No Guilt Prawn Cocktail

This is a throwback to the good old days in Kolkata and the tea gardens of Assam where traditional English classic food was kept alive by cooks trained by British Memsahibs (wives of tea planters). I don’t know how much prawn cocktail is served any more, because nowadays most people above the age of 25 seem to be on a weight watching…

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Prawn Curry With Mustard, Coconut and Mango (Shorshe Aam Chingri)

Shorshe, or mustard, is an integral ingredient in Bengali cuisine and the Bongs do a really good job of using it in many different ways. Here, I’ve used it in combination with coconut and mango to present what I think is a nicely balanced dish. The mustard provides a pungent punch, the mango gives a sweet and sour hit,  the chillies, a…

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