Prasad’s goat curry is a taste of India for the Dunfermline-based chef
Prasad, chef patron of Dhoom Indian Streetery and Cocktail Bar in Dunfermline, shares some of his favourite dishes and ingredients from his homeland of India.
by Caroline LindsayQ Desert Island food?
A Bhojpuri dhal chawal because it’s simple and its one of the best street snacks I have tasted from the roads of east India.
Q Favourite TV chef?
A Chef Sanjeev Kapoor because of his passion for food and his recipes are very easily understood.
Q Favourite cook book?
A I personally think cooking is not much about books but you can still take reference from them.
Q Favourite ingredient?
A Coriander is my favourite because it is a key ingredient in all Indian dishes.
Q Most hated ingredient?
A Onion simply because it makes me cry.
Q Perfect dinner guest?
A Anyone who appreciates your hard work and sees the passion in your cooking.
Q Favourite kitchen gadget?
A My own personal knife.
Q Favourite music to cook to?
A Fast Bollywood music because it provides a rhythm to cut or to cook with.
Q Perfect menu?
A To make the best 12 course menus covering all regions of India.
Q Favourite country for food?
A India.
Q Favourite chef alive or dead?
A Sanjeev Kapoor – see above.
Q Favourite culinary season?
A All of them – they all have something special to offer.
Q Salt or pepper?
A Salt is a taste and need perfect precision – if there’s a lot of salt it doesn’t taste good, and if there’s too little salt it doesn’t taste good.
Q Favourite herb?
A Green curry leaf, as without it you can’t make the most of south or west Indian street food.
Q Favourite spice?
A Cumin as it is an essential spice in all aspects of food throughout India.
Q Favourite way to cook the humble potato?
A Zeera aloo which is potato in cumin, mustard seed and fresh tomato – quick and easy.
Q Favourite go to recipe in a hurry?
A Khichidi as it as easy to cook and healthy, only requiring rice lentil, salt, coriander and turmeric powder, chilli and tomatoes in a pressure cooker.
Q Favourite health food?
A Amritsari grilled fish, just plain white fish and ginger garlic paste, lemon juice, mustard paste and of course, a grill.
Q Ideal picnic dish?
A Chicken biryani roll because it’s quick and easy and you can store it and takeaway it without much fuss.
Q Ideal BBQ food?
A Chicken tikka especially when cooked using a delicious chicken thigh.
Q Are you critical of food when dining out?
A Never. Always be positive and learn from your experiences.
Q Do you tip?
A Yes.
Q Top tip for failsafe cooking?
A Never comprise with the quality of your product, keep everything high end and fresh.
Q Worst cooking sin in your opinion? –
A Sending the wrong food to a table especially if you’re in doubt but you still send it regardless.
Goat curry
Ingredients
Serves 4
To marinate: 500g goat meat (available from Indian butchers)
1 tbsp ginger paste
1 tbsp garlic paste
1 pinch coriander powder
1 tbsp cumin powder
1 tbsp kashmeri chilli powder
For the sauce: 3 large white onions (chopped)
2 large potatoes (cut into large cube size)
4 red tomatoes (chopped)
4 green cardamom
4 black cardamom
4 cloves
1 cinnamon stick
4 bay leaves
2 tablespoon ginger garlic paste
I tablespoon fenugreek
1 tablespoon of kitchen king masala
1/2 tablespoon of turmeric powder
1 tablespoon coriander powder
Salt according taste
4 tablespoons of oil
Chopped green coriander for garnishing
directions
Take a large bowl, put goat meat in it , together with all the ingredients and mix by hand, cover the bowl, keep in fridge for at least 4 hours.
Heat oil in a large thick bottom pan.
Once it is hot add bay leaves, cinnamon sticks, cloves, both types of cardamom. Allow to crackle.
Add chopped onion, sauté until light brown. Add ginger garlic paste, sauté for few minutes.
Then add marinated goat meat. Sauté for at least 10-15 minutes to lightly sear the meat.
Reduce heat and add chopped tomatoes along with all the spices apart from dry fenugreek. Sauté till the time until the tomato melts with the meat.
Then add 3 cups of water and stir it.
Once water is boiled, leave in medium flame for at least 2 hours.
Once you think meat is done add up to 80% of the cubed potato and add dry fenugreek and fresh coriander.
Make sure you stir it time from time.