Skip to content
Back to your kitchen
Belgaum Malai Jhinga
🇮🇳 Indian

Belgaum Malai Jhinga

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Belgaum cooking — Belgaum Malai Jhinga brings a malai touch with a classic pulao finish. About 30 minutes from fridge to table.

Prep 15 min Cook 15 min Serves 3 Medium

Ingredients

  • Ginger Garlic Paste1 tbsp
  • Heavy Cream1/3 cup
  • Saltto taste
  • Prawns350 g, cleaned
  • Cashews10, soaked

Optional extras

  • Green Chili1-2, slit
  • Fresh Cilantro2 tbsp, chopped
  • Lemon1/2

Instructions

  1. 1

    Assemble spices and chop vegetables before lighting the stove.

  2. 2

    Temper mustard seeds, curry leaves, and dried chilies in oil.

  3. 3

    Add onion and green chili; saute until soft.

  4. 4

    Stir in the main ingredient and powdered spices.

  5. 5

    Cook covered, stirring occasionally, until done.

  6. 6

    Squeeze lemon or fold in coconut if the style calls for it.

Chef's tip

Finish with a spoon of ghee for shine and aroma.

Cook it with your pantry → Share this page: /dish/35099