Name: Bombay Baskets
Yield: Serves 8
Ingredients: 3 teaspoons (3 x 5 ml spoon) curry powder; 2 egg yolks; salt; 4 oz (100 g) butter, cut into small pieces; fresh coriander leaves or parsley, to decorate; 2 large cloves of garlic, chopped finely; 6 oz (175 g) cheese, grated; 1–2 fresh green chillies, seeds removed under running water and chopped finely; 4 oz (100 g) wholemeal flour, plus extra for rolling; 1 lb (450 g) peeled prawns; 2 tablespoons (2 x 15 ml spoon) groundnut oil; approx. 6 tablespoons (6 x 15 ml spoon) mayonnaise; 2 teaspoons (2 x 5 ml spoon) baking powder; finely grated rind of 1 lemon

Preparation info

Serves
8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This dish is Indian only by cook’s licence but it is certainly mouthwatering. The baskets are feather-light, cheesy curried tarts filled with prawns, which have been briefly sautéed with garlic, fresh chilli and lemon rind and then wrapped in mayonnaise.

Ingredients

For the pastry

6 oz (175 g) cheese, grated
4 oz (100

Starter

Method

Heat the oven to Gas Mark 7/425°F/220°C. To make the pastry, put the grated cheese in a mixing bowl and sieve in the flour, the baking powder and the curry powder. Rub the pieces of butter into the flour and cheese mixture with your fingers.

Add the egg yolks and mix with a wooden

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Ingredients

For the pastry

Method

Part of