Cookbook: Two summer-friendly recipes that combine culinary traditions of India and Nepal

Seafood medley

All my favourites in one wok! Prawns, fish with peas and spinach. A healthy dish served with two options of prawns or fish, peas or spinach, best served with a bowl of steaming rice.

Ingredients

• Prawns and peas: 500 grams prawns; 1 cup peas; ¼ cup oil; 1 cup puréed tomatoes; 2 tbsp curry leaves; 2 tbsp. chopped garlic; ½ cup chopped onions; 1 cup tomato cubes; 1 tsp. chilli flakes; ½ tsp coarsely ground pepper; 1 tbsp Worcestershire sauce

• Salt to taste

• Fish and spinach: 500 grams fish cubes; 2 cups chopped spinach

Preparation

1. Heat the wok with oil and sauté the curry leaves, garlic, and onions till translucent. Add the tomato purée to the wok and cook till the tomato mixture turns colour and separates from the oil. Add the spices, prawns, tomato cubes and peas, and cook till the prawns turn pink.

2. Serve this tasty prawn and pea dish accompanied with a bowl of white rice or a chunk of crispy, fresh bread.

Fish and spinach: Substitute fish cubes for the prawn and chopped spinach for the peas and cook in the same way as the recipe above.

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