Recipes

15 November 2020 Chutney Chindi With Coconut Coriander Touille Starter, Non-Veg

Ingredients:
Chindi (Prawns): 300 Gm
Asparagus: A Few
Spinach: 300 Gm
Ginger: 10 Gm
Hing: 1/6 Tsp
Green Chili: 10 Gm
Garlic: 10 Gm
Panch Phoran: 1/2 Tsp
Turmeric Powder: 1/4 Tsp
Chili Powder: 1/4 Tsp
Coriander Powder: 1/4 Tsp
Coconut Oil: 1/2 Tsp

For Batter
Wheat Starch: 100 Gm
Potato Starch: 50 Gm
Glutinous Rice Powder: 50 Gm
Tang Mein Flour: 50 Gm
Baking Powder: 1/4Tsp
Baking Powder: 1/4 Tsp
Eggs: 2 No
Water: Enough to Make Batter

For Chutney
Fresh Green Coriander: 100 Gm
Fresh Green Chili: 50 Gm
Spring Onion: 50 Gm
Garlic: A Few
Mustard Oil: 1/4 Tsp
Lemon: 1 No
Mayonnaise: 2 Tsp
Amchoor Powder: To Taste

For Touille
Coconut Water: 100 Ml
Coriander Water: 50 Ml
Spinach: 100 Gm
Corn Flour: 25 Gm
Coconut Oil:100 Ml

Method:

For Batter
To make the batter mix wheat starch, tangmein flour, potato starch, glutinous rice flour, baking powder and baking soda (if you don't find these flours then you can use tempura flour also)
Add 2 egg whites and water to make a batter. It should be of coating consistency just like pakora
Take fresh prawns and wash in cold water. Peel and devein them. Store them in the chiller under dry kitchen towel.

For Chutney
Blend fresh green coriander with spring onion, garlic, green chili and mustard oil. Squeeze a lemon while its blending and season it. The chutney has to be really smooth. Take it out in a bowl and add mayonnaise and some amchoor powder.

For Touille
Blend fresh corriander and handful of spinach. Add a bit of water if required. Strain it with the help of muslin cloth. What one gets is green water. Mix coconut water and corn flour to it. The batter should be very thin. Spread it evenly on a non stick or cast iron pan evenly and slow cook it. The touille will be nice and crisp.
Wash and blanch spinach and asparagus. Drain off excess water from spinach and chop them
Take a pan and moderately heat it. Add coconut oil, hing, panchphoran, ginger, garlic and green chili
Add dry masalasand stir fry asparagus and chopped spinach. Don't overcook them. Season it with salt
Dust the prawns with potato starch and dip it in the batter and deep fry them
Take them off and coat them with green chutney
Assemble on the spinach and asparagus mix and place the touille artistically
Throw some fresh herbs if there.

By Chef Nishant Choubey

Referred as the Chef of The New World, Nishant hails from the state of Jharkhand and is on a mission to change the way we eat and perceive our food. He always wanted to do something different and enjoy cooking the food of his roots, which is going back searching for lost recipes in the most sustainable environment. Currently working as Corporate Chef at Seinan Group, Tokyo and consulting chef at Indus Bangkok.