Indian Cooking At Home with Sunil Ghai
Are you ready to learn how to make easy, delicious Indian dishes worthy of any top notch Indian restaurant? Then don’t miss this fabulous new chef recipe series brought to you by I Love Cooking in association with Award Winning Chef Sunil Ghai one Ireland’s most talented Indian Chefs.
We will showcase a series of delicious Indian recipes which you can use our essential spice guide to help you along the way.
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Learn how to make these delicious Kurkura Jhinga Dill Raita (Crispy Prawns with Dill Yoghurt). They make a great starter or finger food and what makes these even better is that they are gluten free!
Kurkura Jhinga Dill Raita (Crispy Prawns with Dill Yoghurt)
For the prawns:
- 12 fresh prawns, cleaned & de-veined
- 1 tsp chopped fresh dill
- ¼ tsp nigella seeds
- ¼ tsp red chilli powder
- ¼ tsp fennel seeds
- Large pinch salt
- Large pinch cracked black pepper
- 1 tbsp cornflour
- 1 tbsp rice flour
- 1 tbsp gram flour
- 2-3 tbsp water
- Sunflower oil, for frying
For the raita (yoghurt):
- 200g natural yoghurt
- 50g fresh dill, chopped
- 50g shallots, chopped
- Zest from 1 lemon
- Juice from ½ lemon
- Salt to taste
- Fresh dill
- Lemon wedge
- Add all of the batter ingredients to the prawns in a medium sized bowl, mix with your hands until all the flour is mixed and prawns are coated in a thin batter.
- Heat oil in a large and deep pan or pot. Once oil is at temperature (if you drop a small bit of batter into it, it should start bubbling and frying straight away, oil will be between 160°C & 190°C), carefully add prawns one at a time (hold them by the tail close to the oil so they don’t splash oil when you drop them in). Fry for 2-3 minutes.
- Remove prawns from oil and allow to drain on paper towel for about 30 seconds then serve while still hot with chilled dill yoghurt. Garnish with fresh dill and lemon wedges.
- For the dill yoghurt, mix all of the listed ingredients together in a small bowl.
About Sunil Ghai:
Renowned for his bold, contemporary cooking style Sunil Ghai was born in India and grew up in the prosperous city of Gwalior in Indeuwklooeia.
Former Corporate Chef of the Jaipur & Ananda Restaurant Group he is considered to be the leading Indian chef in Ireland and the recipient of an impressive array of awards including FOOD&WINE Magazine’s Chef of the Year 2009.
He is currently at the helm of his own Venture at Pickle Restaurant and Eating House on Camden Street , Dublin 2. He has recently just opened Tiffin By Sunil with his wife Leena, a delicatessen with a difference located in Greystones, Co Wicklow.
He believes his success is down to the creative cooking talents of his father. According to Sunil “Many of my influences in the creation of my recipes come from my father He has a fantastic imagination when it comes to cooking and I have yet to taste food quite like it.”
Sunil’s home city of Gwalior was an ideal starting point for his career as an aspiring chef he says. Known as the city of music it boasts over 400 years of royal music patronage, which also brought with it the best cuisine from every corner of the nation. Sunil’s first passion in life was cricket followed by his mother’s first love – cooking. “The wonderful thing about growing up in Gwalior was the eclectic influences all around you. It’s a melting pot of culinary delights from all over the many different regions of India,” says Sunil.
- Best chef 2006 food and wine magazine
- Best chef 2008 food and wine magazine
- Best Indian restaurant 2006
- Best world cuisine 2009 food and wine magazine .
- Best chef in Ireland 2009 food and wine magazine
- Best ethnic restaurant 2010 by restaurant association if Ireland
- Best innovation of seafood award
- Best chef in Dublin award by restaurant association of Ireland 2013
- Best chef in Ireland by Santa Rita restaurant association of Ireland
- Best restaurant in Dublin
- Best restaurant ethnic restaurant 2014 food and wine
- Best world cuisine award 2015 Restaurant association of Ireland