Chef Anand George is the driving force behind the renaissance in Indian fine-dining in Cardiff; leading the resurgence at his stunning Purple Poppadom restaurant in Canton and taking the street-food scene by storm with their Tukka Tuk stall. 

Further cementing his place as a food pioneer in the city, Chef George has penned The 5000 Mile Journey - a recipe book containing over 60 unique recipes created on a culinary journey from Kerala, in South West India, to the UK. 

Here, Chef George shares one of his recipes - Tandoori King Prawns & Seafood Risotto - A vibrant, fresh Indian dish. 

Tandoori King Prawns

Ingredients

24pcs (6-8 size) King prawns – cleaned and de-veined and slit from the centre to the bottom.

For the Mustard paste

25ml Oil
5gms Green chilli chopped
8gms Ginger chopped
60gms Whole grain mustard
40gms English mustard
2gms Turmeric powder
2gms Salt
2gms Ginger chopped
2gms Green chilli chopped
40gms Hung yoghurt
2gms Salt 
3gms Chopped coriander leaves 

Method:

1. Heat the oil in a pan. Add chopped ginger and chopped green chilli. Stir for a minute.

2. Add whole grain mustard and mustard paste, turmeric and salt and cook on a low heat for 8-10 minutes. Allow to cool.

3. In a separate bowl mix the cooked mustard paste with the second set of ingredients, which are those listed from chopped ginger to chopped coriander leaves. Add the prawns to marinade.

Seafood Risotto

Ingredients

For the seafood risotto:

150gms Basmati rice 
25ml Vegetable oil 
4gms Ginger chopped 
2gms Green chilli chopped
2gms Curry leaves chopped
30gms Shallots sliced
2gms Mustard seeds
4gms Urad dal split (Indian Lentils)
10gms Fish Stock cubes
2gms Salt
250ml Water
25gms Red onions chopped
5gms Coriander leaves chopped
20gms Butter unsalted 
100ml Cream single
100gms Cooked shrimps
100ml Water 

Method

1. Wash the rice a couple of times to remove any dust and dirt. Soak the rice in water for at least an hour. Heat oil in separate pan and add the urad dal. Allow it to turn golden brown then add the mustard seeds and allow them to crackle. Add the chopped ginger, green chilli, curry leaves and shallots and sauté for couple of minutes. Now add the 250ml of water along with the salt and fish cubes. Bring to the boil.

2. Drain the rice in a colander and place it in boiling water. Stir one or two times without breaking the grains. Once the water starts evaporating and you can see the rice clearly, cover the pan with a lid and keep it on a very low heat for 7-8 minutes. Check the rice. Once just cooked remove it from the heat but but keep the lid on.

3. In a separate pan add the water, single cream and butter and bring to the boil. Add the cooked rice followed by the shrimps, red onions and coriander leaves. Once well mixed take off the heat. Divide into 6 portions.

4. Preheat the oven to 180C and cook the prawns for 4-6 minutes.

To serve

1. To serve, plate the risotto rice in the middle of the plate with a steel ring with approximately (125gms) per portion. Add 4 cooked prawns per portion as in photograph with salad leaves for garnish.