Vineet Bhatia's khichdi recipe is served with crispy chilli prawns and a vibrant herb chutney, making an easy yet indulgent seafood recipe. You can easily double the quantities of all the components to make it a main course, or keep it as a delightful prawn starter.
While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.
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To make the herb chutney, place all of the ingredients except the mayonnaise in a food processor and blitz to form a smooth paste, adding a very small amount of water if necessary
40g of fresh mint leaves
200g of coriander
1/2 tbsp of green chillies
1 garlic clove
4 tbsp of Greek yoghurt
3/4 tbsp of granulated sugar
Transfer to a mixing bowl, add the mayonnaise and check the seasoning. If you store this chutney in the fridge, it will keep its bright green colour for 2 days
1 tbsp of mayonnaise
For the khichdi, heat the oil and 1 tablespoon of butter in a pan and add the cumin seeds. As they splutter, add the garlic and sauté for a minute over a medium heat. Add the ginger, chilli and red onion and sauté for 2 minutes
1 tbsp of vegetable oil
1 tbsp of unsalted butter
1 tbsp of cumin seeds
1 tbsp of garlic
1 tbsp of ginger
1 red onion
1 tbsp of green chillies
Add the turmeric and rice and cook for 2 minutes longer. Pour in the warmed vegetable stock, bring to the boil, then reduce the heat and simmer until the stock has been absorbed and the rice is almost done
1 tsp turmeric
150g of basmati rice
600ml of vegetable stock
Add the yoghurt, season with salt and continue cooking until the rice is tender. Finally, stir in the second tablespoon of butter and chopped coriander
3 tbsp of Greek yoghurt
1 tbsp of unsalted butter
1 tbsp of fresh coriander
To make the crispy prawns, beat the eggs, coriander, chilli powder, cornflour and some salt with 2 tablespoons of ice-cold water to make a smooth batter. The cold water helps to keep the batter crisp
1 tsp fresh coriander
1/2 tsp red chilli powder
1 tbsp of cornflour
2 tbsp of ice cold water
Heat the oil to 180°C in a deep-fryer or a deep saucepan (if you don’t have a thermometer, check it is hot enough by adding a cube of bread to the oil. It should start to bubble and fry, but not burn, the moment it has been added)
Dip the prawns in the batter without coating the tails, then drain off the excess and deep-fry in the hot oil until crisp. Drain on kitchen paper
8 prawns, de-veined tail with the shells left on
To serve, pipe or drizzle the herb chutney on to 4 plates and place a 6cm ring mould in the centre. Spoon in the khichdi, then remove the mould and place 2 prawns on the rice
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