Prawn Moilee With Ragi Idiyappam Recipe

About this recipe

A fragrant and mildly spiced coconut-based prawn curry paired with steamed Ragi Idiyappam (finger millet string hoppers) for a balanced, healthy dinner.

Ingredients

• 500 g Prawns
• 250 ml Coconut Milk
• - Mustard Seeds
• 500 ml Water
• 500 Gms Organic Sprouted Ragi Flour
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Shallots
• 250g Ginger
• 250g Garlic
• 10G Salt
• 500 Gms Rice Flour

Instructions

1. Step 1: To prepare the Ragi Idiyappam, mix the ragi flour and rice flour with a pinch of salt in a bowl. Gradually add lukewarm water and knead into a soft dough.
2. Step 2: Divide the dough into portions and press it through an Idiyappam maker or a manual noodle press onto a steamer plate. Steam for 8-10 minutes until cooked. Set aside.
3. Step 3: Heat vegetable oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, sliced shallots, ginger, and garlic. Sauté until fragrant and the shallots turn golden.
4. Step 4: Add turmeric powder and green chilies to the pan. Mix well before adding the cleaned prawns. Cook the prawns until they turn pink (about 3-4 minutes).
5. Step 5: Reduce the heat, pour in the coconut milk, and gently simmer for 5 minutes. Adjust salt to taste and ensure the prawns are well coated with the coconut curry.
6. Step 6: Serve the prawn moilee hot with freshly steamed Ragi Idiyappam.