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.