Pinch Of Salt with Sachin Joseph

PRAWN CALDINE Ingredients: 15 Medium size Prawns 1 finely chopped Onion 2 Green Chilies Salt Oil to fry 20ml Coconut Vinegar Coriander for Garnish For Coconut Milk 1 Grated Coconut 3 Cloves of Garlic ½ Ginger 2 Green Chilies 1 teaspoon Cumin seeds 3 teaspoon Coriander seeds 1 teaspoon Turmeric Powder 1 ½ cup warm Water Method: -           Clean and wash the prawns. Marinate the prawns with salt and keep aside. For Coconut milk: -           In a food processor add coconut, garlic, ginger, green chilies, cumin seeds, mustard seeds, coriander seeds, turmeric powder and 1 cup warm water. Blend all the ingredients into a thick paste.   -           Extract coconut milk from the ground paste; this will form thick coconut milk. [Don’t dispose the ground coconut after extracting coconut milk]. -           Again add ½ cup warm water to the coconut extracts and grind again. Extract coconut milk in a separate container, this w

STUFFED CALAMARI Ingredients: 6 Medium size Calamari Butter 10gms Salt to Taste Chopped Coriander for Garnish 1 Lime Wedge For Stuffing: 1 Large Onion 1 Large Tomato 5 Green Chilies 2 Clove of Garlic ½ teaspoon Turmeric powder ½ teaspoon Red chili powder ½ teaspoon Garam Masala powder ½ teaspoon Coriander powder ½ teaspoon Cumin powder ½ teaspoon Mustard seeds ½ teaspoon Cumin seeds Salt to taste A pinch of Sugar 15ml Coconut Vinegar Oil to cook 30ml Water Method: -           Clean and wash the Calamari. Separate the tentacles. Marinate the calamari with salt and keep aside. -           Finely chop the tentacles and keep aside.   -           For Stuffing: -           Heat oil in a pan. Add mustard seeds and cumin seeds and let it crackle. -           Add finely sliced onions and sauté for 5 minutes on low flame. -           Add chopped garlic and green chilies and sauté for 2 minutes. -