November 23, 2009 - 13:32 GMT hellomagazine.com Atul Kochhar’s Prawn Basil GALLERY 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.