Asharaf Valapil, Head Chef at the Daawat Indian restaurant, is known for his delicious and authentic Indian cuisine – and so much so he was recently named Best Chef at the Curry Life Awards 2016.
We get our hands on his prawn balichow recipe so we can recreate at home.
Ingredients:
100 ml Vegetable oil
800 gr Prawns with shells
3 finely chopped Plum tomatoes
5 gr Turmeric powder
300 gr Banana shallots
10 gr Ginger garlic paste
1 sprig Curry leaves (optional)
3 pieces Cloves
1 teaspoon Black mustard seeds
2 small sticks Cinnamon
3 pieces (less if you prefer mild) Red chillies whole
100 ml Malt vinegar
20 gr Sugar
¼ teaspoon Salt
To 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 prawns 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 prawns are thoroughly cooked, then add salt and sugar.
Garnish with chopped coriander and finely chopped spring onion.
Served with steamed rice.
