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.’
1kg small or medium-sized prawns, cleaned and deveined
60ml sunflower oil
2 onions, finely chopped
4 tomatoes, finely chopped
12 dried Kashmiri red chilies
15g cumin seeds
2 cinnamon sticks
100ml malt vinegar (you can also use white vinegar)
40g fresh coriander, chopped
Salt to taste
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.
2 Blend together the ginger, garlic and roasted spices, using the vinegar to make a smooth paste.
3 Heat the oil in a pan. Add the onions and cook until brown.
4 Add the tomatoes and continue cooking until they become soft.
5 Add the spice paste, sugar and salt to taste. Fry for six to eight minutes until the oil starts to separate from the spice mix, then add the prawns.
6 Once the prawns are cooked, remove from the pan. Sprinkle the dish with the chopped coriander and serve.