We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
Prawn Moilee
1 hour

This is Naved's special dish at Dishoom Covent Garden. It's a light, fragrant and utterly delicious South Indian style curry, packed with juicy prawns and tempred with coconut milk. Although it looks impressive, it's actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. We serve it with idiyappam, the white, lacy noodle pancake, also known as stringhoppers. If you can't get these, it goes just as well with steamed rice.

Recipe courtesy of
  • 6 green chillis
  • 55ml vegetable oil
  • 2 tsp mustard seeds
  • 30 fresh curry leaves
  • 300g white onions, sliced (a little chunky is good)
  • 15g garlic paste (page 353 of their recipe book)
  • 15g ginger paste (pg 353)
  • 2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1 1/4 tsp ground tumeric
  • 25g fresh root ginger, cut into matchsticks
  • 400ml coconut milk
  • 250ml coconut cream
  • 24 large prawns
  • 300g medium tomatoes, cut into small bitesized wedges

To serve

  • Lemon wedges
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
  1. Remove and discard the stalks from the chillis, then slice each one into 3 or 4 long strips. Set to one side
  2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds
  3. Add the onions and saute lightly for 12-14 minutes, until soft but not coloured
  4. Add the garlic and ginger pastes, salt, black pepper and tumeric and saute for 3 minutes, stirring regularly. Add the sliced chillis and ginger matchsticks and cook for 3 minutes
  5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occassionally
  6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside
  7. Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough
  8. Serve scattered with fried curry leaves, with lemon wedges on the site

Note - if you'd like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refridgerate, then reheat and continue from step 6 just before serving

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Black Stone Flower Lamb Chops
Sharing plate
Over 2 hours
Macher Jhol With Pickled Fennel
Over 2 hours
Jersey Royal Aloo Chaat
1.5 hours