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Atul Kochhar’s Prawn Basil

Don’t be put off by the amount of ingredients; you only need a little of most of them and the results will be worth it in the end

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23 NOVEMBER 2009

Ingredients (Serves 3-4)

Marinade

  • Roasted Prawns, 8 U5 prawns, peeled, tail retained
  • 150 gm Basil
  • 50 gm Coriander leaves
  • 50 gm Mint leaves
  • Ginger to taste
  • Chilli to taste
  • Salt to taste
  • 1 tbsp vegetable oil
  • 1 tbsp Yoghurt

Stir Fry
  • 1 tbsp vegetable oil
  • 1 tsp ginger, finely chopped
  • ½ medium red onion, thickly sliced
  • 20 mange tout, cut into half lengthwise
  • 5-6 asparagus, cut into batons
  • 10 florets of purple broccoli, blanched
  • Handful mung-bean shoots
  • 10 coconut slices
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp coconut milk
  • Pinch of sugar
  • 10 Coriander sprigs
  • 20 Shredded basil leaves

Coconut Chutney

  • Grind to make a fine paste with 50 ml water
  • 10 tbsp grated coconut
  • 4 tbsp roasted or fried channa daal
  • 1 green chilli
  • 1 tbsp chopped coriander leaves
  • 1 tbsp basil leaves
  • 1 tsp ginger, chopped
  • 2 tbsp fresh tamarind extract
  • Salt to taste

Seasoning

  • 1 tbsp oil
  • A pinch of asafoetida
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp roasted channa daal
  • 1 red chilli whole
  • 5-7 curry leaves

Method


For the prawns, mix all the ingredients of the marinade and coat over the prawns and keep them aside for 30 minutes to 2 hours.

Preheat the oven to 200 C. Lay the prawns on a baking or roasting tray and cook for 7-10 minutes, until cooked. Turn in-between to ensure even colouring.

To create the stir-fry, firstly heat the oil and sauté the ginger – follow this by adding the rest of the ingredients. Sauté the vegetables and herbs for few minutes and then add light soy and fish sauce and then remove.

For the chutney, make a fine paste with the ingredients then put this to one side. Heat a little oil in a pan and add the asafoetida, mustard seeds, cumin seeds and channa daal.

Sauté until the spices crackle, add curry leaves and pour the oil with spices over the coconut paste and mix well.

Serve in a long plate with all three elements.

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