The paperback version of my cookbook the Easy Indian Cookbook has just come out. Its a really handy size if I say so myself and I'm now able to take it anywhere as an Indian culinary guide.
Click here for more details of the paperback.
And if there's a recipe you require, you know what to do, just contact me.

Happy Cooking!
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MALABAR KING PRAWN CURRY

Serves 4

½ tsp turmeric
½ tsp salt
20 raw peeled king prawns, peeled and black veins removed
4tbsp groundnut oil
5cm/2in root ginger, peeled and grated
8-10 shallots, or 1 large onion, chopped
6 garlic cloves, chopped
2 green chillies, chopped
2 tomatoes, chopped or 2 tsp tomato puree
A pinch of chilli powder (optional)
300ml/10 ½ floz/1 ¼ cup coconut milk
6-8 curry leaves
½ tsp brown mustard seeds

Sprinkle the turmeric and salt over the prawns.
Heat 3tbsp of the oil in a large frying pan over a medium heat. Add the ginger, shallots, garlic and green chillies and fry, stirring occasionally, for 6-8 minutes until the shallots are golden brown.
Bring 125ml water to the boil.
Add the tomatoes or tomato puree and chilli powder, if using, and fry for a further 2 minutes.
Tip in the prawns and continue stirring for 2 minutes.
Pour the coconut milk into the pan with the boiling water and simmer for 2 minutes, or just until the prawns turn opaque.
Heat the remaining 1 tablespoon of oil in a small frying pan over a medium heat. Add the curry leaves and mustard seeds and fry for 30 seconds, or until the seeds splutter. Watch carefully so the seeds do not burn. Stir them into the prawn curry. Serve hot.


CUMIN AND CORIANDER POTATO PATTIES

Makes 12

3 slices while bread, soaked in cold water
200g floury potatoes, peeled and chopped
100g shelled peas, defrosted if frozen

3 slices white bread
1 onion, finely chopped

½ tsp ground coriander
¼ tsp salt
¼ tsp chilli powder
½tsp ground cumin
5cm/2in root ginger, peeled and grated
a few green coriander leaves, washed and finely chopped
4 tbsp vegetable oil


Bring a pan of water to the boil over a high heat. Add the potatoes and boil for 15 minutes, or until tender. Drain well and set aside. Meanwhile, bring another pan of water to the boil, Add the peas and boil for 8-10 minutes until tender. Drain well, mash and set aside.

Soak the bread in a bowl of cold water for 5 minutes while the vegetables are boiling.

Squeeze out as much of the water from the bread as possible.
Place it in a bowl with the potatoes, peas, onion, ground coriander, salt, chilli powder, cumin, ginger and coriander leaves and mix and mash together with a wooden spoon.
Wet your hands slightly and roll the potato mixture into 12 balls of equal size then flatten them until they are about 1cm thick.

Heat the oil in a frying pan over a medium heat. Add as many potato patties as will fit and fry them for about 4 minutes, turning once, until golden brown and crisp on both sides. Remove from the pan and drain well on kitchen paper and keep them warm in an oven while you fry the rest These can be fried in advance and reheated in an oven at 180C for 10 minutes.

Serve with Mint Chutney or Cucumber Raita.


CHILLI CHICKEN

Serves 4


450g/1lb boneless chicken breasts, chopped into strips
½ tsp turmeric
¼ tsp salt
2 tbsp cornflour
4 tbsp groundnut or vegetable oil
1 tsp chilli sauce
1 tsp malt vinegar
2 tbsp soy sauce
1 tbsp tomato puree
1 tbsp tomato sauce
1 tsp sugar
¼ tsp black pepper
1 onion, sliced
2 garlic cloves, chopped
1 green chilli, chopped


Mix the chicken in a large bowl with the turmeric salt and cornflour. Heat the oil in a large frying pan or wok and shallow fry the chicken for 5 minutes or until it is white on the outside.
Stir the chilli sauce, vinegar, soy sauce, tomato puree, tomato sauce, sugar and black pepper together in a small bowl.
Remove the chicken pieces from the pan and set aside.
Tip in the onion and garlic in the frying pan and fry for 3 minutes.
Put in the green chilli and fry for a minute. Return the chicken pieces to the pan and fry for another minute.
Add the spicy sauce mixture and cook for 2 minutes. Serve with onion rings and sliced green chillies.

COCONUT TREATS

Makes 10-12 pieces

125g/4 ½ oz/ 1¼ cups desiccated coconut
100ml/3 ½ fl oz/6½ tbsp condensed milk


Pour the condensed milk into a small saucepan and warm over a low heat. Add 100g/3½ oz/ ½ cup of desiccated coconut and simmer for 2-3 minutes, stirring constantly, until the mixture leaves the sides of the pan. Watch carefully so it does not burn.
Remove the pan from the heat and set aside until the coconut mixture is just cool enough to handle.
Sprinkle the remaining coconut  onto a plate. Wet your hands and shape the mixture into 10-12 balls of equal size. Roll each ball in the coconut powder to cover them evenly. Serve immediately, or transfer to an airtight container and refrigerate for 5-6 days.