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Juicy king prawns make great kebabs and skewers as they are quick to cook and excellent at carrying flavours. Alfred Prasad marinates his in lime and a paprika yogurt, before serving with a simple tomato chutney and some colourful roasted peppers.
Alfred Prasad’s years at Tamarind saw restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).
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