Food Safari's prawn curry | Peter Kuruvita's prawn curry is a creamy, velvety dish with delicious depth of flavour. This is achieved by including prawn pieces in the curry sauce (to be strained out with the aromatics later) and pureeing and straining a few heads just like in a French bisque. The recipe includes Peter's impressive serving suggestion of nestling pairs of prawns into each other to create a seafood version of the yin–yang symbol, all stacked up and served in a moat of sauce…
SINDHI BRIYANI - It is loaded with finely slit chillies, coriander, fresh mint and roasted spices. Goat meat with appetizing-thick curry is added to the rice. The dish is beautifully complemented with dry fruits, nuts and onion rings.
Aileen is a Goan who came to London via Zimbabwe. When she wrote to her mother for recipes, this is the prawn curry she was sent. Serve it with plain rice and the mango salsa she has created while living in London.
Layered saffron rice and goat curry (bakra biryani)