It's a treat learning Indian cooking from a Master Chef like Ajoy Joshi of Nilgiri’s Indian Restaurant, who teamed up with SBS Hindi to create the perfect dish for an Indian-Aussie Christmas.
Chef Joshi is not just an extraordinary chef but he has a true passion for food from various regions of India. He has organised many other activities that enable him to share his enthusiasm and knowledge about Indian food, its correct preparation, the best ingredients and passing on simple, yet essential culinary facts that he is always happy to share unstintingly.
Mr Joshi’s recipes infuse flavours of Indo-Australian cooking that is not just suitable for every palate but also simplifies Indian cooking in Australia.
Mr Joshi originally opened the Malabar Restaurant in Crows Nest, Sydney, serving traditional South Indian cuisine which won awards and accolades both in Australia and India.
In 1997, Joshi sold the Malabar and embarked on a tour to study food trends around the world. It was from this tour that Joshi then launched Nilgiri’s which has received many awards.
Prawn Recheido is essentially a Goan dish which Mr Joshi has simplified and given it his own touch.
This dish can be replaced with shrimps and modified and even stored as a pickle in a jar as ‘Prawn Balchao’.
As well as serving Prawn Recheido as a starter, one can also cook up some more sauce and add it to the dish and serve it as a main dish with rice.
You can cook your prawns truly pungent or mild, the choice is yours but the taste will likely leave you and your family craving for more.
Prawns Recheido is a spicy, hot, tangy, reddish-orange famous goan masala used mainly for fish.
Today, SBS Hindi and Chef Ajoy Joshi of Nilgiri's Indian Restaurant in Sydney, bring you this easy recipe:
Recipe: Prawns Recheido
Ingredients
¨ 1 kg Medium prawns, shelled and de-veined
¨ 2 tbsp Recheido Masala, ground to a fine paste
¨ 1 tbsp Vegetable oil
¨ Juice of a lemon,
Method
¨ Heat 1 tbsp oil in a pan and cook the reichado masala till caramelised.
¨ Add the prawns and toss till the prawns are coated with the spice mix and almost cooked ( about 1 minute of cooking ).
¨ Remove from fire and squeeze the juice of a lemon and serve hot, with a salad of fresh greens and a glass of white wine or Verdelho.
Recheido Masala
(An excellent spice mix for all occasions. Good with fish, chicken and red meat. Once ready, keep it in an air-tight container and grind when required.)
Ingredients
¨ 20 Whole dried Kashmiri red chillies
¨ 2 Cloves
¨ 4 inch piece Cassia
¨ 6 Whole green cardamom
¨ 1 Clove fresh garlic
¨ 1 tsp. Brown cumin
¨ 1 tbsp. Black peppercorn
¨ 1 tsp. Ground turmeric
¨ 1 tbsp. Tamarind extract
¨ 1 1/2 tbsp. White vinegar to grind
Method
¨ Put ingredients together, in a mixing bowl.
¨ Add vinegar, mix and keep aside in a warm place till the chillies are soft.
¨ Grind when required.
