Preparation method
1 Peel prawns leaving tail intact, remove back vein.
2 Combine prawns in a bowl with garlic, sugar, soy sauce, sesame oil and 1 tablespoon of the cornflour. Mix well, stand 10 minutes.
3 Heat 4 tablespoons of oil in a frying pan and fry prawns for 5 minutes. Remove.
4 Combine remaining 1 tablespoon cornflour with oyster sauce, water, ginger wine, chilli sauce and tomato sauce.
5 Heat remaining 1 tablespoon oil in a saucepan, saute onion and capsicum for 2 minutes.
6 Add prawns and cornflour mixture, stir over heat 5 minutes or until sauce has thickened. Add spring onions.
SERVES 6 TO 8

Preparation method
1 Combine onion in a blender or food processor with yoghurt, garlic, ginger, and garam masala. Blend until smooth.
2 Combine fish with this mixture. Ma for 2 hours. Drain and dry.
3 Thread fish cubes onto skewers. Coo under preheated grill for 3 minutes on side or until cooked through, brush wil melted butter while grilling.
SERVES 4 TO 6

Preparation method
1 Peel prawns leaving tail intact, remov, back vein.
2 Heat oil in a frying pan, saute onions.
garlic and chillies for 3 minutes. Add pep and turmeric, saute 1 minute.
3 Add vinegar and water and half the coconut milk. Simmer uncovered, over moderate heat for 10 minutes.
4 Add prawns, simmer further 10 minutes.Shake pan occasionally to prevent sticking
5 Add remaining coconut milk. Pour 1n eggs, shake the pan gently, cook further 5 minutes until the eggs are cooked.
SERVES 4 To 6

Item required
11/2 kg chicken
4 cloves garlic, chopped
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
1 teaspoon chilli powder
125 g ghee
3 large onions, thinly sliced
11/4 cups (430 ml) plain yoghurt
Preparation method
1 Truss the chicken.
2 Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger, cinnamon, pepper and chilli to a paste with a little water.
3 Rub the chicken with the paste.
4 Melt ghee in a large saucepan. slue onions until brown. Remove onions aside.
5 Add chicken to saucepan, fry on ail until lightly browned.
6 Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to cover, simmer for 45 minutes or until chicken is tender.
7 Uncover pan, cook until liquid has evaporated.
SERVES 4 TO 6

Item required
8 chicken thighs, skin removed
1 large onion, chopped
4 cloves garlic, chopped
1/2 teaspoon ground ginger
1 teaspoon ground coriander 1/2 teaspoon ground cumin
2 teaspoons ground turmeric
1/2 teaspoon chilli powder
‘A cup (125 ml) plain yoghurt
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
4 tablespoons fresh lemon juice
1 teaspoon garam masala
Preparation method
1 Make 3 or 4 cuts on each side of the chicken pieces.
2 Combine onion, garlic, ginger, coriander, cumin, turmeric, chilli, yoghurt, vinegar, Worcestershire sauce and half the lemon juice in a blender or food processor. Blend until smooth.
3 Pour spice mixture over chicken, refrigerate at least 6 hours, preferably overnight.
4 Place chicken on a rack in a baking dish. Bake in moderately hot oven for 45 minutes or until chicken is tender.
5 Sprinkle with garam masala and remaining lemon juice to serve.
SERVES 4 To 6

Item required
20 g ghee
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon curry powder
250 g fresh tomatoes, peeled and
chopped
2 tablespoons fresh lemon juice
500 g cooked prawns

Preparation method
1 Peel prawns leaving tails intact, remove back vein.
2 Melt ghee in a frying pan, saute onion and garlic until onion is tender. Add curry powder, saute 2 minutes.
3 Add tomatoes and lemon juice. Cover, bring to the boil, reduce heat to low, simmer for 10 minutes or until tomatoes are pulpy.
4 Add prawns, continue cooking until prawns are heated through.
SERVES 4

Item required
3 tablespoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon poppy seeds
4 cloves garlic, crushed
2 cm piece fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
1 cup (90 g) desiccated coconut
2/2 cups (625 ml) water
90 g ghee
1 large onion, sliced
2 kg duck, cut into serving-sized pieces
2 tablespoons fresh lemon juice

Preparation method
1 In a dry frying pan, roast the coriander, cumin, fenugreek and poppy seeds until lightly browned. Do not let them burn. Grind to a paste with garlic, ginger, turmeric and chilli.
2 Soak coconut in 1 cup (250 ml) water for 1 hour. Squeeze out milk, reserve.
3 Melt ghee in a frying pan, saute onion until tender. Add spice paste, saute over a low heat for 3 minutes.
4 Add duck pieces, cook for 3 minutes. Cover pan and cook a further 5 minutes over low heat. Add remaining 1% cups (375 ml) water and simmer for about 45 minutes or until duck is tender.
5 Add reserved coconut milk and lemon juice.
SERVES 4

Preparation method
1 Roughly chop 1 onion, combine in a blender or food processor with garlic, mustard, turmeric, ginger, cinnamon, chilli, cumin, cloves, vinegar and sugar. Blend until smooth.
2 Combine chicken in a bowl with spice mixture. Marinate for at least 4 hours, preferably overnight.
3 Slice remaining onion. Melt ghee in a saucepan and saute onion for 2 minutes.
4 Add chicken pieces. Reduce heat to low, cover, simmer fro 45 minutes or until chicken is tender, stirring occasionally.

SERVES 4 TO 6

Preparation method
1 Place chicken pieces in a saucepan, cover with water and bring to boil. Reduce heat, cover, simmer for 30 minutes or until chicken is tender. Drain, reserving 1 cup (250 ml) of liquid.
2 Heat oil in a saucepan, add vinegar, coconut, garlic, cumin, turmeric, chilli, pepper, ginger and curry leaves. Saute for 2 minutes.
3 Add the chicken pieces, reserved stock and sugar. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.
SERVES 4 TO 6

1 Combine lamb, chopped onion, garlic and eggs and roll into walnut-sized balls or `koftas’.
2 Heat oil in a frying pan, saute sliced onion until tender. Add tomatoes and ginger, saute until liquid evaporates.
3 Add turmeric, cumin, coriander, cinnamon, pepper and chilli. Saute.
4 Add vinegar and water, bring to the boil. Gently drop the koftas into the curry, cover and simmer 20 minutes without stirring.
5 Stir in yoghurt, coconut milk and peas. Simmer for a further 10 minutes.
SERVES 6 To 8