Lacking Coastal Delicacies? This Courtyard By Marriotts Jhinga Kairi Curry Can Be An Preferrred Dish To Satiate Your Cravings

Jhinga kairi recipe additionally has elements like coconut milk, curry leaves, mustard seeds and many others


  • This appetising dish pairs prawns with kacchi kairi
  • Jhinga kairi curry is the proper dish for all who love coastal delicacies
  • We convey you the recipe, straight from Ummrao restaurant’s kitchen

Do you have got some prawns and uncooked mangoes at house? If sure, then take them out as a result of we’ve a really particular recipe to spruce up your meal! Alongside the scorching warmth, summer season season brings the very tasty kacchi kairi (or uncooked mango), which is used to organize many appetising dishes- from chutneys to curries. Courtyard by Marriot’s Ummrao restaurant in Mumbai takes the sport a step forward and created an appetising dish by pairing prawns with kacchi kairi – jhinga kairi curry. Chef Mukhtar Qureshi curated the recipe that additionally has elements like coconut milk, curry leaves, mustard seeds and others, making it an ideal dish for all who love coastal delicacies. We convey you an identical recipe, straight from Ummrao restaurant’s kitchen.

This is The Recipe Video For Jhinga Kairi Curry:

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Whereas making ready this dish, one should at all times keep in mind that if you’re cooking with frozen prawns, it is very important be sure that they’re utterly defrosted. This may be carried out simply by inserting the prawn in a water-proof package deal or wrapping in plastic wrap and protecting in chilly water for about an hour. As soon as defrosted, these prawns ought to be used for cooking instantly. So put on your chef coat and get going!

This is The Written Recipe For Jhinga Kairi Curry With Strategies And Elements:

Prep Time: 20 minutes

Cook dinner Time: 30 minutes

Serves: 2


6-Eight prawns

2 tbsp Coconut oil

1 tbsp ghee

half of tsp mustard seeds

2-Three inexperienced chilli, slit

7-Eight curry leaves

2 tbsp uncooked mango, julienne

half of tsp turmeric powder

1 onion, sliced

half of tsp cumin seeds

half of tsp coriander seeds

half of tsp saunf

2 tbsp uncooked coconut

2 entire crimson chilli

1 tsp bhujwa masala

1 inch ginger

2-Three garlic pods

1 cup Coconut milk

1 tsp crimson chilli oil

Salt to style

Water as required


1. Clear, devein and pat dry the prawns.

2. Roast onion slice, cumin seed, coriander seed, saunf, uncooked coconut, crimson chilli entire, bhujwa masala, ginger and garlic collectively and make a high-quality paste.

3. In a deep backside pan pour coconut oil and ghee.

4. Mood curry leaves, inexperienced chillis and mustard seeds.

5. Add turmeric, salt, uncooked mango slices, prawns and roast and mix collectively.

6. Add the ready paste and cook dinner effectively until oil begins to depart from sides.

7. Pour water, coconut milk and crimson chilli oil.

8. Serve scorching.

This dish may be greatest loved with steamed rice or Malabar porotta.

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it by way of meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and an excellent film could make her day.

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