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Chef’s Table: Chef Manish Mehrotra

Che'f Table: Chef Manish Mehrotra

Entertaining

As part of our ongoing Chef’s Table series that plays into our Revival theme this year, we’re asking India's finest chefs to recreate a childhood dish in a fresh new way.

Ingredients:

Soft shell crab – 2 pieces 
Tempura batter – 1 tbsp 
Cornflour – 4 tbsp 
For coconut mixture 
Coconut flakes – 7-8 
Gunpowder – 2 tbsp 
Coriander leaves, chopped – 1 tsp 
Spring onions, chopped – 1 tsp 
Mustard seeds – ¼ tsp 
Split urad dal, washed – ¼ tsp 
Curry leaves – 4-5 pieces 
Garnish with beans 
For tomato pickle chutney 
Tomato pickle – 1 tsp 
Mayonnaise – 1½ tbsp 
Tomato ketchup – 1 tsp 
Garam masala powder – ¼ tsp 
Chaat masala – ¼ tsp 

To serve 

Coriander leaves, chopped – ½ tsp 
Spring onions, chopped – ½ tsp

 

Method:

- Clean soft shell crab thoroughly. Pat dry and keep aside. 

- Prepare coconut mixture: 

- Dry roast coconut flakes till they are completely dry, crisp and slightly golden in colour from the edges.

- Transfer to a mixing bowl and add gunpowder, chopped coriander and spring onions. Mix gently, taking care not to break the coconut flakes. Keep aside.

- Heat oil in a pan. Add mustard seeds, split urad dal and curry leaves. Allow to crackle. Pour over coconut mixture. Toss gently and keep aside. 

 

Prepare tomato pickle chutney: 

- Use savoury tomato pickle. Take required quantity in a blender and grind the pickle.

- Pass the mixture through a fine sieve to make a smooth paste.

- Mix tomato pickle paste with mayonnaise, tomato ketchup, garam masala powder andchaatmasala. 

- Mix well, adding a little water if required. The consistency of the chutney should be a drippy sauce. 

 

Prepare the crab: 

- Dip the cleaned crab in tempura batter. Dust generously with cornflour. Shake the pieces to remove excess cornflour. Deep fry in hot oil till crisp and golden. Remove and drain excess oil. 

- Place fried crab in a bowl. Add coconut mixture. Toss well, till the masala coats all the crab pieces. Finish with chopped coriander and spring onions. Serve hot with tomato pickle chutney.

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