CHAI LATTE

Name: CHAI LATTE
Price range: $$

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Region of Wales

A description of Side Dishes and Deserts

Restaurant Description

Chai is a blend of black tea and spices such as cinnamon, cardamom, ginger, cloves and black peppercorns. Usually drunk strong with milk. There is actually no set recipe so is adaptable. Tea drinking in the 1870 was mostly Chinese tea but by 1900 it was mostly Indian tea from Assam.

Alternative name: Masala tea

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Toss the prawns with the lemon juice in a shallow non-metallic dish and leave to marinate while you make the sauce. Heat a heavy-based pan with two tablespoons of the oil and then add the onion. Cook for 2-3 minutes until softened but not coloured, then add the turmeric, cardamom pods and chilli powder. Cook for 1-2 minutes until fragrant, stirring constantly.
Stir the remaining oil into the pan with the cinnamon, garlic and ginger. Cook for another 1-2 minutes until the garlic and ginger have softened and are cooked through.
Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream in a mini food processor.
Stir into pan with the onion and spice mixture until well combined, then bring to the boil. Reduce the heat and simmer gently for 1-2 minutes, then stir in the marinated prawns and season with salt. Continue to simmer for 1-2 minutes until the prawns are just cooked through and tender, stirring constantly.
Garnish the curry with the reserved coriander sprigs and serve with rice or chapattis.