We’re sharing two delicious recipes from the Dishoom cookbook to celebrate the sizzling new restaurant in Oxford, Permit Room
Prawn moilee (serves four)
This dish is a light, fragrant and utterly delicious south-Indian style curry, packed with juicy prawns and tempered with coconut milk. Although it looks impressive, it is actually very easy to make, so you can serve it either as a week-night supper or as an indulgent dinner. the Dishoom chefs serve it with idiyappam, the white, lacy noodle pancakes, also known as stringhoppers. If you can’t get these, it goes just as well with steamed rice.
If you’d rather have these delicious recipes made for you, tuck in at Permit Room! permitroom.co.uk/locations/oxford or call 01865 597777.
Ingredients:
• Six green chillies
• 55ml vegetable oil
• 2 tsp mustard seeds
•30 fresh curry leaves
• 300g Spanish white onions, slices (a little chunky is good)
• 15g garlic paste
• 15g ginger paste
• 2 tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 ¼ tsp ground turmeric
• 25g fresh root ginger, cut into matchsticks
• 400ml coconut milk
• 250ml coconut cream
• 24 large prawns
v 300g medium tomatoes, cut into small bite-sized wedges
To serve
• lemon wedges
Method
1. Remove and discard the stalks from the chillies, then slice each onto into 3 or 4 long strips Set to one side.
2. Place a large saucepan over a medium heat. Add 40ml of the oil, let it warm for a few seconds, then add the mustard seeds and 20 curry leaves. Let them crackle for a few seconds.
3. Add the onions and sauté lightly for 12-14 minutes, until soft but not coloured.
4. Add the garlic and ginger pastes, salt, black pepper, and turmeric and sauté for 3 minutes, stirring regularly. Add the sliced chillies and ginger matchsticks and cook for 3 minutes.
5. Pour in the coconut milk and cream and simmer for 20 minutes, stirring occasionally.
6. While the curry is simmering, place a small frying pan over a medium-high heat and add the remaining 1 tbsp oil. Toss in the rest of the curry leaves and fry for 1 minute, until crisp. Drain on kitchen paper and set aside.
7. Add the prawns and tomatoes to the sauce and simmer gently for a further 5-6 minutes, until the prawns are cooked; do not overcook or they will be tough.
8. Serve scattered with the fried curry leaves, with lemon wedges on the side.
NOTE: If you’d like to prepare the dish in advance, make the sauce (up to and including step 5), chill and refrigerate, then reheat and continue from step 6 just before serving.
Okra fries (serves four)
Shamil grew up resisting okra – he never got past the slimy texture. However, this recipe has since convinced him and many other lifelong okra-avoiders. These little snacks are crispy, light and deliciously addictive. They are even better when dipped into a chutney. The bowl will be empty before you know it.
• 175g okra
• 4g garlic paste
• 4g ginger paste
• ¼ tsp deggi mirch chilli powder
• Vegetable oil for frying
• 15g chickpea (gram) flour
• 10g cornflour
• ½ tsp ‘magic’ masala (see below)
Method
1. Wash the okra under cold water and pat completely dry with kitchen paper. Take off and discard the top of each okra, leaving the tail intact. Slice in half lengthways if young and small, quarter the okra lengthways if large.
2. Mix together the garlic and the ginger pastes, chilli powder and 4 tsp water. Add the okra halves and mix well to ensure they are well coated.
3. Heat the oil in a deep-fryer or other suitable deep0, heavy-based pan to 180oC.
4. Mix the two flours together. Sprinkle over the okra and toss very gently to coat.
5. Fry the okra in the hot oil, in batches if necessary, until golden and crispy, about 4- 5 minutes. Drain on kitchen paper, spring with “magic” masala and serve immediately.
“MAGIC” MASALA
Flavoured with plenty of tangy amchur (dried unripe mango powder) and bright red chilli powder, this finishing salt is so-named because we sprinkle it onto dishes to add a little sparkle, a touch of magic. Sprinkle it onto salli or okra fries, or add it to cut fruit for fruit chaat – sour-sweet green mango works a treat.
MAKES ABOUT 20G
• 10g fine sea salt
• 10g anchor
• 4g deggi mirch chilli powder
Method
1. Mix the ingredients together in a bowl.
2. Store in an airtight container in a cool, dark cupboard. It will keep for up to 2 months.
