Asian Kitchen: A Feast for your senses
An epitome to contradictions, commonalities, clamour, colours and collaborations that goes miles beyond the curry stereotype. That’s Asian cuisine for you. From easy 5-minute toss-ups to elaborate overnight simmering. From simple peasant meals to kingly feasts there is no dearth of variety in this spice-rich Grand Dame of culinary tradition. Prepare your taste buds for the ultimate adventure.
Thai Garlic Prawns
Sweet, spicy, garlicky, prawn-y. What’s not to love? The ultimate easy-peasy Thai starter that does really well as an amazing side.
6 Garlic cloves, roughly chopped
2 cm piece fresh ginger, peeled, roughly chopped
2 Shallots, peeled, roughly chopped
1 Lemongrass stalk (white part only), roughly chopped
1 Long red chilli, roughly chopped
1/2 Cup rice bran oil
1Kg medium prawns, peeled, tails intact (Shop Here)
1 Tbsp lime juice
2 Tsp grated palm sugar
Lime wedges, to serve
Fresh coriander leaves, to serve
1. Finely chop garlic, ginger, shallot, lemongrass and chilli.
2. Heat oil in a large, deep frying pan over medium-high heat.
3. Add garlic mixture. Cook, stirring, for 2 minutes or until fragrant.
4. Add prawns. Cook, tossing occasionally, for 3 to 4 minutes or until prawns are pink and cooked through.
5. Remove from heat. Add lime juice and sugar. Toss to combine.
6. Serve prawns in oil mixture with lime wedges and sprinkled with coriander leaves.
Pan fried Seer Steaks
Fresh fish, simple recipe, healthy and delicious. Try it today for a memorable seafood experience.
500 grams Seer Steaks (Shop Here)
1 Tsp Turmeric Powder
2 Tbsp Kashmiri Chilli Powder
1 Tbsp Coriander Powder
1 Tsp Garam Masala Powder
3 Tbsp Lemon Juice or Vinegar
Water as needed
Oil for frying
Curry leaves a handful
Salt to taste
1. Mix all ingredients except fish and oil to a paste.
2. Take each fish and coat with this masala and set aside for 30 minutes to 1 hour.
3. Now heat oil in a tawa and pan fry fish till golden on each side.
4. Sprinkle over curry leaves while frying which gets crispy when frying and it enhances the flavour.
5. Serve hot.
Kukul Maas Curry or Sri Lankan Chicken Curry
One of the mainstays of Sri Lankan cuisine Kukul Maas is a marination game. Longer your rest it better it taste. Go for a spicy, finger-licking chicken curry experience.
1.5-kilogram Chicken Curry Cut (Shop Here)
3 Tbsp olive oil
4 Cardamom pods, bruised
3 Dried chillies
8–10 curry leaves
2 Onions, finely chopped
2cm piece fresh ginger, peeled and grated 4 cloves garlic, finely chopped
1 Tsp ground turmeric
2 Tsp ground paprika
1 Tsp ground cumin
1 Tsp ground coriander
½ Tsp ground fennel
250ml Coconut milk
1 Stem lemongrass, bruised
1 Cinnamon stick
1 Tsp salt
1. Heat the oil in a large heavy-based saucepan over medium heat.
2. Add the cardamom pods, chillies and the curry leaves and fry for 2 minutes, stirring.
3. Add the onion and cook until golden. Add the ginger and garlic, cook for 2 minutes, stirring. Add the ground spices and mix well to combine.
4. Add the chicken to the pan and stir until it is well coated with the spice mix.
5. Add half of the coconut milk, the lemongrass and cinnamon, cover and cook over low heat for 40–50 minutes. Stir in the remaining coconut milk, season with salt and cook uncovered for a further 5–10 minutes.