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Chef’s choice
Photo: S. Gopakumar
Culinary expert Sonu Koithara executive chef at Taj Green Cove Resort
Sonu Koithara, executive chef of Taj Green Cove, Kovalam, a post-graduate in culinary arts, has worked with stalwarts such as Italian Star Michelin Chef Bruno Lube at Isola de Oesteria, London, Turkish Star Michelin Chef Jerome Tauvern at Ozer, Londo
n and Japanese Star Michelin Chef Marco at The Nobu, London. He has learned the cuisines of Maldives and Sri Lanka and has been exposed to the platter of Egypt and the United States. Sonu shares with our readers two of his recipes to wow your guests and family.
Konju Pachakurumulagittu Chuttahu
(Prawns roasted with green peppercorns)
Ingredients
Tiger prawns: 5
Green peppercorn: 25
Ginger: 5 gm
Garlic: 5gm
Shallots: 5
Lime juice: 5 ml
Drumstick leaves: 10gm
Turmeric powder: 1 pinch
For salad
Sliced onion: 20 gm
Hung yogurt: 10 gm
Roasted and crushed curry leaves: 10
Salt to taste
For tomato chutney
Diced tomato: 40 gm
Vegetable oil: 5 ml
Mustard seeds: 10
Chopped shallots: 5 gm
Dry red chilli: 1 no
Curry powder: 1 pinch
Method of preparation
Retaining the tail, remove the head and shell of the tiger prawns and clean well. Make a fine paste of green peppercorns, drumstick leaves, ginger, garlic, shallots, lime juice and turmeric powder. Season with salt. Marinate the prawns with the paste and keep aside for half an hour. Skewer on bamboo sticks and cook on live coal. Make a salad with onion slices, hung yogurt, crushed roasted curry leaves and seasoning. Serve hot with tomato chutney and lime wedges.
Banana, white chocolate and Mint samosa
Ingredients
For the dough
Maida: 100gm
Vegetable oil: 10 ml
Salt: a pinch
Water: 35ml
Sugar: 5 gm
For the filling
Diced banana: 100 gm
Diced white chocolate: 100 gm
Mint leaves: 2 sprigs
Oil for frying
Finishing
Cardamom ice cream: 1 scoop
Mint sprig: 1
Mango coulis: 10 ml
Method of preparation
Make a tight dough and divide, roll, flatten and cut for samosas
Mix banana, chocolate and mint together. Fold the dough, stuff with filling, freeze for 3 hours. Heat oil, deep fry and serve hot with cardamom ice cream and mango coulis, garnished with mint sprig.
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