1 carrot, grated
3 dried red chillies
1 fresh red chilli, finely chopped
2 tbsp ground coriander root
100g/3½oz mixed salad cress
¼ cucumber, chopped
20 curry leaves
10 fried curry leaves, to finish
few fresh dandelion leaves (optional)
2 tsp garlic and ginger paste
½ garlic clove, finely chopped
1 tbsp lime
squeeze of lime juice
2 small green mangoes, peeled and sliced
1 onion, finely chopped
2 tbsp fried onions, to finish
50²µ/1¾´Ç³ú pea shoots
1 shallot, finely chopped
1–2 tbsp blitzed plum tomatoes
1 tomato, chopped
400g/14oz cooked basmati rice (leave it slightly undercooked)
400ml/14fl oz coconut milk
3 tbsp tamarind paste
200g/7oz cooked black wild rice
pinch chaat masala
¼ tsp chilli powder
3 tbsp coconut oil
1 tbsp fish sauce
flour, for dusting
¼ tsp mustard seeds
1 tbsp olive oil, plus extra for greasing
1 tbsp olive oil
salt
1 tbsp sugar syrup
½ tsp ground turmeric
200g/7oz Greek yoghurt
400g/14oz clams in shells, cooked and picked (with a few left in shells)
400g/14oz mussels in shells, scrubbed and debearded, cooked and picked (with a few left in shells)
2 large prepared octopus legs, cooked and cut into 2.5cm/1in pieces
8 large prepared prawns, cooked and peeled
375g/13oz boneless turbot fillet