Prawn Basil
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 / roasting tray and cook for 7-10 minutes, until cooked. Turn in between to get even colouring.
Step 2: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.
Step 3:For the chutney, make a fine paste with the above mentioned 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 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.
Meet Atul Kochhar
Never complacent with the quality of his work, Atul Kochhar has been instrumental in redefining the perception of Indian food in Britain with his boldly flavoured, contemporary cooking that captures the spiritual and uplifting essence of Northern India, where he began his cooking career. By January 2001, at the age of 31, Atul became the first Indian chef to be awarded a Michelin star.
Atul runs the first-class restaurant Benares in Mayfair and the Wickham Vineyard establishment, Vatika in Southampton. He was awarded Outstanding Contribution to the Curry Industry at the 2005 British Curry Awards.
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Prawn Basil
Serves 4
Leave the prawns to marinate for the longer time if you’d like them to have extra ‘bite’.
Use either a pestle and mortar or blender to make the chutney
Required Ingredients
- 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
- 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
- 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
- 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
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