Tequila and Lime Grilled Prawns. This is an update to our King Prawn Butterfly – the ageing rock star of Indian curry houses. We marinade the prawns in tequila, fresh lime juice and just a touch of crushed green chilli – grilled in the tandoori clay oven. The result is something far edgier with a bit more attitude.
Fresh fillets of salmon rubbed with a paste of crushed mustard seeds, turmeric, chilli powder and lightly seared in mustard oil. Prepared in a sauce of Bengal spices, fresh coriander and green chillies.
Cooked all along the coconut lined beaches of Malabar, this seductive combination of lamb and coconut is exotic, and yet, so comforting. The baby aubergines are spiced in old fashioned turmeric and chillies. A true favourite in every home I know – perhaps because its simplicity nourishes the soul.