Crab Bonda, Chilli Tamarind Chutney, Apple Kimchi Salad and Charred Corn - James Martin Chef

Ingredients

• Picked crab meat x 400g
• Boiled Grated potato x 300g
• Mustard seeds x 20g
• Curry leaves x 2 sprigs
• Turmeric x 1 tsp
• Chopped ginger x 1 tsp
• Chopped chilli x 1 tsp
• Coriander powder x 1 tsp
• Lemon juice x 30 ml
• Panko crumb x 250g
• Cornflour water (4 tbsp cornflour + 200 ml water)
• Oil for frying
• Salt
• Tamarind pulp – 500g
• Jaggery – 50g jaggery
• Ginger powder – 1 tbsp
• Fennel powder – 1 tbsp
• Pinch of black salt
• Cardamom powder – 1 tsp
• Kashmiri chilli powder – 2 tsp
• Roasted cumin powder – ½ tsp
• Chilli flakes – 1 tsp
• Kimchi – 100 g
• Red apple diced – 1 pc
• Chilli tamarind chutney
• Sweetcorn kernels -100g
• In a pan, heat oil and add mustard seeds, fry till the crackling stops and add curry leaves.
• To this tempering, add ginger, chilli and saute for a minute.
• Add turmeric and coriander powder and cook for a minute.
• In a mixing bowl combine the crab meat, boiled potato and tempering, season with salt and lemon juice.
• Make 8-10 balls out of this mixture and chill in the fridge for an hour till firm.
• Dip each ball individually into the slurry and coat in panko crumbs.
• Fry at 170 degrees for 1-2 minutes till golden brown.
• In a pan bring tamarind pulp to a boil
• Mix all dry ingredients with 100 ml water and whisk into tamarind pulp to avoid lumps.
• Add jaggery and cook for 30-40 minutes on low heat till reduced.
• Cool down and add chilli flakes.
• In a mixing bowl add chopped kimchi and red apple, dress with chilli tamarind chutney.
• In a frying pan, dry roast corn kernels till charred.