With nearly one million Canadians claiming Indian origin, it’s no surprise that our country sports a surplus of high quality Indian cuisine. Enjoy a sampling of some of the best Indian dishes this side of New Delhi.

Amaya the Indian Room

 TORONTO                                         
1701 Bayview Ave., 416-322-3270

Amaya Prawns
For Amaya owners, Hemant Bhagwani and Derek Valleau, using good quality ingredients is paramount. They offer a delicious array of Indian cuisine with a subtle twist at their north Toronto location. Check out their tiger prawn recipe, Amaya style!

Serves 4

300 g       large raw prawns (about 12)
50 ml       lemon juice
3 tsp        curry powder (1½ tsp ground coriander, 1 tsp chili powder, ½ tsp ground turmeric)
1 tsp        garlic paste
¾ tsp      salt, or to taste
2 tsp       oil
1           onion, diced
1           pepper, diced (red, green or yellow pepper — or mix of all three)
2 tbsp    mango paste (100 g raw green mango, 2 green chilies, finely chopped, ½ tsp garlic paste)
200 ml   coconut milk
½ tsp     dry fenugreek powder
1           slice of lemon

1. Peel and de-vein prawns, leaving tail attached. Rinse and pat dry.
2. Marinate prawns with lemon juice, 1½ teaspoons curry powder, garlic paste and
   ½ teaspoon salt for 10 minutes.
3. Heat oil in a pan, add prawns and sauté for 60 seconds or until prawns change
   to deep orange-red colour.
4. Add onion, pepper, mango paste, coconut milk, fenugreek powder, 1½ teaspoons
   curry powder and ¼ teaspoon salt.
5. Stir pan gently until prawns are opaque and cooked.
6. Garnish with slice of lemon.