Atul Kochhar was the first Indian chef to be awarded a Michelin star in Britain, for Tamarind in London’s Mayfair, and he now has a restaurant, Sindhu, on board P&O’s Azura. Here’s the first course: one of his favourite starter recipes.

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Karara Kekda Jhalmuri
Soft Shell Crab, Puffed Rice Salad

Serves 4

Atul Kochhar
Atul Kochhar has a restaurant on board P&O’s Azura

Ingredients
Soft Shell Crab
4 Jumbo soft shell crabs
1 tbsps Ginger garlic paste
1 tbsps Coriander powder
50ml Mustard oil
Juice of three limes
2 tbsps Rice flour
2 tbsps Corn flour
½ tbsp Red chili powder
Salt to taste
Puffed Rice Salad
100g Diced and deseeded tomatoes
25g Puffed rice
50g Diced cucumber
50g Chopped onion
5g Chopped ginger
5g Chopped coriander
2g Chopped green chili
1g Salt
2g Toasted and crushed cumin seeds
2g Chaat masala
10ml Olive oil
10ml Mustard oil
10ml Lemon juice
5g Gram flour sev

Method
Marinate the crab in the powdered spices mixed with mustard oil then deep fry. For the salad, mix cucumber, tomatoes, ginger, onion, green chilies and spices. Season with lemon and salt then add puffed rice. Finish with oil and top with sev. Serve with soft shell crab.

Read our 5 of the best cruise ship restaurants

Try your hand at Atul Kochhar’s main course and dessert recipes

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