Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 16

1 tbsp vegetable oil

20g unsalted butter

1 large onion, peeled and finely chopped

3cm ginger, peeled and finely grated

2 tsp garam masala

1 heaped tsp ground turmeric

400ml tin coconut milk

150ml water

These delectable prawn koftas are served with a lightly spiced sauce, which is delicious soaked up with warm flat breads. They can be eaten as a side dish, but I like them as a substantial snack.

Put the prawns in a food processor along with a pinch each of salt and pepper. Finely chop the coriander stalks, saving the leaves to garnish the dish. Add the chopped stems to the food processor along with a third of the onions. Pulse the ingredients for a few seconds until the prawns are finely chopped but not puréed.

Transfer to a bowl and stir in the remaining onions and chopped chillies. Fry a small ball of the mixture and taste to check the seasoning. Using wet hands, roll the mixture into walnut-sized balls and coat them in the breadcrumbs.

Heat 4cm of oil in a wide pan until hot. In batches, fry the prawn koftas until golden brown all over, turning once halfway. Lift them out with a slotted spoon and drain on a plate lined with kitchen paper.

To make the sauce, heat the vegetable oil and butter in a saucepan. Add the onion, ginger and a pinch of salt and sauté for 3–4 minutes. Add the garam masala and turmeric and stir frequently for another 3–4 minutes to cook out the rawness of the spice. Pour in the coconut milk and water and bring to a simmer. Cook until the sauce has reduced by a third and thickened.

Add the prawn koftas to the pan and gently stir once to coat them in the sauce. Simmer for a few minutes until they are heated through. Transfer to a warm bowl and serve garnished with coriander leaves.