Jhinga kairi recipe also has ingredients like coconut milk, curry leaves, mustard seed products etc
Do you have some prawns and natural mangoes at home? If yes, then remove them because we have a very special formula to spruce up your meal! Together with the scorching heat, summer season provides the very tasty kacchi kairi (or raw mango), which is used to prepare several appetising dishes- from chutneys in order to curries. Courtyard by Marriot’s Ummrao restaurant in Mumbai takes the overall game a step ahead and created a good appetising dish by pairing prawns with kacchi kairi – jhinga kairi curry. Chef Mukhtar Qureshi curated the recipe that also offers ingredients like coconut milk, curry leaves, mustard seeds and others, which makes it a perfect dish for all who enjoy coastal cuisine. We bring you exactly the same recipe, straight from Ummrao restaurant’s kitchen area.
Here’s The Recipe Video Intended for Jhinga Kairi Curry:
While preparing this dish, you must remember that if you are cooking with freezing prawns, it is important to make sure that they are totally defrosted. This can be done easily simply by placing the prawn in a water-proof package or wrapping in plastic material wrap and keeping in chilly water for about an hour. Once defrosted, these prawns should be used for cooking food immediately. So wear your gourmet coat and get going!
Here’s The particular Written Recipe For Jhinga Kairi Curry With Methods And Substances:
Prep Period: 20 minutes
Cook Time: 30 minutes
2 tbsp Coconut oil
1 tbsp ghee
1/2 tsp mustard seeds
2-3 green chilli, slit
7-8 curry leaves
2 tbsp natural mango, julienne
1/2 tsp turmeric powder
1 onion, sliced
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp saunf
2 tbsp raw coconut
2 whole reddish colored chilli
1 tsp bhujwa masala
1 ” ginger
2-3 garlic pods
1 cup Coconut milk
1 tsp red chilli oil
Salt to taste
Water as required
1. Clean, devein and pat dried out the prawns.
2. Roast red onion slice, cumin seeds, coriander seed, saunf, raw coconut, red chilli whole, bhujwa masala, ginger plus garlic together and make a great paste.
3. In a deep base pan pour coconut oil plus ghee.
4. Temper curry simply leaves, green chillis and mustard seed products.
5. Add turmeric, salt, natural mango slices, prawns and beef roasts and blend together.
6. Include the prepared paste and prepare well till oil starts to keep from sides.
7. Pour drinking water, coconut milk and red chilli oil.
8. Serve hot.
This dish can be best enjoyed along with steamed rice or Malabar porotta.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it with regards to food, people or places, most she craves for is to understand the unknown. A simple aglio olio nudeln or daal-chawal and a good film can make her day.