always have fresh turmeric root nowadays. You can make thin coconut milk simply by thinning regular coconut milk, half and half, with water.

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