How E.P. & L.P. chef Louis Tikaram makes curry from scratch
Some of the ingredients needed for the turmeric and coconut curry including (from left) lemongrass, shrimp paste, turmeric, galangal, shallots, garlic, Thai green chiles and Puya chiles. (Christina House / For The Times )
Chef Louis Tikaram chops turmeric for the curry at E.P. & L.P.
(Christina House / For The Times)
Chef Louis Tikaram adds chopped shallots to a bowl of the curry ingredients at E.P. & L.P.
(Christina House / For The Times)
Chef Louis Tikaram unwraps a banana leaf of roasted shrimp paste.
(Christina House / For The Times)
Chef Louis Tikaram mixes all the ingredients for the curry together before putting them in the food processor at E.P & L.P. (Christina House / For The Times )
Chef Louis Tikaram removes the curry paste from the food processor after all the ingredients have been blended at E.P. & L.P. (Christina House / For The Times )
Chef Louis Tikaram adds a handful of clams to the curry. As he stirs, the sauce turns the color of a deep orange sherbet. (Christina House / For The Times )
Louis Tikaram, the young Australian chef at E.P. & L.P., makes turmeric and coconut curry with clams and sea beans.
(Christina House / For The Times)
Louis Tikaram, the young Australian chef at E.P. & L.P. makes turmeric and coconut curry with clams and sea beans.
(Christina House / For The Times)
Turmeric and coconut curry with clams and sea beans, a creation of chef Louis Tikaram, from E.P. & L.P. (Christina House / For The Times )
