Food

From mus­tardy lob­ster to sweet­ened bit­ter gourd, we’re play­ing with some knock­out flavours on this week’s Food­shala.

Friday - - Contents - RECIPE BY CHEF SAN­JEEV KAPOOR, FOOD­SHALA JUDGE

Prep time: 30-40 mins

Cook­ing time: 15 mins In­gre­di­ents 1 tbsp ginger-gar­lic paste 2 tbsp pom­mery mus­tard 1 tbsp lemon juice 1 tsp turmeric pow­der 2 lob­sters, meat of 2 tbsp oil 1 tsp paanch phoran (a mix of five seeds – fenugreek, nigella, cumin, black mus­tard and fennel) 5-6 cloves 1 tsp yel­low chilli pow­der 1 tsp curry pow­der 1/2 cup fried onion paste* 1 tsp kokum wa­ter or ta­marind juice 4 tbsp co­conut cream 2 green chill­ies, slit grated fresh co­conut, for gar­nish­ing salt Method: 1. Mix to­gether ginger-gar­lic paste, pom­mery mus­tard, lemon Juice, turmeric pow­der and add salt to taste. Mar­i­nate lob­ster meat in mix­ture for at least 30 min­utes. 2. Heat oil in a non-stick pan. Add paanch phoran and cloves. When seeds be­gin to crackle, lower heat and add chilli and curry pow­ders. Sauté for a few sec­onds. 3. Add onion paste. Stir for a minute, then add lob­ster along with mari­nade and kokum wa­ter or ta­marind juice. 4. Cook for about 10 min­utes, stir­ring fre­quently un­til lob­ster is done. 5. Driz­zle co­conut cream over and gar­nish with green chill­ies and co­conut. Serve hot. *To make your own, fry some onions un­til golden brown, drain on ab­sorbent pa­per, then blitz in a food pro­ces­sor with lit­tle wa­ter to make a smooth paste.

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