How E.P. & L.P. chef Louis Tikaram makes curry from scratch

Chef Louis Tikaram chops turmeric for the curry at E.P. & L.P.

Chef Louis Tikaram adds chopped shallots to a bowl of the curry ingredients at E.P. & L.P.

Chef Louis Tikaram unwraps a banana leaf of roasted shrimp paste.

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.

Louis Tikaram, the young Australian chef at E.P. & L.P. makes turmeric and coconut curry with clams and sea beans.

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 )