National Curry Week 12-18 October








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Saturday with Mridula - I hope you have enjoyed cooking my recipes every day of the week! As we are now into Saturday, I turned my attention to seafood, which is extremely popular all over India.

Seafood is at its best in Goa and all along the coastal region of southern India. Beautiful fresh prawns, some of them weighing almost 500g (1 lb) each, are a common sight in this part of the country. I tasted tandoori prawn made from these prawns at a Christmas Eve dinner on a sun kissed Goan beach a few years ago. The following recipe is recreated based on the memories of this delightful dinner. They are wonderful when barbecued as was done in Goa

Dine with Mridula

Tandoori King Prawns

Goan Fish Vindaloo

Tikka Masala Chicken Koftas

Prawn Peri Peri

Mridula's Tandoori King Prawns
Serves 4

500g/1.1lb shelled raw king prawns
2 tablespoons lemon juice
Salt to taste
115g/ 4oz plain Greek Yogurt
1tablespoon besan (gram flour), sieved
2.5 cm/1" piece of root ginger, finely grated or 2 teaspoons ginger puree
3-4 large garlic cloves, crushed to a pulp or 2 teaspoons garlic puree
1 teaspoon of ground fennel
1/2 teaspoon garam masala
teaspoon ground turmeric
-1 teaspoon Kashmiri chilli powder
4 tablespoons mustard oil or other cooking oil such as rapeseed

De-vein the prawns and wash them gently. Pat dry with kitchen paper and place in a non-metallic bowl. Add the lemon juice and salt. Mix well and set aside for 15 minutes.
Beat the yogurt and gram flour together and add the remaining ingredients. Mix thoroughly and pour this marinade over the prawns. Mix well, cover and refrigerate for 30 minutes or overnight in the fridge. Bring it to room temperature (about 30 minutes) before cooking.
Preheat the grill to high for 10 minutes. Brush 4 metal skewers generously with oil and thread the prawns onto them leaving approx. " gap between each. Reserve any leftover marinade for basting. You can also use bamboo skewers, but soak them in cold water for 30 minutes first to prevent them burning. Cook the prepared prawns approximately 12cm/5" below the heat source for 3-4 minutes. Brush over any leftover marinade and grill for a further 3-4 minutes

Alternatively, cook over hot charcoal on the barbecue for 5-6 minutes, basting as above.
Serve on a bed of crisp green salad with rice and a vegetable curry or tarka dhal or as a starter with mint and coriander chutney.

Goan Fish Vindaloo

Goan Fish Vindaloo A Vindaloo is a mainstay on Indian restaurant menus throughout the UK, and is famous (or infamous for its spiciness). It was initially thought to have been derived from a dish bought to the Goa region of India by the Portuguese, and has evolved into something that is marked by its liberal use of spices. I've used fish here, which is a key ingredient in Goan cuisine, and gives you a different take on the Vindaloo that you might be used to in an Indian curry house..... But if you like your curries hot and exceedingly spicy then I think you will find this one deliciously vibrant.

Serves: 4 people
Preparation time: 2 hrs 15 mins
Cooking Time: 15 mins
Difficulty: Moderate

Ingredients :
4 fresh tuna steaks
2 whole red chillies
tsp cumin seeds
tsp mustard seeds
200g onions, chopped
1 tbsp vegetable oil
4 tbsp Patak's Vindaloo Paste or similar
150g potatoes, peeled and diced
2 tbsp tomato paste
150g canned chopped tomatoes
1 tbsp fresh coriander, chopped
50ml coconut milk
250ml water

Method :
Marinate the tuna steaks with 1 tbsp Patak's Vindaloo Paste, cover and refrigerate for 2 - 3 hours.

Heat the oil in a pan, add the cumin and mustard seeds, when they crackle stir in the sliced onions and fry until golden brown.

Add the remaining Vindaloo Paste and fry for 2 - 3 minutes, add the tomato paste and chopped tomatoes and cook for a further 5 minutes.

Add the potatoes and stir in the water, bring to the boil then turn down the heat and simmer until the potatoes are cooked.

Add the coconut milk and fresh coriander. Adjust the seasoning and cook for a further 2 minutes.

In a frying pan, sear the tuna steaks for 2 - 4 minutes on each side and serve hot with the Goan Vindaloo sauce and pilau rice.


Tikka Masala Chicken Koftas(Druv Baker)

This is a slightly different take on the classic combination of Tikka Masala and chicken. If you have friends or kids who don’t like anything too spicy, only use 1 tbsp of paste and don’t include the chilli. Serve with a really tasty dip by mixing Patak’s Brinjal or Bengal pickle with yoghurt. Alternatively, you can try this idea with virtually any of our pickles. Dhruv Baker

Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigeration Time: 2 hours
Makes approx. 10 Koftas


1. 500g minced chicken or turkey
2. 1-1 tbsp of Patak’s Tikka Masala Paste or similar
3. 2 cloves of garlic, crushed
4. Juice and zest of 1 lemon
5. 1 green chilli, seeds removed and finely chopped (optional)
6. Salt and pepper to taste
7. 2 tbsp of vegetable oil
8. 1 handful of fresh coriander
9. 100g plain yoghurt
10. 2-3 tbsp of Patak’s Brinjal, Bengal or any other Patak’s pickle depending on preference


1. Mix all of the ingredients together in a large bowl and form into round balls (about the size of a golf or squash ball), before moulding into koftas.

2. Lay them onto a baking tray and chill in the fridge for about 2 hours to set.

3. Heat the oil in a large frying pan and shallow fry for 8-10 minutes, or until cooked through.

4. Set aside to cool for a few minutes before garnishing with fresh coriander.

5. Serve with the yoghurt dip for a winning combination.

Prawn Peri Peri

Serves 4


25g whole dry red chillies
1/3inch cinnamon bark
1 inch fresh peeled ginger
6-8 cloves
8 green cardamom
7-8 med.garlic cloves
1 large pc.mace
1 tsp whole black pepper
vinegar for grinding, preferably malt

 Soak all ingredients in the vinegar and grind to a very fine paste in a blender or motorised stone grinder.


4 large prawns, with heads still on
juice of 1 lemon
tsp turmeric powder
tsp chilli powder
1 onion, sliced
1 tomato, sliced
3 green chillies, sliced
salt 1 tbsp
Peri Peri Masala (above)
vegetable oil to fry


The late Chef Udit Sarkhel,

Method :

Using a sharp knife, cut the prawns in two without separating the halves. Wash well to remove the viscera.
Apply the lemon juice, turmeric and chilli powder to the prawn flesh. Heat the oil in a pan. Fry the prawns lightly for 1 minute and flip over. Fry for another 30 seconds and remove to serving platter.
Heat the pan with the remianing oil and fry the sliced onion, tomato and chillies with seasoning.
Tip this onto the prawns and serve, sprinkled with coriander leaves.


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