Chef Kumar Mahadevan is quite proud of his appearance as guest judge on Australian Masterchef. His menu at Abhi’s details the date of the episode, 14th May 2010.
I grew up in the area of his Abhi’s restaurant, went to school locally, and remember when, just on 20 years ago, Abhi’s opened its doors. (Abhi is Kumar’s oldest son who was around one at the time – he’s just celebrated his 21st birthday.) I’ve put in an appearance front of house (to eat that is!) ever since the restaurant opened. Mahadevan is a generous host. When I ate there last week Chef Kumar was at the table next to me, stopping by with his parents who were visiting from India. This was just the opportunity I needed to find out about the much prized recipe he cooked on Masterchef. And, I’m sure you’ll appreciate that I got his permission to share it with YOU.
Madras Prawn Vendaki
Preparation time 30 minutes; cooking time 20 minutes
Serves 6
Ingredients
12 jumbo prawns
1/2 tbspn mustard seeds
2 tspn fenugreek seeds
1 tbspn cumin seeds
1 tspn tumeric powder
2 tbspn coriander powder
1 tbspn chilli powder
800ml water
100ml Gingili oil
2 fresh tomatoes (diced)
100g okras
100g Madras onions/shallots
150ml tamarind pulp
salt to taste
Tempering
4 dry red chillies
8 – 10 fresh curry leaves
Ground Masala
100g fresh coconut
1 tbspn roasted Channa dal
(grind two together)
Method
Heat the Gingili oil and add the mustard seeds. Once the mustard seeds crack, add fenugreek seeds, cumin seeds and sliced shallots and cook well.
Add okra and cook for 10 minutes and then remove the okra and keep separately. Then add chilli powder, coriander powder and tumeric powder, tamarind pulp and chopped tomatoes, along with 3 cups of water and salt to taste.
Add the ground masala and cook well.
Once the sauce is prepared, just add the jumbo prawns and cook them.
Tempering
Heat the gingili oil in pan and add the dry whole chillies and curry leaves to make the tempering. Pour on top of the dish just before serving.
Kumar’s tip – ideally served with plain basmati rice.
Recipe by Chef Kumar Mahadevan.
One of the things that first attracted me to eating at Abhi’s was it’s where the Indians eat. It was no different last Monday when I was there – a Monday night and the restaurant was all but full. I did the ordering but was sent out a treat from the kitchen.
Crab Urundai
Then came one of my favourites – I always order it - I love the differences in textures the crispy crunchy lentil batter with the contrasts in creamy yoghurt, date & tamarind and chili & mint sauces.
Palak Patta Chat
Alu Tikki
Goa Fish Curry
And, Gulub Jamun for dessert
So if you’re in Sydney, why don’t you pop along to Abhi’s and try Kumar’s Masterchef recipe for yourself. Or you can try his other restaurant Aki’s named after Kumar’s other son.
Abhi’s Indian Restaurant
163 Concord Road,
North Strathfield NSW Australia
+61 2 9743 3061
Aki’s Indian Restaurant
6 Cowper Rd
Woolloomooloo NSW Australia
+ 61 2 9332 4600
or you can follow Chef Kumar Mahadevan on twitter.
Filed under: eating out, Signature Series, chef, Indian, Kumar Mahadevan, recipe
