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Photo: S. Gopakumar

Chef Sonu Koithara

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, London and Japanese Star Michelin Chef Marco at The Nobu, London.

(Prawns roasted with green peppercorns)

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

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.

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