Chemmeen Moilee
Mild shrimp curry in a creamy coconut milk base with ginger.
About this dish
Chemmeen (Shrimp) Moilee is a testament to the Portuguese influence on Kerala cuisine, resulting in a mild, sophisticated stew. Unlike the fiery red curries of the region, Moilee focuses on the sweetness of coconut milk and the warmth of fresh ginger and green chilies. It is the gold standard for seafood lovers who appreciate delicate, aromatic spice profiles without overwhelming heat.
Ingredients
The Seafood
- 500g Large Shrimp, deveined and cleaned
- 1/2 tsp Turmeric powder
- 1 tbsp Lemon juice
- 1/2 tsp Salt
Aromatics and Base
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 2 medium Onions, thinly sliced vertically
- 1-inch Ginger, julienned
- 6 cloves Garlic, thinly sliced
- 4 Green chilies, slit lengthwise
- 2 sprigs Curry leaves
- 1 large Tomato, cut into thin wedges
Coconut Milk
- 1.5 cups Thin coconut milk (second extract)
- 1/2 cup Thick coconut milk (first extract)
- 1/2 tsp Black pepper powder
Method
- 1
Marinate the shrimp
Toss the cleaned shrimp with turmeric, lemon juice, and a pinch of salt. Let it sit for 15 minutes while you prep the vegetables; this removes any fishy odor and seasons the meat.
- 2
Sauté the aromatics
Heat coconut oil in a wide pan (manchatti/clay pot is best). Splutter mustard seeds, then add onions, ginger, garlic, green chilies, and curry leaves. Sauté on medium heat until the onions are translucent and soft—do not let them brown.
- 3
Simmer in thin milk
Pour in the thin coconut milk and add the black pepper powder. Bring to a very gentle simmer. If the heat is too high, the coconut milk might split, so keep it at a consistent medium-low.
- 4
Add the shrimp
Gently slide the marinated shrimp into the simmering thin milk. Spread them out evenly. Cook for 3-5 minutes depending on the size of the shrimp; they are done when they turn opaque and curl into a 'C' shape.
- 5
Incorporate tomatoes
Add the tomato wedges to the pan. The tomatoes should only be cooked until they soften slightly, retaining their shape to provide a mild acidic contrast to the creamy milk.
- 6
Finish with thick milk
Lower the heat to the absolute minimum and pour in the thick coconut milk. Stir very gently. The thick milk provides the rich, velvety finish the Moilee is known for.
- 7
Final heating
Heat for just 1-2 minutes until the curry is warmed through. Do not let it boil after adding the thick coconut milk, or the sauce will lose its creamy emulsion and become oily.
- 8
Garnish and set
Turn off the heat. Drizzle a few drops of fresh coconut oil on top and add a fresh sprig of curry leaves. Cover and let it sit for 5 minutes to allow the flavors to fuse.
- 9
Check seasoning
Taste for salt and heat. If you need more spice, add a pinch of white pepper; for more acidity, a tiny drop of vinegar can be added at the end, though the tomatoes usually suffice.
Notes & variations
- Use fresh coconut milk for the best results; canned milk can be used but should be diluted for the 'thin' stage.
- Do not overcook the shrimp, as they will become rubbery and lose their sweetness.
- The green chilies provide flavor more than heat; adjust the quantity based on your preference.
- This curry is even better the next day as the ginger and chili flavors deepen.
Serve with
Authentically served with Appam or Idiyappam to soak up the creamy gravy.
Cook's note
Slicing the ginger into very fine matchsticks (julienne) ensures you get a mild burst of warmth in every bite without biting into a large chunk.