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The Book

£25.00

Purchase your copy now 
‘The 5000 Mile Journey’ by Anand George explores his culinary journey from Kerala to Cardiff with over 60 inspired recipes. Anand’s book is available to order here, priced at £25.00 plus p&p.

 

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Portion – 12 x 40gms
Kodumpuli (coccum) – 10gms
Shrimps – 640gms
Tamarind – 30gms
Water – 400ml
Coconut oil – 50ml
Mustard seeds – 4gms
Salt – 8gms
Turmeric powder – 4gms
Kashmiri chilli powder – 15gms
Asafoetida (hing) – 2gms
Ginger chopped – 10gms
Coconut chopped – 25gms
Curry leaves chopped – 4gms

1. In a pan, boil the tamarind and coccum, simmer for 15-20 minutes to get a tangy water. Strain, keep the water and discard the rest.

 

2. In a separate pan, heat the oil and crackle the mustard seeds. Add ginger and coconut, lower the heat. Add turmeric powder, Kashmiri chilli powder, hing, curry leaves and the strained tangy water along with the salt. Bring to the boil. Add the shrimps and boil for two minutes. Take off the heat and leave to marinade in the sauce for one hour.

3. In separate non-stick pan, add the shrimps along with the sauce. Stir fry on a high heat for 10-12 minutes until the sauce evaporates and the shrimps get a nice coating from the masala. Check seasoning and serve hot. Serve in small wooden boats.

 

Description

‘The 5000 Mile Journey’ is the incredible new book by Anand George. It will take you through an exciting food experience as Anand looks back at his time growing up in the beautiful coastal area of Kochi in Kerala and the people who inspired his passion for food.

Chef George shares over 60 of his own incredible recipes which include his award-winning dishes, his modern twist on popular Indian street food and base recipes.  This is the story of Anand’s 5000 mile journey from Kerala to Cardiff” and the culinary adventure which readers can share and enjoy.

 

 

 

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