Kerala Shrimp Moilee

Instructions

1. Prepare the shrimp
   In a bowl, toss the shrimp with 1/4 teaspoon turmeric and 1/4 teaspoon salt. Set aside to marinate for 10 minutes while you prepare the other ingredients.
2. Sauté the aromatics
   Heat coconut oil in a large, deep skillet over medium heat. Add the sliced onions and cook until soft and translucent, about 5 minutes. Add the green chilies, ginger, curry leaves, and garlic. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.
3. Create the base
   Add the diced tomatoes and cook until they soften and start to break down, about 4-5 minutes. Stir in the remaining 1/4 teaspoon turmeric and cook for another minute to release the flavors.
4. Add the coconut milk
   Pour in the coconut milk, stirring continuously to create a smooth sauce. Bring to a gentle simmer (do not boil rapidly as this may cause the coconut milk to separate). Reduce heat to low and simmer for 5 minutes until the sauce slightly thickens.
5. Cook the shrimp
   Add the marinated shrimp to the simmering sauce. Cook for 3-4 minutes until the shrimp turn pink and opaque, being careful not to overcook them as they will become tough.
6. Season and finish
   Season with the remaining salt, black pepper, and lime juice. Stir gently to combine all the flavors. Taste and adjust seasoning if needed.
7. Serve
   Remove from heat and garnish with fresh chopped cilantro. Serve hot with steamed basmati rice or Kerala parotta (flaky layered flatbread).