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Recipes

Andhra Prawn Curry by Atul Kochhar

Veinchana Royyalu

Andhraiites typically eat fiery hot food, but this prawn curry packs a lot of flavours too!

SERVES 4

500g raw peeled tiger prawns

6 green cardamom pods

fresh coriander sprigs

2 tablespoons vegetable oil

4 cloves

1 teaspoon fennel seeds

4 tablespoons Onion Paste

(page 218)

4 teaspoons ground coriander

1 teaspoon red chilli powder, or

to taste

125ml passata

250ml water

sea salt

Assemble all the ingredients and equipment before you begin. You need a large sauté or frying pan.

Remove and discard the prawn tails, if necessary. Lightly crush the cardamom pods to loosen the seeds. Rinse and chop enough coriander sprigs to make about 2 tablespoons and set aside a few sprigs for a garnish.

Heat the vegetable oil over a medium-high heat in the pan. Add the cardamom pods and the seeds, the cloves and fennel seeds, and stir until the spices crackle. Add the onion paste and stir it into the oil for 30 seconds. Add the ground coriander, chilli powder and passata. Season with salt and stir for 30 seconds–1 minute to cook the spices. The mixture will have a paste-like texture. Watch closely so the spices do not burn.

Add the chopped coriander, prawns and water. Bring to a simmering point, stirring for 30 seconds, or until the prawns turn pink. Adjust the seasoning with salt, if necessary. Garnish with coriander sprigs to serve.

Atul’s time-saving tips

Buy raw prawns that have already been shelled, and this warming and satisfying curry will be on the table in less than 15 minutes. That’s quicker than the time it takes to heat the oven and cook a ready meal. If the prawns need thawing, however, put them in a large colander or sieve and run lukewarm water over them until they thaw.

Next Event

ALEXANDRA PALACE  26 August -28 August 2017

 

Foodies Festival, the UK’s biggest food festival returns to Alexandra Palace over the bank holiday weekend of 26th, 27th & 28th August

Watch New Judge of The Big Family Showdown Rosemary Shrager, Michelin starred chef at Benares Atul Kochhar, Michelin starred Chef and Great British Menu Winner Adam Simmonds, Great British Menu Winner 2017 at Oklava Selin Kiazim & Veneta’s Head Chef Jamie Thicket cooking their signature recipes in the Aga Rangemaster Chefs Theatre with MasterChef Finalists Steve Kielty, Lorna Robertson, Jack Lucas, Juanita Hennessey, Emma Spitzer & Tony Rodd.

Feast in the Street Food Avenue; learn to bake in the Cake and Bake Theatre; enjoy free hourly yoga and meditation in the Healthy Living Zone; enjoy afternoon tea in the Vintage Tea Tent; taste wine, champagne and craft beer in the Drinks Theatre; buy from local producers in the Artisan Market; kids enjoy the Childrens Cookery Theatre; live music on the Success Express Music Stage; enter the Chilli Eating Competition; refreshing cocktails from the Bar Bus, Pimms Teapot & The Evan Williams Bourbon Airstream and have a fun day out in the VIP experience.

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