You will learn how to make one of the most famous dishes from South India, Jheenga Moilee.
Jheenga Moilee is a delicious, creamy and rich coconut based curry. Here, Rohit makes this recipe with fresh prawns. This is a fantastic dish for entertaining and takes hardly any time at all.
12-15x Peeled prawns
Ginger garlic paste
1 tbsp Vegetable oil
3-4x Garlic cloves, minced
20g Finely Julienned fresh ginger
4 Green chillies, deseeded and finely chopped
10 Fresh curry leaves, finely sliced
200g Onion, finely sliced
1 tsp Ground turmeric
1 tsp Mustard seed
400ml Coconut milk
6x Cherry tomatoes (optional)
Pinch turmeric powder
Marinate prawns with pinch of turmeric, ginger garlic paste and salt keep them aside.
To make the sauce, heat 1 tbsp oil in a pan, add the Mustard seeds and curry leaves and chopped onion.
Then add fresh ginger, green chilli and chopped garlic.
Cook over a medium heat for about 5 minutes until onion is translucent.
Add the ground turmeric and salt and then stir for 1 minute further.
Add marinated prawns in to onion masala and cook for 2-3 min, all the while mixing.
Add coconut milk, bring to the boil and cook on low heat until the prawns cook (around 3-4 minutes). Make sure it doesn't get over cooked.
If you wish to add cherry tomatoe, add after the coconut milk and cook for another 3-4 minutes and serve with tomatoes for garnish.
Otherwise, plate and serve hot with rice.