विलायती कोकम फिश कॅलेडिन, जॅम, पल्प

Ingredients

• 2 large fruits Yellow Mangosteen (peeled, flesh cut into chunks)
• 100 g Granulated Sugar (for syrup)
• 250 ml Water (for syrup)
• 1 tsp Cinnamon Powder
• 0.5 tsp Nutmeg Powder
• 0.5 tsp Cardamom Powder
• 2 pieces Kiwi (sliced)
• 2 tbsp Basil Seeds (soaked in water for 10 minutes)
• 200 g Orange Pumpkin (diced (optional for garnish))
• 200 ml Sparkling Water
• 1 cup Ice Cubes
• 2 tbsp Lime Juice (freshly squeezed)
• 10 leaves Fresh Mint Leaves (for mojito garnish)
• 50 g Dried Yellow Mangosteen (thinly sliced)
• 4 pieces Malabar Paratha (store‑bought or homemade)
• 500 g Shrimp, Peeled and Deveined (medium‑sized)
• 1 tsp Sea Salt
• 2 tbsp Grated Coconut (fresh or frozen)
• 1 tbsp Fresh Ginger (minced)
• 2 pieces Green Chilies (sliced, seeds removed for less heat)
• 3 pieces Garlic Cloves (minced)
• 1 tsp Coriander Seeds (lightly toasted and crushed)
• 1 tsp Cumin Seeds (lightly toasted)
• 0.5 tsp Black Pepper Powder
• 0.5 tsp Papaya Seeds (optional, for subtle peppery note)
• 2 tbsp Dried Yellow Mangosteen Oil (or neutral oil infused with dried mangosteen)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (chopped)
• 400 ml Coconut Milk (full‑fat)
• 1 tsp Garam Masala (optional for extra warmth)

Instructions

1. Make Yellow Mangosteen Syrup

   Combine sugar, water, cinnamon, nutmeg, and cardamom in a saucepan. Bring to a gentle boil, then simmer for 10 minutes until the sugar dissolves and the mixture is fragrant.

   Time: PT10M

   Temperature: medium heat

2. Add Fresh Mangosteen

   Add the mangosteen flesh chunks to the syrup and continue simmering for another 5 minutes, allowing the fruit to infuse the liquid. Remove from heat and let cool.

   Time: PT5M

   Temperature: medium heat

3. Prepare Yellow Mangosteen‑Kiwi Jam

   In a blender, puree the sliced kiwi with 2 tbsp of the warm mangosteen syrup. Transfer to a small saucepan and cook over low heat for 5 minutes until slightly thickened. Set aside to cool.

   Time: PT5M

   Temperature: low heat

4. Soak Basil Seeds

   Place basil seeds in a small bowl, cover with water and let sit for 10 minutes until they swell and become gelatinous.

   Time: PT10M

5. Marinate the Shrimp

   In a mixing bowl, combine shrimp, sea salt, lime juice, ½ tsp coriander seeds, ½ tsp cumin seeds, black pepper, and a pinch of garam masala. Mix gently and let rest for 30 minutes in the refrigerator.

   Time: PT30M

6. Sauté Aromatics

   Heat the dried yellow mangosteen oil in a skillet over medium heat. Add chopped onion, minced garlic, ginger, and sliced green chilies. Sauté for 3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: medium heat

7. Build the Curry Base

   Add chopped tomato to the skillet and cook for 5 minutes until softened. Stir in the remaining coriander and cumin seeds, the rest of the mangosteen syrup, coconut milk, and the dried mangosteen slices. Simmer for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: medium heat

8. Cook the Shrimp

   Add the marinated shrimp to the simmering sauce. Cook for 4 minutes, stirring gently, until the shrimp turn pink and are just cooked through.

   Time: PT4M

   Temperature: medium heat

9. Warm Malabar Paratha

   Heat a clean skillet over medium‑high heat. Place each paratha on the skillet and cook 1‑2 minutes per side until lightly puffed and golden spots appear.

   Time: PT5M

   Temperature: medium‑high heat

10. Assemble & Serve

    Plate a portion of the shrimp curry, garnish with soaked basil seeds, fresh mint leaves, and a drizzle of extra mangosteen syrup if desired. Serve with a warm Malabar paratha and a glass of the mangosteen‑kiwi mojito (sparkling water, ice, lime juice, mint, and a splash of the remaining syrup).

    Time: PT3M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Granulated Sugar: honey, maple syrup
• Instead of Kiwi: green grapes
• Instead of Orange Pumpkin: butternut squash
• Instead of Lime Juice: lemon juice
• Instead of Malabar Paratha: naan, roti
• Instead of Shrimp, Peeled and Deveined: scallops, fish fillet
• Instead of Grated Coconut: desiccated coconut
• Instead of Fresh Ginger: ground ginger
• Instead of Green Chilies: jalapeño
• Instead of Dried Yellow Mangosteen Oil: vegetable oil
• Instead of Tomato: canned diced tomato
• Instead of Coconut Milk: cream

Equipment Needed

• Mixing Bowl
• Saucepan
• Skillet
• Blender or Food Processor (optional)
• Measuring Cups and Spoons
• Knife
• Cutting Board
• Grater (optional)
• Spatula
• Serving Plate
• Glassware for Drink (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Marinating the shrimp for at least 30 minutes
• Simmering the curry base with dried mangosteen to extract flavor
• Cooking shrimp just until pink to avoid rubbery texture

Chef Tips from the Video

• Use fresh, ripe yellow mangosteen for the brightest flavor; frozen mangosteen can be substituted but texture will differ
• Toast the coriander and cumin seeds briefly to release their aromatics before adding them to the sauce
• For extra heat, keep the seeds of the green chilies or add a pinch of red chili powder.

Troubleshooting

Storage

Refrigerator: Store curry in an airtight container for up to 2 days; reheat gently.

Freezer: Freeze cooked curry (without paratha) in a freezer‑safe bag for up to 1 month; thaw overnight in fridge before reheating.

Room temperature: Do not store at room temperature beyond 2 hours.

Make-Ahead Tips

• The mangosteen‑kiwi jam can be prepared up to 3 days ahead and stored in the fridge
• Dried mangosteen oil and syrup keep well for a week in a sealed jar
• Marinate the shrimp just before cooking for best texture; longer marination can make them mushy

Frequently Asked Questions