Shahi Tiger Prawns

Butterfly (slice the back without cutting through) approximately 20 uncooked tiger prawns.

Heat 3 tablespoons of vegetable oil in a medium sized saucepan.

Add the tiger prawns to the pan and sauté until the prawns curl up and turn pink.

Add a jar of Masala Masala Shahi and bring to a steady simmer on a medium heat for 2 minutes, stirring occasionally. Add salt and lemon to taste. Serve with pitta bread or on a bed of steaming basmati rice.

Shahi Paneer

Saute 400g of diced paneer (Indian cheese) in 2 tbsp of vegetable oil until light brown.

Add one pot of Masala Masala Shahi and simmer for 6 minutes. Add salt to taste. Serve with pitta bread or naan.

Vegetable Biryani

On high heat, sauté your choice of diced mixed vegetables (for 3-4 servings) in 3 tbsp of vegetable oil.

We like to use carrots, cauliflower, courgettes, aubergines and peas.

After three minutes, add a pot of Masala Masala Shahi to the vegetables. Cover the pan and leave to simmer for 5 minutes.

Wash enough rice for 3-4 servings (one handful of raw rice serves one person). Add the washed rice to the pan of vegetables and stir. The rice will begin to glisten after 3 minutes.

Add 1 pint of boiling water to the pan. Cover the pan and allow the rice to cook until it becomes fluffy (8-10 minutes).

Add salt to taste and serve with a spoonful of greek yogurt.