Ashiana chef Vishal Rane talks us through his favourite dish
Chef Vishal Rane at Ashiana ‘This dish is just as simple to make as it is delicious. You can adjust the heat from the chilli to your personal taste. The recipe uses dried Kashmiri red chillies, which are best for their colour and heat (they’re not too hot), but you can use a different variety of chillies if you prefer.’
Ingredients 1kg small or medium-sized prawns, cleaned and deveined 60ml sunflower oil 2 onions, finely chopped 4 tomatoes, finely chopped 30g ginger 30g garlic 12 dried Kashmiri red chilies 15g cumin seeds 2 cinnamon sticks 8 cloves 25g sugar 100ml malt vinegar (you can also use white vinegar) 40g fresh coriander, chopped Salt to taste
Method 1 Place the chillies, cumin seeds, cloves and cinnamon in a hot, dry pan and toast the spices until they begin to release an aroma. Remove from the heat and leave to cool.