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Try this recipe for golda chingri from Soho restaurant Gunpowder. Then also check out their Kashmiri lamb chops, malai broccoli and saffron martini.

Recipe tip: At Gunpowder, garam masala is made by pan-roasting cinnamon, cloves and cardamom until fragrant. It’s then pounded into a powder.

Ingredients

  • 1kg raw tiger prawns, deveined
  • 200ml sunflower oil
  • 2 large potatoes, cut into 1cm-thick rounds
  • 1 tbsp caster sugar
  • 1 tbsp garam masala, plus a pinch
  • 2 onions, finely chopped
  • 4 large cloves garlic, finely chopped
  • thumb-sized piece ginger, peeled and finely chopped
  • 1 tsp red chilli powder
  • 400ml coconut milk
  • 3-4 long green chillies, slit lengthways
  • basmati rice, to serve

Method

  • STEP 1

    Rub a little salt into the prawns and set aside. Heat the sunflower oil in a frying pan over a medium-high heat and fry the prawns for 1-2 minutes or until just pink. Scoop out onto a plate using a slotted spoon. In the same oil, fry the potato rounds for 5 minutes on each side until lightly browned – you may need to do this in batches. Remove to a plate.

  • STEP 2

    Add the sugar and garam masala to the oil in the pan along with the onions, garlic, ginger and red chilli powder. Fry for 10 minutes until the onions are golden. Return the potatoes to the pan and gently toss to coat well, then pour in the coconut milk. Simmer for 10 minutes until the potatoes are cooked through. Taste for seasoning, then blend until smooth using a hand blender and add the green chillies, a little more garam masala and the prawns. Toss gently and serve with basmati rice.

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A silver tray topped with juicy pink prawns with a green sauce on the side
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