Great British Bake Off star Mak spices it up with a delicious curry

Many people will agree with me that Bolton town centre has become a shadow of its former self. When I do go my heart sinks at the abandonment on display.

Without being too controversial I don’t think the council will be putting on its rocket skates to get the redevelopment done.

Fanfares heralding the latest revolutionary plan have long been replaced with tumbleweed. Why am I so negative? I don’t need to be.

We still have our market and it is always a pleasure to go there. The fish market still draws customers from far and wide.

Did you know that Bolton as a market town dates back to more than 750 years, when the town was given its Market Charter by Henry III, in 1251.

The Ashburner Street site has been going since the 1930s. We’re very close to celebrating its 100th anniversary. I really hope it makes it.

All my fish is sourced from the Bolton Fish Market. The quality will be far superior to anywhere else. My parents took me enough times as a child to appreciate the clamour and bustle to get the best prices. Now my children do the same.

The perfect storm of inflation and change in shopping habits hasn’t left any part of the town centre unaffected and Bolton Market is no exception but its through the sheer resilience of the market traders that it is still going and I will always push people to buy local.

So on the fishy theme for this week I bring you one of my favourite curry dishes – prawn jalfrezi.

The mainstay of my youth and time at university. Although my taste buds have calmed down and no longer relish the fiery burn of a vindaloo I still go for strong flavours. The jalfrezi delivers.

In the book Curry, A Biography by Lizzie Collingham jalfrezi’s origins came from coating up cold meats in chillies and spices and then stir frying them.

My recipe is simple and has a very quick turnaround. I once taught a class at a cookery school how to make it.

Prawn Jalfrezi

Prep time. Five minutes. Cook time. 15 minutes. Feeds two, maybe three.

Deep frying pan or wok required, lidded.

3 tbsp cooking oil

2 tsp garlic and ginger paste

1 tsp crushed chillies

Ingredients from the prawn jalfrezi

Spice ingredients

1 heaped teaspoon coriander powder

1 heaped teaspoon turmeric

½ tsp salt and pepper

2 sticks of cinnamon

The prawn jalfrezi

Rest of the ingredients

¾ can of chopped tinned tomatoes

1 whole sweet pepper, cut into lengths

3 lengths of spring onion, chopped

200g net weight of king prawns (thawed) from Bolton Market, cooked.

Chopped coriander and fresh ginger matchsticks to garnish (optional)

Mak's prawn jalfrezi

Method

1. In the wok or frying pan heat the cooking oil on a medium heat and add the garlic and ginger paste with the chillies. Give it a stir for a few seconds. Immediately incorporate all the spice ingredients. Stir and let it sizzle for about 30 seconds. Be careful it does not burn. Keep an eye on the heat. Stir with vigour.

2. Add the tomatoes and sliced peppers. Mix it all together and put the lid on and let it cook for about 5 minutes on a gentle heat, stirring occasionally.

3. Once you can see the peppers have yielded and softened add the chopped spring onions and then the king prawns. Mix so all the prawns are coated. Put the lid back on and gently simmer for about 2 minutes. For a final minute take the lid off and evaporate some of the liquid to arrive at the most gorgeous curry you will ever make! Garnish with coriander and ginger if you prefer and serve immediately, piping hot.

Serve with rice or naan.

The prawns can be replaced with vegetables of your choice or other meats. Will keep in the fridge, covered, for about two days.

Mak's prawn jalfrezi