Asset 2
Attention icon

For help with Local or Nationwide Delivery and Click and Collect orders please email or call 07393 742 704

Rohit Ghai

Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups.

Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene.

Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir.

Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Video Description

In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen.

In this episode of Michelin Star Recipes with Rohit Ghai 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

Pinch turmeric powder

Ginger garlic paste


For the Sauce:

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)


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.

Join Parson's Nose Club NOW

Join Parson's Nose club and get exclusive weekly discount codes, event invitations, new videos and recipes as well as so much more.

Join the Club Now