How to make Pan seared Lemon chilly Tiger Prawns with Moilly s -

Tiger prawns pan seared and then cooked with spicy sauce.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Coconut Cream (नारियल की मलाई)

Cuisine : Kerala

Course : Main Course Seafood

Pan seared Lemon chilly Tiger Prawns with Moilly s

Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Pan seared Lemon chilly Tiger Prawns with Moilly s Recipe

  • Prawns 4

  • Coconut Cream 2 tablespoons

  • Coconut oil 30 millilitres

  • Mustard seeds 1 tablespoon

  • Curry leaves 8-10

  • Onion sliced 1 large

  • Ginger chopped 15 grams

  • Garlic chopped 15 grams

  • Green chilli chopped 1

  • Coconut cream 200 grams

  • Lime leaves 3

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Black pepper powder 1 teaspoon


Step 1

Deshell prawn with tail on & clean . Give it a cut on the back Rub it with the chilly garlic sauce Cook on a hot plate with a cover. Remove, plate it and serve hot wih the moily sauce

Step 2

MOILY SAUCE METHOD : Heat oil add in the mustard seeds, curry leaves, and then the sliced onions and saute till translucent

Step 3

Add in the chopped ginger, garlic, chilly and saute for few seconds Add in the turmeric powder, chilly powder, black pepper powder and mix well

Step 4

Add in the coconut cream , lime leaves and boil on slow fire for 8-10 minutes. Add salt, mix well ,and remove.

Step 5

Strain it to a smooth consistancy and serve by pouring it over the pan seared prawns.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.