Atul Kochhar's spiced griddled prawns recipe

Tawa jhinga is a type of griddle cooking carried out on a flat iron disc; it's known as tak-a-tak in northern India and Pakistan. 2 tbsp vegetable oil 1 tsp ajwain seeds (they're from the lovage family) 1 medium onion, peeled and finely chopped 1 green chilli, finely chopped 1 tsp grated ginger 3 medium tomatoes, chopped 12 large head-on prawns, deveined but shell left on ¼ tsp red chilli powder 1 tsp coriander powder ½ tsp turmeric powder Salt (optional) ¼ tsp fenugreek leaf powder ¼ tsp garam masala 1 tbsp finely chopped coriander leaves Mixed cress, to garnish Heat the oil in a pan, add the ajwain seeds and, when they begin to sizzle, add the onion, chilli and ginger, and sauté until the onion is translucent. Add three-quarters of the tomatoes and cook until reduced to a nice, saucy consistency. Add the prawns, cook until they curl up, then add the powdered chilli, coriander and turmeric, plus a little salt, if using. Cook until prawns are done, stir in the remaining tomatoes, fenugreek and garam masala, and sauté for a minute or two more. Serve sprinkled with coriander and garnished with cress. Serve with chapati. Atul Kochhar is chef/patron of Benares in London. Fiona Beckett's drink match Aromatic wines such as Argentina's torrontés work really well with gently spiced dishes: try the Alma Andina Torrontés Sauvignon Blanc 2010 (£7.49 as part of a half-case, Laithwaites; 13.5% abv).