Balmain bug curry and shahi tukda: the Diwali recipes of the Manjits

Serves 4

Nowhere in India do you see Balmain bugs! We are so lucky to be in Australia surrounded by wonderful fresh seafood that we can play with and incorporate into our cooking.

Balmain bug curry is not not overwhelming - you can still taste the beautiful sweet flesh of the crustacean, and at the same time savor it with the smooth and creamy coconut sauce. This dish is best eaten with steaming basmati rice rather than roti or bread!

50g tamarind pulp, soaked in boiling water¼ cup vegetable oil1 tablespoon black mustard seeds3 dried long red chili peppers (n don't use the fresh ones for this!)½ tsp fenugreek seeds ½ red onion, very thinly sliced ​​2 tbsp ginger paste (or a 7cm piece of ginger, peeled and grated) 4 cloves garlic finely chopped 2 tbsp curry masala sauce A handful of fresh curry leaves 3 tbsp ground turmeric 2 large Roma tomatoes, coarsely chopped (or 500g insect meat) 1 tbsp lime juice Lime wedges and rice, to serve

Strain tamarind into a bowl, pressing to extract the pulp. Discard the seeds and set aside to rest.

Heat the oil in a large, heavy-bottomed skillet over low heat. Add mustard seeds and sauté until seeds crackle - about 20-30 seconds. Add the chiles and fenugreek seeds and cook until the chiles are golden - about 20 seconds or so.

Increase the heat to medium, then add the onion and stir until soft and translucent. Add the ginger and garlic and cook until fragrant and the house smells delicious!

Stir in the curry masala sauce, curry leaves and turmeric. Cook, stirring constantly, for about two minutes...