Recipe for Prawn Balichow by Chef Asharaf Valappil of Strand Palace Hotel

Authentic home-style Indian food and a touch of fine dining are the speciality of Asharaf Valappil, sous chef at Strand Palace’s Indian restaurant, Daawat.

Asharaf’s cooking is influenced by the rich culinary heritage of Kerala, his homeland in south-western India, otherwise known as the ‘Land of Spices, so his repertoire of dishes explodes with spice and rich flavour.

Also experienced in regional Indian, Asian, Thai and Italian cuisine, Asharaf works alongside Strand Palace’s head chef, Martin Lynch, to recreate dishes from regions including the Indian Malabar coast, Goa, Kashmir, and the Punjab.

Asharaf even offers an exotic version of very English Afternoon Tea or High Chai – a mix of spicy savouries, traditional Indian cakes, or dainty delicacies including good old British scones with a generous dollop of cream. Simply spiffing!

Prawn Balichow Recipe

Ingredients:

• 100ml                         Vegetable oil
• 800 grams                  Prawns with shells
• 3                                 Plum tomatoes finely chopped
• 5 grams                      Turmeric powder
• 300 grams                  Banana shallots
• 10 grams                    Ginger garlic paste
• 1 sprig                        Curry leaves (optional)
• 3                                 Cloves
• 1 tsp                           Black mustard seeds
• 2 small sticks             Cinnamon
• 3                                 Red chillies (less if you prefer mild)
• 100ml                         Malt vinegar
• 20 grams                    Sugar
• ¼ tsp                          Salt

Garnish:

Spring onion

Chopped coriander

Method:

Clean the prawns and remove their shells, then put to one side

Heat a pan and add 25 ml oil, the turmeric powder and prawns. Cook until the prwns are a light golden colour.

Next add the tomato, ginger, garlic paste, cinnamon cloves, red chillies and vinegar  into a bowl and blend.

Heat a heavy based pan with 75 ml oil for tempering, then add the mustard seeds and curry leaves.

Add the chopped shallots and sauté until golden.

Add the paste, cover and cook over a slow flame for 10 minutes until the oil begins to separate from the gravy.

Add the prawns and cook for 6-8 minutes until the prawns are thoroughly cooked, then add the salt and sugar.

Garnish with chopped coriander and finely chopped spring onion.

Serve with steamed rice.

The Best British Chicken Tikka Masala by Chef Azadur Rahman

The Bangladeshi-born executive chef at London’s Red Fort in Soho, Azadur Rahman, has worked in close association with founder Amin Ali, since 1983. In that time he has cooked for hundreds of illustrious people including former prime ministers, Tony Blair and Gordon Brown, Steve Jobs, Sir Richard Attenborough and a whole host of visiting Indian stars such as actress Aishwarya Rai and cricket legend Sachin Tendulkar. He once even rustled up a takeaway for President of the United States, Barack Obama! Here is Azadur’s recipe for the definitive Chicken Tikka Masala as showcased at the recent Taste of Britain Festival in New Delhi. His inspired take on the ubiquitous fusion dish is probably the best you’ll ever taste.

Recipe for British Chicken Tikka Masala

Ingredients:

• 1 kg boneless chicken (skin removed)
• Juice of 1 lime
• Salt to taste
• 1 tsp red chill powder (adjust to suit your taste)
• 1 cup fresh yoghurt (must not be sour)
• 2 tsps garam masala
• 2 tsps coriander powder
• 1 tsp cumin powder
• ¼ tsp turmeric powder
• 8-10 peppercorns
• 6 cloves
• 1 stick cinnamon
• Seeds from 3-4 pods of cardamom
• 2 bay leaves
• 8-10 almonds
• 2 onions chopped
• 2 tsps garlic paste
• 1 tsp ginger paste
• ½ litre chicken stock
• 3 tbsps vegetable/canola/sunflower cooking oil
• 3 tbsps butter
• Salt to taste
• Coriander leaves to garnish

Preparation

1. Mix the chicken, lime juice, salt and red chilli powder in a owl and allow to marinate for 1 hour
2. Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder
3. Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken
4. Allow to marinate for another hour
5. Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic paste. Fry for a minute
6. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque)
7. Now add the chicken stock and remaining part of the mix to the chicken
8. Cook till the chicken is done and the gravy is reduced to half its original volume
9. Melt the butter and pour it over the chicken
10. Garnish with chopped coriander leaves

 Serves 6 persons