Indian FEAST

London restaurant owner Mehak Kansal shares four of her crowd-pleasing dishes

- 

Goan chicken & prawn satay curry

SERVES 4-6

1 tablespoon olive oil or rapeseed oil

1 large onion, diced

1 tablespoon ginger paste

1 tablespoon garlic paste

2-3 red chillies, chopped, plus extra to serve

500g boneless, skinless chicken breasts, chopped into bite-sized chunks

1 tablespoon ground cumin

1 teaspoon ground turmeric

1-2 tablespoons smooth peanut butter

100g green beans, trimmed, roughly chopped

400g can coconut milk

2-3 tablespoons brown sugar

2 tablespoons light soy sauce

2 tablespoons toasted sesame oil

Salt, to season

200g raw king (jumbo) prawns, peeled, deveined, butterflied

Coriander leaves, chopped, to serve

1 Heat oil in a pan over medium heat.

2 Add onion, ginger, garlic and chillies. Cook for 5-8 minutes until caramelised and soft.

3 Add chicken, cumin and turmeric and spices, cooking for a further 8-10 minutes.

4 Stir in peanut butter, green beans, coconut milk, brown sugar, soy sauce and sesame oil. Season with a generous pinch of salt.

5 Bring to a slow boil, then reduce heat to low and let it simmer gently for 8 minutes to reduce.

6 Once the sauce has thickened and reduced, add prawns and cook for 1 minute or until they are pink and cooked through.

7 Taste and adjust the sugar, salt and soy sauce as needed.

8 Garnish with chopped coriander and extra red chilli.

Lamb kebab burger

SERVES 4

500g lamb mince

1 medium egg

1 tablespoon garlic paste

1 tablespoon ginger paste

1 tablespoon tomato paste

1-3 green bird's-eye chillies, diced