South Indian Food with Alfred Prasad

01 Jul

South Indian Food with Alfred Prasad

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By Rachel Davies

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I was very pleased to attend a cookery class by chef Alfred Prasad the other day, which was organised by Great British Chefs. He led Tamarind restaurant to be the first ever Indian restaurant to gain and keep a Michelin star, and at 29 he was the youngest chef to be awarded a Michelin star.

Now that’s impressive!

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Having left Tamarind, and with plans to open his own restaurant, he has time to share his wonderful food with others. During the class we made delicious Southern Indian food including three types of Idli, Pav bhaji, Dosas, Chaat (which I adore) and finished off with lovely Malai kulfi.

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Here is the first dosa that I have ever made. I was very proud!

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My favourite dish that we made was the Pav bhaji. It uses a spice blend called pav bhaji masala, and there was something very familiar in the flavours that I couldn’t put my finger on.

It’s amazing how taste brings up memories, even when you can’t quite trace what that memory is.

IMG_7584It’s a very simple curry to make, and with a little butter stirred through and served in brioche buns, it was utterly delicious, and something I’ll be making again.

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Prasad recommended getting the spices from a specialist South Indian shop. My nearest is probably Drummond Street in Euston, but he also recommended Southall or Brick Lane if you are London-based.

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Overall the food was delicious, and full of spice, flavour and Southern Indian sunshine.

I hope you enjoy Alfred Prasad’s recipe for Pav bhaji.

pav bhaji

Pav bhaji (Vegetable curry with toasted brioche baps)

Serves 4

Ingredients

For the bhaji:

1 small cauliflower, cut into florets

3 medium Maris Piper potatoes, peeled and cut into large chunks

2 tablespoons vegetable oil

1 green pepper, chopped

1 teaspoon ginger and garlic paste

1/2 teaspoon turmeric powder

1 teaspoon chilli powder (optional)

salt

4 fresh, ripe tomatoes, pureed

2 tablespoons petit pois

1 tablespoon pav bhaji masala (or more to taste)

1 tablespoon unsalted butter

1 tablespoon fresh coriander, chopped

Juice of 1/2 lemon

1 tablespoon red onion, finely chopped (optional)

For the pav baps:

8 (20g) brioche buns

1 teaspoon unsalted butter (to grill the brioche buns)

Method

  • Boil the cauliflower and potatoes until tender and reserve.
  • Heat the oil in a saucepan and sauté the green peppers for two minutes. Add the ginger and garlic paste and sauté for a further two minutes.
  • Add the turmeric, chilli powder and salt. Mix well and sauté for one minute.
  • Add the tomato puree, petit pois, boiled potatoes, cauliflower, pav bhaji masala and butter.  Mix well and bring to the boil, then let it simmer on a low heat for 20-25 minutes.
  • Mash lightly, then check the seasoning and add more of the pav bhaji masala if required.
  • Transfer to a serving bowl. Sprinkle with lemon juice, coriander and chopped onions if using.
  • To finish, brushed the baps with butter and toast for 10 seconds on a hot frying pan, allowing them to brown along the edges and serve with the bhaji.

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Want to learn how to make more delicious food? Come along to one of Rachel’s classes. You can also sign up to the Rachel’s Kitchen newsletter for news and recipes.

If you’d like to make more great  recipes, why not give these a try:

Vegetable loving with a delicious Sicilian Caponata

Impress with this Beetroot and Orange Gravadlax

Or try some tasty Hot Chilli Jam

 

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