How to Make Indian Malabar Prawns with Rohit Ghai

maxresdefault 458
maxresdefault 458

Check out The Chef’s Circle Merchandise here!

Jamavar's executive chef, Rohit Ghai, shows us how to make his Malabar Prawn dish.


Portion 4


Black tiger prawns tail on Shell off 32 no
Spanish onion Slice 300 gm
Deghi chilli powder 2tsp
Fresh White turmeric 50 gm
Salt to taste
Curry leaf 2 sprigs
Oil 100 ml
Fresh Chop coriander 1 tbls
Green chilli Deseed Julienne 4 no
Ginger julienne 1tbls
Fresh grated coconut 2 Tbls
Lime 1/2 no

Method :-
Place shelled and deveined Prawns in a large bowl and
Marinate with Deghi chilli powder, turmeric powder and salt & keep it aside.
Heat the pan add oil n sauté Slice spanish onions on slow heat for 3-4 minutes
Add Julienne fresh white turmeric and marinated PRAWNS and cook.
Once your PRAWNS cooked adjust seasoning and add curry leaf and green chillies
Serve hot garnish with fresh chop coriander, coconut, ginger julienne and Lime wedge.

4650 | Chefs | Cooking


Written by The Chef's Circle

maxresdefault 1491

2-Michelin star Marcus Wareing creates smoked egg with wild mushrooms and a lemon meringue dessert

maxresdefault 1846

Molecular Mixology: Hot Infusion Siphon Cocktail