recipes

• Peel the cucumber and cut crossways into 1cm (½in) thick rounds.
• Peel the shallots and finely chop three quarters of them; finely slice the rest.
• Peel the garlic cloves.
• Chop four of them very finely; cut the other two into fine slivers.
• Combine the sliced shallots and slivered garlic and set these aside.
• In a medium pan, combine the chopped shallots, chopped garlic, ground coriander seeds, ground fennel seeds, white pepper, cumin seeds, turmeric and 450ml (15fl oz) water.
• Crumble in the red chillies.
• Stir and bring to the boil.
• Boil, uncovered, on a fairly high heat for about 5 minutes.
• Add the cucumber rounds and bring to a simmer.
• Cover and simmer gently for 5 minutes.
• Add the prawns, salt and sugar.
• Bring to a simmer again and simmer gently for about 1 minute, stirring the prawns around in the sauce.
• Give the coconut milk a good stir and pour it in.
• Bring the mixture to the boil, then lower the heat and simmer for 1 minute, stirring now and then.
• Put the oil in a small frying pan and set over a medium–high heat.
• When hot, add the slivered shallots and garlic and stir-fry until they turn golden.
• Add the whole fennel seeds, stir once, then quickly pour the contents of the pan (oil and seasonings) into the pan containing the curry.
• Cover the curry pan immediately to trap all the aromas.

To make the sauce:

• In a bowl, mix the tomato purée, salt, sugar, garam masala, ground roasted cumin seeds, chili powder, green coriander, green chili, lemon juice, and 1 tablespoon of water.
• Slowly add the coconut milk or cream, mixing as you go.
• Set the sauce aside.

To stir-fry the prawns:

• Peel and finely chop the garlic.
• Heat 3 tablespoons of oil in a wok or frying pan over medium-high heat.
• When hot, add the mustard seeds.
• As soon as the seeds begin to pop (this takes just a few seconds), add the garlic and curry leaves.
• Stir until the garlic turns medium brown.
• Add the prawns and stir-fry until they turn opaque most of the way through.
• Add the prepared sauce, turn the heat to medium, and heat the sauce through until it begins to simmer.
• By then, the prawns should be completely opaque and cooked through.
• Remove from the heat and serve immediately.

• Rinse the mussels and clams thoroughly under cold running water to remove sand and grit.
• Scrub the shells with a stiff brush and remove the beards from the mussels.
• Tap any open molluscs gently with the back of a knife; discard any that do not close.
• Rinse again and set aside.
• Peel and devein the prawns, then rinse and pat them dry.
• Cut each prawn into 3 segments and set aside.
• Cut the ginger into 4–5 slices.
• Peel the onion.
• Combine the chicken stock, ginger, whole onion, and peppercorns in a pan.
• Bring to a simmer, then cover and simmer gently for 15 minutes.
• Strain the stock into a clean pan, season with salt to taste, and keep warm.
• Melt the butter in a wide, heavy pan.
• Add the flour and cook, stirring, over low heat for 2 minutes, until the mixture bubbles but does not brown.
• Gradually pour in the hot stock, whisking rapidly to prevent lumps.
• Simmer gently for 3–4 minutes.
• If any lumps appear, strain the mixture at this point.
• Add the mussels and clams to the soup and bring to a boil.
• Cover and cook over medium heat for 5 minutes, or until the shells open.
• (If some do not open, cook for another minute, then discard any that remain closed.
• )
• Add the prawns, crab meat, and coconut milk to the soup.
• Cook over low heat for 1 minute.
• Serve the soup in wide soup plates, garnished with chopped parsley.

• Heat the vegetable oil in a pan over medium-high heat.
• Add the chopped onion and sauté for 4–5 minutes, or until the onion becomes golden.
• Add the curry powder and stir for 10 seconds to release the flavors.
• Stir in the tomatoes, carrots, potatoes, peas, salt, and 1 liter (1¾ pints) of water.
• Bring the mixture to a boil.
• Once boiling, cover and reduce the heat to low.
• Simmer gently for 45 minutes.
• Blend the soup in batches in a blender, then strain it through a coarse sieve to remove any pulp.
• Return the strained soup to the pan, then stir in the double cream and vegetable stock, adjusting the amount of stock for the desired soup consistency.
• Reheat the soup if you prefer it hot, or cover and refrigerate if you prefer it cold.
• Garnish with chopped chives before serving.

• Heat the vegetable oil in a large saucepan over medium-high heat.
• Once hot, add the chopped onions, ginger, and garlic.
• Stir and fry for about 4 minutes or until the onions start to brown.
• Add the cumin, coriander, turmeric, and chili powder.
• Stir briefly to combine.
• Add the potatoes, cauliflower, and chicken stock.
• If the stock is unsalted, add ¼ tsp salt.
• Stir and bring to a boil.
• Cover, reduce the heat to low, and simmer gently for 10 minutes or until the potatoes are tender.
• Taste the soup and add more salt if desired.
• Blend the soup in batches using a blender, blending until smooth.
• Strain the soup, pressing down to extract all the pulp.
• Stir in the cream and mix well.
• The soup can now be reheated and served.

• In a small bowl, mix the turmeric, cumin, coriander, chili powder, and mustard with 2 tablespoons of water to make a spice paste.
• Set aside.
• Heat 1 tablespoon of oil in a wok or frying pan over high heat.
• Once hot, add the fennel seeds, curry leaves, and garlic.
• Stir and fry until the garlic turns golden.
• Add the chicken livers and sprinkle with ½ teaspoon salt and freshly ground black pepper.
• Stir and toss for 3–4 minutes, or until nicely browned.
• Remove the livers with a slotted spoon and place them in a serving dish or bowl.
• Add the prepared spice paste to the pan and stir for about 15 seconds.
• Pour in the cream and a light sprinkle of salt.
• Stir for 30–60 seconds until the cream slightly reduces.
• Pour the sauce over the chicken livers and sprinkle with the green coriander.
• Serve immediately.

• Preheat the oven to 180°C/350°F/gas mark 4.
• Cut each chicken breast piece into thirds lengthways, and then crossways into 2–2½ cm (¾–1 inch) segments.
• Place in a bowl.
• Add the black pepper, turmeric, chili powder, cumin, thyme, garlic powder, paprika, salt, and 1 tablespoon of oil to the bowl.
• Mix well and set aside for at least 10 minutes to marinate.
• Heat 2 tablespoons of oil in a wok or large, non-stick frying pan over very high heat.
• Once the oil is very hot, add the marinated chicken pieces.
• Stir and fry quickly until the chicken is lightly browned or turns opaque on the outside.
• Transfer the chicken pieces to a baking dish, then cover loosely with lightly oiled greaseproof paper that sits directly on the chicken pieces.
• Bake for 8–10 minutes, or until the chicken pieces are cooked through.
• If not eating immediately, remove the chicken from the hot baking dish to prevent drying out.

• Put the prawns in a bowl and sprinkle with turmeric and chili powder.
• Rub the spices evenly over the prawns.
• Heat the vegetable oil in a wok or large frying pan over high heat.
• When the oil is very hot, add the mustard seeds.
• As soon as the seeds begin to pop (this takes just a few seconds), add the chopped garlic.
• Stir until the garlic turns golden.
• Add the finely chopped green chili and stir for a moment.
• Add the prawns and stir-fry them over high heat until they turn opaque, about 2–3 minutes.
• Sprinkle with salt and toss the prawns to coat evenly.
• Finally, sprinkle with chopped fresh coriander or parsley, toss again, and serve immediately.

• To make the batter, sift the chickpea flour into a mixing bowl.
• Gradually mix in about 200 ml (7 fl oz) water until the batter is thick enough to coat the vegetables.
• Add the salt, turmeric, cumin, bicarbonate of soda, black pepper, and cayenne pepper (if using) to the batter, and mix well.
• Cut the potatoes into thin rounds, about 1 mm (⅛ inch) thick, and immerse them in a bowl of cold water to prevent browning.
• Pour enough oil into a wok, karhai, or other deep-frying pan to give a 6–7.
• 5 cm (2½–3 inch) depth in the middle.
• Heat the oil over low to medium heat until it’s hot but not smoking.
• Take a few potato slices at a time, wipe them dry, and dip them in the batter.
• Drop them into the hot oil in a single layer.
• Fry the pakoris slowly for 7–10 minutes on each side until golden brown and cooked through.
• Remove them with a slotted spoon and drain on kitchen paper.
• Sprinkle with salt and freshly ground black pepper.
• Keep the cooked pakoris hot while frying the remaining batches in the same way.
• Serve the pakoris while they are crisp and hot, with Plain Tamarind Chutney as a dip.

• Peel the cooled potatoes and dice them into 1 cm (½ inch) cubes.
• Place in a large bowl.
• Add the salt, lemon juice, ground roasted cumin, black pepper, cayenne pepper, and chopped coriander.
• Mix well to combine all the flavors.
• Check and adjust the salt and lemon juice to your taste.
• Serve the spiced potatoes on a platter, accompanied by toothpicks.
• They are perfect with drinks as a snack.