Chutney Chindi with Coconut Coriander Touille

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:                1/4  Tsp

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 masalas  and 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.

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.

(This story has been published under arrangement from Better Kitchen magazine)