Starting cooking
One of my favourite courses that I coordinate is at The Vojan Indian Restaurant, which is just on the outskirts of Ongar. These courses are in the restaurants’ kitchen cooking with the chefs to create a menu that I have planned with the chefs Farid and Saleem in advance. We change the menu every two months so there is always something more to learn. The courses are very hands-on and lots of fun, and the chefs are very patient!
Cooking in The Vojan
As part of the course then participants get to eat what they have made, and take home any food they can’t manage. This often goes to the other half! Participants are also given some spices to take home so I have created a dish that incorporates the use of these spices in a quick and simple prawn biryani.
Prawn Biryani
Prawn Biryani
(serves 2)
225g bag frozen raw prawns, defrosted (Available in our local Sainsbury’s)
2 cloves garlic, finely diced
1 onion, diced
1 chilli, diced
1 tsp turmeric
1 tsp Vojan Curry Powder
1 tsp Methi leaves
1 tbsp tomato puree
3 tbsp water
100g raw rice, cooked
Method
Put some oil in your pan or wok and add the onion, garlic and chilli. Fry for a few minutes.
Add the turmeric, Vojan Curry Powder and Methi leaves and heat till fragrant (1-2 minutes)
Then add the tomato puree and cook out for a few minutes (Cooking out the tomato puree is important to take away the rawness), add the little bit of water and stir to combine.
Curry Sauce cooking
Next add the raw prawns and cook till turned pink and coated in the sauce.
Prawns cooking in curry sauce
Then add the rice and stir altogether till heated through.
Prawns and Rice
You can add other vegetables if you have them, I threw in a handful of halved cherry tomatoes which you can see in one of the pictures above.
If you are interested in joining The Vojan Cooking Club for a fun, relaxed evening, and to learn a few skills, then please email me at karen@pickled-penguin.com