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Cup Final Cooking Corner
with Chef Bhuwanee |
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Good
afternoon guys, and welcome to a one off edition of Akash Bhuwanee’s
Cup Final Curry. I’m going to take you through my favourite curry
recipe that has been passed down through generations.
This season, I’ve
cooked many meals for the boys bud bud
the night before games. I also knock up packed lunches for away
games that the squad can eat on the road.
I’m the type of
guy who has many different women on the go at one time – women love
someone who can cook. Indian cuisine isn’t the only style I’ve
mastered. My roasts are spoken about across the world, while my egg
fried rice is a real hit with some of the fruitier members of the
squad.
Nakedness is
something that a lot of people don’t do in the kitchen. Being a free
spirit, I strip before every meal I make. I love meandering round my
open plan kitchen, occasionally being spat at by the hot oil in the
frying pan……anyway, that’s enough about me. The following recipe is
ideal if you looking to nail a chick in the ass….
Method
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Make a paste of the curry
powder and chilli powder with a little water. Fry the onion
until translucent in the veg oil
then add the garlic, ginger and chilli and stir fry on
medium for a further 5 minutes. Add the curry and chilli
powder paste and stir in and fry for a further 30
secs. Add the Prawns and stir
fry for 2 minutes. Add half the
Massalla Gravy and simmer for 5 minutes, stirring
constantly. If needed add more massalla
gravy and water to prevent the curry becoming too thick or
dry. Now add the finely chopped coriander leaves and cook
for a further minute. Serve with the whole coriander leaves
sprinkled over the top |
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