Open a page of the chef, who created this recipe. Look into his eyes. Do you see astonishment and a bit of surprise?

At first I spent lots of time looking for a place in the restaurant to take a picture of Roman. And I couldn’t find any. That’s why I had to take him outdoors.

And now imagine Hong-Kong – a city with a high-density human traffic. Crowds of passers-by are in haste to do their mysterious business. This is a rather dark lane, full of commercial signs and wedged between skyscrapers.

Shall I take a picture of Roman with other people in the background? No, this is not my style. So, I ask for assistance of several idlers, who literally block passages with themselves, and lie down on a pavement to shoot Roman against commercial signs.

A menacing Chinese, rising above you. A menacing Chinese, cooking tasty Indian food for you in on one of the best Hong-Kong restaurants.

Recipe of Prawn

Prawn Jalfrezi Recipe
Recipe Type: Seafood
Cuisine: Indian Cuisine
Prep time:
Cook time:
Total time:
  • 1lb Prawns
  • 1 tin chopped Tomatoes
  • 1 Onion, finely chopped
  • 1 teaspoon Chilli Powder
  • 8 Cayenne Chilli, deseeded and sliced in half length ways
  • 8 cloves sliced Garlic
  • 3 inches Root Ginger, grated
  • 5 tablespoons Vegetable Oil
  • 4 tablespoons roughly chopped Coriander Leaves
  • 1 tablespoon whole Coriander Leaves
  • 1 teaspoon Garam Masala
  • 1 tablespoon Cumin seeds
  • Seeds from 6 green Cardamom pods
  • 1 green/Red Pepper, deseeded and chopped
  1. Heat a frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds.
  2. Add the vegetable oil and fry the onion until golden.
  3. Add the garlic, ginger and chilli, green/red pepper and stir fry on medium heat for 5 minutes.
  4. Add the chilli powder paste and stir fry for another 30 seconds.
  5. Add the prawns and stir fry for 2 minutes.
  6. Add the chopped tomatoes and simmer for 10 minutes until the prawns are cooked, stirring constantly.
  7. Add the finely chopped coriander leaves and cook for another 3 minutes.
  8. Serve with the whole coriander leaves sprinkled over the top.