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.
Mouthwatering triangles of joy, also known as samosas. The combination of pastry and vegetables, or lightly spiced minced lamb, are earthy, wild, and highly addictive. Dipped in the right yoghurty minty, coriander sauce to cool, or chilli and tamarind sauce – to light up the senses. Best served with a glass of crisp white wine.
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.