SUSHI FINDS A MASALA MATCH
SUSHI DOUGHNUT WITH KADAI PRAWN ON MUSTARD GREENS INGREDIENTS
Start with a skewer or satay stick on which you need to thread a peeled king prawn. To marinate the prawn, prepare a paste in a large bowl. Make this by adding lemon juice, ginger-garlic paste, oil, Kashmiri mirch, salt and kadai masala (jeera powder, lal mirch powder and grinded dhania seeds).
It’s time for a third helping! HT City’s Culinary Fest continues to celebrate innovation by fusing two ends of the foodie spectrum. Ever imagined a masala-laden prawn get a Japanese makeover? Well, neither did we! But thanks to our stalwart chef Rakesh Sethi, this unique amalgamation of flavours is now possible. The executive chef at Radisson Blu, Faridabad, curated this interesting recipe: Sushi Doughnut with Kadai Prawn on Mustard Greens.
What does the whiff of mustard leaves remind you of ? Well, has to be of winter! And the rice, of course, helps in warming up the body. “People love authentic Indian recipes with a contemporary touch. This is the reason I went for this fusion, which brought together the best of two worlds,” says the chef.
The main element of the dish is the fresh king prawn that chef Sethi got from Kochi, which was grilled in desi kadai masalas. The Japanese twist? The sticky sushi rice! And of course, the presentation is as important as the play of flavours. “We should put as much effort in presenting the dish, as we do in creating it. It makes your guests feel special,” our chef adds. So, get set to experiment and make your New Years’ Eve a gastronomical success with this delicious concoction.