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Cooking with Hannibal: Rôti

Kudal: a South Indian Curry with a Coconut, Coriander and Chili Sauce

Kudal: a South Indian Curry with a Coconut, Coriander and Chili Sauce

So, we haven’t seen all that much in the way of obvious Indian culinary influence on the show yet. This episode, Hannibal serves Dr. Chilton Kudal, which he describes as a “South Indian Curry with a coconut, coriander and chili sauce.” We can see a bit more clearly what else is on the plate besides the bowl of curry on the fabulous blog of Janice Poon, whose blog Feeding Hannibal details some of her amazing food styling work on the show.

Sketch by Janice Poon of food styling for Kudal on Hannibal

Sketch by Janice Poon of food styling for Kudal on Hannibal

There’s a banana leaf plate. The Kudal, which according to the sketch includes plantains, is in a banana leaf bowl. Also on the plate are some purple yam chips, some Pani Puri balls filled with pomegranate and yogurt, and a rice pilaf. There are also some feathers, berries, moss and chrysanthemum for decoration.

Pani Puri is actually something I wasn’t familiar with until I looked it up and found out it is the Hindi word for Golgappa, a street food/appetizer popular in many areas of India and known by different names depending on where you are in India. Golgappa are little balls of dough that are usually stuffed with a flavoring of some kind. The few I’ve had have usually been stuffed with a tamarind vegetable mixture. In her book Modern Spice, DC-based writer Monica Bhide describes meeting one of her idols, Chef Sanjeev Kapur, and eating some Golgappas with him, stuffed with shrimp, served sitting on top of shot glasses of lavender coconut curry.  She suggests serving store-bought Golgappas filled with mashed potatoes and cilantro on Chinese soup spoons, and eating them while drinking shots of flavored vodka. Here is an adapted version of her recipe from the book, from Leite’s Culinaria. Here, she just describes serving a shot of spiced, chilled buttermilk soup with a stuffed Golgappa balanced on top of the shot glass. I love her Kapur-inspired appetizer idea, since it will finally give me a use for those shot glasses I haven’t pulled out of the back of the cupboard since college. Cheers!

Golgappas stuffed with shrimp, from Monica Bhide, via Leite's Culinaria. Photo by Leite's Culinaria.

Golgappas stuffed with shrimp, from Monica Bhide’s Modern Spice, via Leite’s Culinaria. Photo by Leite’s Culinaria.

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Recipe adapted from Monica Bhide’s Modern Spice, via Leite’s Culinaria

INGREDIENTS

For the filling:

1 tablespoon vegetable oil

1 teaspoon mustard seeds

2 garlic cloves, minced

1/2 teaspoon red chile flakes

1/4 teaspoon ground turmeric

1 pound shrimp, peeled, deveined, and diced

1 tablespoon fresh lemon juice

Salt

For the soup:

1 tablespoon vegetable oil

1/2 teaspoon black mustard seeds

1/2 teaspoon cumin seeds

1/8 teaspoon fenugreek seeds

10 fresh curry leaves

2 cups buttermilk

1 clove garlic 

1/8 teaspoon ground turmeric

1/4 teaspoon salt

20 large, store-bought golgappas

METHOD
 
For the filling:
In a skillet, heat the oil over medium heat. When the oil begins to shimmer add the mustard seeds. As the seeds begin to sizzle, add the garlic. Saute for a few seconds, until the garlic begins to change color. Add the chile flakes, turmeric, and shrimp, and cook for 2 minutes, or just until the shrimp are no longer translucent. Do not overcook the shrimp or they will become rubbery. Add the lemon juice and salt to taste. Mix well, remove from the heat, and set aside.
For the soup:
In a small saucepan over medium-high heat, heat the oil until it shimmers and then add the mustard, cumin, and fenugreek seeds, and the curry leaves. Cook, stirring frequently, for a few seconds, until the seeds begin to splutter. Remove from heat and cool to room temperature. Pour the buttermilk into a blender. Add the spice mixture, garlic, turmeric, and salt. Blend until the mixture is fairly smooth. There will be a few tiny pieces of curry leaves—this is fine. Cover and refrigerate for at least 30 minutes or until cold. Pour 2 tablespoons of the soup into each shot glass. Fill each golgappa with about 2 teaspoons of the filling. Place a golgappa on top of a shot glass and serve.
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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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