Zurich Legacy Kitchen Cookbook - Book - Page 42
Na a zi sh C hou g l ay
Aunt Ruqayya’s
Kubat & Jhinga
No summer holiday in
Bhiwandi, India, felt complete
without Aunt Ruqayya’s Kubat
and Jhinga at her home. This
fragrant prawn and mango
curry, simmered in coconut
milk, was her signature dish,
which filled our ancestral
home with warmth, and the
comforting feeling of our
family gathered close.
INGREDIENTS
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250g peeled prawns
1 kayri (raw mango)
2 tins of 400ml coconut milk
½ tsp haldi (turmeric)
4 tbsp rice flour
3 eggs (optional)
1 green chilli
Coriander, chopped
Salt
qu
METHOD
In a pan, combine the prawns, raw mango, turmeric, salt and 2 cups of
the watery liquid at the bottom of your coconut milk tins. Bring to a gentle
simmer and let it bubble away for ten to 15 minutes.
Combine the rice flour with a touch of water to create a paste, then add to
the pan and bring to a simmer.
Pour in the thick cream from your coconut milk tins, add the green chilli,
sliced in half, along with a tablespoon of roughly chopped coriander.
Leave everything to simmer for one final boil, then take the pan off the heat.
Sn e be
r wm.
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