Eating Covent Garden

Be inspired by Rick Stein’s India

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12 extra large unpeeled raw prawns
60 g plain flour
60 g chickpea flour
150-225 ml water
70 g ghee, for frying
1.5 kg chicken, jointed into 8 pieces of 1.5kg chicken pieces, skinned.
coconut
125 g fresh or frozen coconut flesh, chopped or grated
50 g blanche almonds, roughly chopped
5 tsp white poppy seeds
2 medium onions, roughly chopped
50 g ghee or vegetable oil
6 cloves
6 green cardamom pods, lightly bruised with a rolling pin
3 cm piece of cinnamon stick
200 ml water
125 ml thick Greek
yogurt
125 ml water
3 black cardamom pods, sees only, finely ground
2 tbsp raisins, soaked in 4 tbsp boiling water for about 10 minutes, drained
30 seconds Stir in the onion paste and salt and fry for 10 minutes until any liquid has evaporated and the onions are softened and translucent, but not coloured. Stir in the chilli powder, then ad the chicken pieces to the pan and fry for 10 minutes to brown slightly. Add the water and the coconut paste, bring to a simmer and cook for a further 10 minutes Take the pan off the heat, stir in the yogurt mixture, then return to a gentle heat and bring to a simmer. Cook, uncovered for 30 minutes, adding a little water if it starts to stick, until the chicken is cooked through and the masala thick and rich. Stir in the ground black cardamom, scatter with the raisins and serve.