Michelin Star Recipes: Jheenga Moilee

Michelin Star Recipes: Jheenga Moilee

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In this first of its kind masterclass, Rohit will show you how to cook Michelin star Indian recipes. These 9 recipes are all traditional and authentic dishes from all over India, elevated to a Michelin star level. In this masterclass Rohit shares his tips and tricks, as well as entirely original recipes, to help you cook like a Michelin star chef in your kitchen. In this episode of Michelin Star Recipes with Rohit Ghai you will learn how to make one of the most famous dishes from South India, Jheenga Moilee. Jheenga Moilee is a delicious, creamy and rich coconut based curry. Here, Rohit makes this recipe with fresh prawns. This is a fantastic dish for entertaining and takes hardly any time at all. About Chef Rohit Ghai: Born into a Punjabi family and originally from Madhya Pradesh, India, Rohit cut his culinary teeth working for the prestigious Oberoi and Taj hotel groups. Michelin-starred Rohit Ghai (@chefrohitghai) is one of the culinary world’s most in-demand chefs after a hugely successful decade on the London restaurant scene. Known for being the fastest Indian chef to be awarded a Michelin star for his work at Jamavar in Mayfair, he has now entered an exciting new era in his career, with his first solo venture, Kutir. Chef Ghai’s precise and innovative cooking techniques and dishes have won him praise from celebrities, dignitaries and some of the nation’s most discerning food critics.

Jheenga Moilee


  • 12-15x Peeled prawns
  • Pinch turmeric powder
  • Ginger garlic paste
  • Salt
  • For the Sauce:
  • 1 tbsp Vegetable oil
  • 3-4x Garlic cloves, minced
  • 20g Finely Julienned fresh ginger
  • 4 Green chillies, deseeded and finely chopped
  • 10 Fresh curry leaves, finely sliced
  • 200g Onion, finely sliced
  • 1 tsp Ground turmeric
  • 1 tsp Mustard seed
  • 400ml Coconut milk
  • 6x Cherry tomatoes (optional)

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