Where the shores of Bombay meet the spice-laden air of the Malabar Coast

At Dakwala, the flavours of Bombay are retold through nostalgia and nuance. This King Prawn Moilee is a perfect example — a dish that bridges Kerala’s coastal warmth with the city’s cosmopolitan flair.

Traditionally simmered, the prawns here are first grilled over clay oven, infusing a whisper of smoke that deepens the sweetness of the coconut milk sauce. Served with a delicate saffron pulao, it’s an ode to Diwali feasting — rich, aromatic, and luminous in every bite.

Prawns & Marinade:

• 500g king prawns, cleaned

• ½ tsp turmeric

• ½ tsp red chilli powder

• 1 tbsp lemon juice

• Salt to taste

• 1 tbsp coconut oil

Moilee Sauce:

• 2 tbsp coconut oil

• 1 tsp mustard seeds

• 8–10 curry leaves

• 2 green chillies

• 1 onion, sliced

• 1 tomato, chopped

• 1 tsp ginger-garlic paste

• ½ cup thin coconut milk

• 1 cup thick coconut milk

• Salt and lime juice

Saffron Pulao:

• 1 cup basmati rice

• 2 tbsp ghee

• ½ tsp cumin seeds

• Few saffron strands in warm milk

• Salt

Here’s a short and simple method to match your simplified ingredients list, perfect for a magazine-style recipe:

Method

Marinate & Grill Prawns:

Toss prawns with turmeric, chilli, lemon juice, salt, and coconut oil.

Grill over clay charcoal or a hot pan for 2–3 minutes per side until cooked. Set aside.

Prepare Moilee Sauce:

Heat coconut oil in a pan. Add mustard seeds, curry leaves, and green chillies.

Sauté onions until soft, then add ginger-garlic paste and tomato.

Pour in thin coconut milk and simmer gently. Add prawns, then stir in thick coconut milk and lime juice. Do not boil.

Cook Saffron Pulao:

Heat ghee in a pan, sauté cumin seeds and rice briefly.

Add saffron milk, salt, and water. Cover and cook until rice is fluffy.

Serve:

Plate saffron pulao, top with prawns and moilee sauce. Garnish with curry leaves or a drizzle of coconut oil.