CHEF MANISH MEHROTR
A Soft Shell Crab, Flame Roast Coconut Chips and Crispy Curry Leaves
INGREDIENTS 4 soft shell crabs 2 tsp ginger paste 2 tsp garlic paste 1 pinch red chilli powder 2 tsp chicken broth powder 1 tbsp lemon juice 2 fresh coconuts 2 tsp mustard seeds 1 tbsp urad dal, washed 1 tbsp curry leaves 1 tbsp chaat masala 1 tsp garam masala powder 1 pinch turmeric powder 1 tsp black peppercorn powder 3 tbsp tempura batter mix 2 cups cornflour 3 tbsp coarse rice powder refined oil, for frying 3 tbsp fresh coriander, chopped 1 banana leaf METHOD Wash, clean and pat dry soft shell crabs carefully.Marinate crabs in ginger and garlic paste, red chilli powder, chicken broth powder and half lemon juice. Keep it aside.
Slice coconut finely and dry it in salamander heater.
Heat some oil in a pan.
Add mustard seeds, urad dal and curry leaves to prepare tempering (tadka).
Toss dried coconut chips in a bowl with chaat masala, garam masala powder, turmeric powder, crushed black pepper and tempering and keep aside.
Dip marinated crabs in a thick tempura batter, dust with cornflour and rice powder thoroughly and deep fry in hot oil till golden and crisp.
Toss crabs in coconut masala. Mix along with fresh chopped coriander and remaining lime juice.
Serve on banana leaf.
CHEF KARAN SURI
Karare Chaawal Aur Macchi Ki Tikki and Lehsoon Aur Mirch Ki Chutney
INGREDIENTS 3 tsp cumin seeds 100g red onion 2 1/4 tbsp green chilli 2 1/4 tbsp garlic 21/4 tbsp ginger 3 tsp degi mirch powder 3 tsp turmeric powder 3 tsp roasted cumin powder 2 tsp chaat masala salt to taste 150g basmati rice 2 1/4 cups chicken or fish stock 4 tbsp yogurt 2 tbsp bhunna masala 2 1/4 tbsp butter, salted 80g green coriander 400g bassa fish fillet salt to taste pepper to taste 100g tempura flour 150g panko breadcrumbs 2 1/4 tbsp sesame seeds (black and white -mixed) 3 ltr vegetable oil FOR CHUTNEY: 1 tbsp oil 100g garlic 1 tbsp degi mirch powder 100g tomatoes 1 red onion, chopped salt to taste METHOD FOR KARARE CHAWAL: In a pan, heat some oil.
Add cumin seeds when hot and allow to crackle.
Add chopped onion, green chili, garlic, ginger.
Add rice to powders and mix well for two minutes.
Add the warm stock, bring to a boil and cook rice till cooked, with all the water absorbed.
Add whipped yoghurt, bhunna masala and butter.
Finish with coriander leaves.
Cut the fish into small cubes and steam till soft and cooked.
Chill the rice and the fish.
When cold, mash with hand and adjust seasoning.
Shape into balls and dip in tempura flour. Then roll in breadcrumbs to which the sesame seeds have been added.
Deep fry in moderate hot oil and serve with lehsoon chutney.
FOR CHUTNEY: Heat oil, add garlic and cook.
Add degi mirch powder, tomatoes, red onion and salt.
Cook till tomatoes mash, then season and add coriander leaves.
Slice coconut finely and dry it in salamander heater.
Heat some oil in a pan.
Add mustard seeds, urad dal and curry leaves to prepare tempering (tadka).
Toss dried coconut chips in a bowl with chaat masala, garam masala powder, turmeric powder, crushed black pepper and tempering and keep aside.
Dip marinated crabs in a thick tempura batter, dust with cornflour and rice powder thoroughly and deep fry in hot oil till golden and crisp.
Toss crabs in coconut masala. Mix along with fresh chopped coriander and remaining lime juice.
Serve on banana leaf.
CHEF KARAN SURI
Karare Chaawal Aur Macchi Ki Tikki and Lehsoon Aur Mirch Ki Chutney
INGREDIENTS 3 tsp cumin seeds 100g red onion 2 1/4 tbsp green chilli 2 1/4 tbsp garlic 21/4 tbsp ginger 3 tsp degi mirch powder 3 tsp turmeric powder 3 tsp roasted cumin powder 2 tsp chaat masala salt to taste 150g basmati rice 2 1/4 cups chicken or fish stock 4 tbsp yogurt 2 tbsp bhunna masala 2 1/4 tbsp butter, salted 80g green coriander 400g bassa fish fillet salt to taste pepper to taste 100g tempura flour 150g panko breadcrumbs 2 1/4 tbsp sesame seeds (black and white -mixed) 3 ltr vegetable oil FOR CHUTNEY: 1 tbsp oil 100g garlic 1 tbsp degi mirch powder 100g tomatoes 1 red onion, chopped salt to taste METHOD FOR KARARE CHAWAL: In a pan, heat some oil.
Add cumin seeds when hot and allow to crackle.
Add chopped onion, green chili, garlic, ginger.
Add rice to powders and mix well for two minutes.
Add the warm stock, bring to a boil and cook rice till cooked, with all the water absorbed.
Add whipped yoghurt, bhunna masala and butter.
Finish with coriander leaves.
Cut the fish into small cubes and steam till soft and cooked.
Chill the rice and the fish.
When cold, mash with hand and adjust seasoning.
Shape into balls and dip in tempura flour. Then roll in breadcrumbs to which the sesame seeds have been added.
Deep fry in moderate hot oil and serve with lehsoon chutney.
FOR CHUTNEY: Heat oil, add garlic and cook.
Add degi mirch powder, tomatoes, red onion and salt.
Cook till tomatoes mash, then season and add coriander leaves.
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