Jump to Main ContentJump to Primary Navigation

Paturee prawn and crab cakes


This delicious starter is taken from Food of the Grand Trunk Road, a book written by head chef at Moti Mahal, Anirudh Arora and Hardeep Singh Kohli, which features recipes picked up whilst travelling along one of the oldest and longest roads in South East Asia.

Ingredients (serves 4)

  • 200 g/7 oz prawns, peeled and deveined
  • 200 g/7 oz white crabmeat
  • 1 medium potato, peeled, cooked and grated
  • few curry leaves, chopped
  • few sprigs fresh coriander, chopped
  • 3 tablespoons mustard oil
  • 30 g/11/4 oz grated Cheddar cheese
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon dried chilli flakes
  • salt, to taste
  • juice of 1 lemon
  • 2 banana leaves
  • Mint and coriander chutney (see page 133), to serve


Step 1: Wash the prawns, drain in a colander and roughly chop.

Step 2: Mix together the chopped prawns, crabmeat, potato, curry leaves, fresh coriander, mustard oil, cheese, ground turmeric, chilli powder, garam masala, dried chilli flakes and salt and mix well. Pour over the lemon juice.

Step 3: Wipe each banana leaf with a damp cloth and then trim and cut each one into six pieces.

Step 4: Divide the mixture into 12 and shape into patties. Wrap each one in a piece of banana leaf, making sure that the filling does not come out.

Step 5: Heat a non-stick pan, sear the wrapped leaves then cook for 4–5 minutes on each side. Serve with Mint and coriander chutney.



Rajasthani Lal Maas


Coconut cream chicken


Pandhi curry



The easy bake that makes you look like an expert

Low on effort, high on style

by Amy Swales
27 Oct 2016

Drop everything: chocolate butter is finally here

The stuff breakfast dreams are made of

by Sarah Biddlecombe
26 Oct 2016

Cool cocktail recipes with unusual ingredients

Expert mixologist Oskar Kinberg reveals his sipping secrets

by Amy Swales
26 Oct 2016

Our kind of cauldron: darkly delicious Halloween cocktail recipes

Jacked-up Negronis and chilli-laced concoctions

by Amy Swales
25 Oct 2016

Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016