Northern Indian prawn curry in a salad

Alex Gares

INGREDIENTS

Spicy red prawn consommé jelly
1 kg red prawn heads
100 gm onion
80 gm ripe tomato
2 garlic cloves
50 gm ginger
Coconut oil
Egg white to clarify the stock (50gm x lt.)
2 Jelly sheets

Young and grated coconut mellum with turmeric and ginger
100 gm young coconut flesh cut as tagliatelle
30 gm grated coconut
10 gm onion
5 gm garlic
5 gm ginger
8 curry leaves
Turmeric powder
Olive oil

Purple raja ala foam
60 gm mustard oil
40 gm olive oil
500 gm boiled raja ala
180 gm boiled raja ala water
220 gm cream
Salt

Yogurt curry sauce
5 curry leaves
1 gm cumin seeds
1 gm mustard seeds
1 gm fenugreek seeds
50 gm oil mustard
150 gm finely chopped onion
100 gm finely chopped garlic
50 gm tomato puree
100 gm yogurt
250 gm water
30 gm cream
5 gm chopped coriander
5 gm Garam Masala
5 gm cumin powder
3 coriander powder
5 gm chilli powder
3 turmeric powder
2 fenugreek powder

Yogurt and lemon skin
750 gm milk
150 gm milk powder
40 gm yogurt
Lemon skin

Others
Baby mustard leaves
Spinach sprouts
Coriander leaves
Spring onions
Young coconut (water and flesh)
Preserved ginger
Lemon skin confit
Mustard oil
Reduced prawn stock
Red prawn cooked in young coconut water and prawn stock

 

METHOD

Spicy red prawn consommé jelly
In a hot sauce pan roast the red prawn head with coconut oil. Remove and reserve. In the same sauce pan simmer the onion, the garlic, the ginger and the tomato. Add the heads and cover with water. Boil for 30 minutes and strain. Clarify the stock with egg white, add the soaked jelly leaf (1 leave for 200 gm prawn stock) and set it in the plate. Keep in the fridge until use.

Young and grated coconut mellum with turmeric and ginger
Open the young coconut and keep the water. Remove all the flesh and cut it as tagliatelle. In a fry pan sauté the onion, the garlic, the ginger and the curry leaves for 2 minutes with the olive oil. Add the rest of the ingredients and sauté it for 2 minutes more. Keep in the fridge.

Purple raja ala foa
Boil the raja ala with water until cook. Strain it and keep the water. In a blender mix all the ingredients until obtain a finely consistency. Put in an ISI bottle for foams and keep in the fridge.

Yogurt curry sauce
Fry in a pot the curry leaves and all the seeds with the oil. Add the onion, the garlic and the tomato and cook it for a couple of minutes. Pour the water, the yogurt and the rest of spices and cook the mix for 5 minutes. Make it cold and keep in a squeeze bottle in the fridge.

Yogurt and lemon skin
Mix the water with the milk powder and bring it to boil. Remove from the heat and when it is around 60 degrees mix the yogurt and keep it in a warm place. When it starts to create the skin, grate the lemon on the top of it. Keep in the fridge.


 

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Alex Gares

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Southern Indian green mango curry
A recipe presented at
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