Balchao prawns are built around sharp vinegar heat, not gravy thickness. This version uses soaked chillies, whole spices, and malt vinegar ground fresh into a paste, then cooked until the oil release signals readiness. Prawns are sautéed separately to prevent overcooking, then briefly folded in so they absorb the masala without becoming rubbery.

Tandoori grilled fish with veggies is a colourful dish that draws inspiration from the traditional Indian tandoori style of cooking. This version takes a lighter approach by using a grill instead of the traditional clay ovens to cook the marinated fish and vegetables. It features a wonderful mix of aromatic spices and keeps oil to a minimum, resulting in a smoky, flavourful meal that’s both healthy and satisfying.