The Commander- In - Chief, Turkish Toasts, Malay Curry, Garam Masala Powder & Curry Masala Powder

These recipes are a wonderful combination of British food and exotic Indian influences , to reflect the taste of the ‘’ pucca ‘’ Sahib of the Raj days.

( When you don’t want to worry about drinking and driving . Named after a commander who forgot that he was hosting the cocktails )

150 ml red or white wine
500 ml sparkling mineral water
100 ml curacao
750 ml sparkling white wine
Sugar to taste ( optional )
500 g crushed ice
A few mint leaves ( bruised )

Put the wine , mineral water , curacao and the sparkling white wine in a punch bowl and mix well. Add sugar to taste and the crushed ice.

Serve garnished with some bruised mint leaves.

3 tablespoon (45 g ) finely chopped prawns in brine
2 tablespoon ( 30 g ) butter
15 g finely chopped parsley
1 teaspoon ( 5 g ) curry masala mix
1/2 teaspoon ( 2 g ) chilli powder
2 tinned anchovy fillets, chopped fine
Some left - over cooked egg - yolk and white
A few digestive biscuits / wafer biscuits
A few springs parsley for garnishing

Mix all the ingredients ( except biscuit and parsley ) into a coarse paste , using a little of the oil from the anchovy tin as needed. Place a dollop of the mixture into the centre of a digestive / wafer biscuit. Garnish with a spring of parsley and serve cold.

24 ( 700 g ) large sized prawns
300 ml tinned or fresh coconut milk
2 or 3 stalks of lemon grass
3 cinnamon sticks ( each 6 cm )
6 cloves
4 tablespoon ( 60 ml ) oil
1 teaspoon ( 5 g ) turmeric powder
6 flakes ( 12 g ) garlic , sliced fine
6 spring onions, chopped
4 red chillies , shredded
10 curry leaves ( optional )

Salt to taste
A few fresh basil leaves, chopped for garnishing

Clean, shelled and devein the prawns. Wash them thoroughly and dry them. Heat the coconut milk, the lemon grass, cinnamon and cloves in a small non - stick saucepan. Bring it to a boil and continue to simmer for 10 minutes on low heat till slightly thickened, stirring occasionally.

Heat the oil in a large wok. Add the turmeric powder and fry for just a few seconds, until it turns a little darker. Add a tablespoon of water. When it starts sizzling , add the garlic and stir - fry for half a minute. Add the onions and red chillies and fry well.

Add the prawns and keep on stirring until they turn pink. Add the curry leaves and transfer this mixture to the saucepan.

Simmer for 10 minutes, stirring occasionally , gradually adding a little water should it thicken too much. Remove and discard the lemon grass. Add salt to taste. Garnish with basil leaves and serve with plain rice.

140 g coriander seeds
110 g cumin seeds
50 g black peppercorns
30 g cinnamon
30 g black cardamoms
15 g mace
20 ( 10 g ) bay leaves
15 g dry ginger powder

Mix together all the ingredients , except the dry ginger powder. Heat a wok or kadai. Add the mixed spices and stir continuously for a minute or two. Remove from heat. When cool, grind to a fine powder. Add ginger powder and mix well. Store in an airtight container in a dark place.

( Grind the curry masala ingredients with vinegar instead of water , so the curry paste will stay fresh for a longer time )

4 tablespoon ( 60 g ) coriander seeds
2 tablespoon ( 30 g ) cumin seeds
4 teaspoon ( 20 g ) fenugreek seeds
5 teaspoon ( 25 g ) gram flour
5 teaspoon ( 25 g ) garlic powder
4 teaspoon ( 20 g ) paprika
4 teaspoon ( 20 g ) garammasala powder
1 teaspoon ( 5 g ) curry leaf powder
1 teaspoon ( 5 g ) asafoetida
1 teaspoon ( 5 g ) ginger powder
1 teaspoon ( 5 g ) chilli powder
1 teaspoon ( 5 g ) mustard powder

1 teaspoon ( 5 g ) black pepper powder