These curries have a global approach without following the rule book

My style of cooking is global with an Indian soul. I cook this way because I love the simplicity and versatility of this approach; I love the way it allows me to layer cultures within a dish.

This is an edited extract from Bindas by Mehak Kansal (Murdock Books, $39.99).Photography by Sam Folan.

I love to cook and I love to eat. I would describe my style of cooking as global with an Indian soul. I cook this way because I love the simplicity and versatility of this approach; I love the way it allows me to layer cultures within a dish. If you look throughout history, you will see how each country has had a non-native herb, spice, fruit, vegetable or livestock introduced by traders and merchants that has then had a huge impact on its food culture. The cross-pollination has already begun.

Try too my lamb chops tikka.

Goan chicken and prawn satay curry

This recipe pays homage both to the Indian coastline and Malaysia. The curry is aromatic, sweet, creamy, spicy and moreish. Goan influences can be seen in the spices, and also the richness of the peanut butter, soy sauce and coconut milk.

This curry has a touch of satay flavour

Mehak Kansal

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 2-3 red chillies, chopped
• 500g boneless, skinless chicken breasts, chopped into bite-sized chunks
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1-2 tablespoons smooth peanut butter
• 100g green beans, trimmed and roughly chopped
• 400g can coconut milk
• 2-3 tablespoons soft light brown sugar
• 2 tablespoons light soy sauce
• 2 tablespoons toasted sesame oil
• 200g raw king prawns, peeled, deveined and butterflied
• Chopped coriander and red chilli, to garnish

Method

1. Heat the oil in a pan over a medium heat. Add the onion, ginger, garlic and chillies, and cook for 5-8 minutes until caramelised and soft.
2. Add the chicken and spices, and cook for another 8-10 minutes. Stir in the peanut butter, green beans, coconut milk, sugar, soy sauce and sesame oil, and season with a generous pinch of salt.
3. Bring to a slow boil, then reduce the heat to low and let it simmer, blipping gently, for 8 minutes to reduce.

4. Once the sauce has thickened and reduced, add the prawns and cook for 1 minute until they are pink and cooked through. Taste and adjust the sugar, salt and soy sauce as needed until that umami note sings.
5. Garnish with chopped coriander and red chilli, and serve.

Serves 3-4

Rajasthani lamb curry

A delicious, spicy, hearty and tender lamb curry originating from Rajasthan in India

Rajasthani lamb curry. Photography by Sam Folan

Bindas: Comfort food with Indian Soul (Murdoch Books, $39.99.)

Ingredients

• 1½ tablespoons ghee
• 1 tablespoon vegetable oil
• 3 bay leaves
• 1-2 cinnamon sticks
• 2 dried red chillies
• 1 tablespoon cumin seeds
• 1½ onions, diced
• 3 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 green chillies, chopped
• 500g diced lamb shoulder, trimmed of fat
• 3 tablespoons tomato paste
• 2 tablespoons garam masala
• 1 tablespoon ground turmeric and ground coriander
• 1 teaspoon ground cardamom
• 375ml boiling water
• Sea salt and freshly ground black pepper

To serve

• Coriander leaves
• Fresh ginger batons

Method

1. Heat the ghee and vegetable oil in a deep, heavy-based frying pan over a medium heat. Once hot, throw in the bay leaves, cinnamon sticks, dried chillies and cumin seeds, and let it all pop and sizzle for 15-20 seconds until the aromas are released. Add the onions and fry for 3-4 minutes, letting them brown really well, then season with a pinch of salt and add the garlic, ginger and green chillies. Cover and cook for another 3-4 minutes until softened.
2. Add the lamb and cook for 5 minutes to brown and seal, then add the tomato paste and all the ground spices. Season again with salt and pepper. Let it cook for 5 minutes, then reduce the heat to low and add the boiling water.
3. Cover and leave to reduce for 1 hour, checking every 20-30 minutes to ensure it’s not catching. When ready, the meat should be tender and the gravy dark and thick. Take off the heat and let it sit for 5 minutes, then adjust the seasoning if needed.
4. Garnish with fresh coriander and ginger batons. Serves 4