Thai Sizzler

Preparation Time: 15 mins.
Cooking Time: 60 mins.
Makes 2 sizzlers.
Ingredients
For the sweet corn cutlets

• 1 1/2 cups tender sweet corn kernels, raw
• 1 to 2 tbsp red curry paste, recipe below
• 2 tsp soy sauce
• 1 to 2 tbsp rice flour (chawal ka atta)
• salt to taste
• oil for deep-frying

For the green rice

• 1 cup long grained rice (basmati)
• 1 bayleaf (tejpatta)
• 4 tbsp chopped coriander (dhania)
• 1 tsp fresh mint leaves (phudina), chopped
• 1 tsp fresh basil, chopped
• 1 green chilli, finely chopped
• 1 tbsp oil
• salt to taste

For the Thai red curry

• 1/2 cup baby corn , halved
• 1/4 cup carrot cubes
• 1/2 cup broccoli florets
• 1/4 cup mushrooms (khumbh), sliced
• 3 to 4 tbsp red curry paste, recipe below
• 1 1/2 cups coconut milk
• 1/2 tsp soy sauce
• 6 to 8 basil leaves, chopped
• 1 tbsp cornflour , mixed in 1/2 cup water
• 1/2 tbsp oil
• salt to taste

For the caramelized vegetables

• 1/2 cup onions, sliced thickly
• 1 cup capsicum cubes
• 1 cup zucchini, sliced
• 1/2 tsp sugar
• 2 tsp oil
• salt and black pepper (kalimirch) powder to taste

To be ground into a red curry paste

• 5 red chillies , soaked in warm water for 10 minutes
• 1/2 cup chopped onions
• 4 cloves garlic (lehsun) , peeled
• 1/2 tbsp grated ginger (adrak)
• 1 stalk of lemongrass (hare chai ki patti)
• 1/2 tbsp ground coriander (dhania) powder
• 1 tbsp ground cumin seeds (jeera)
• 1 tsp white peppercorn
• 1/4 tsp salt

Other ingredients

• 1 tbsp oil mixed with 1 tablespoon water

Method
For the sweet corn cutlets

1. Lightly crush the sweet corn in a blender.
2. Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.
3. Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.
4. Drain on absorbent paper. Keep aside.

For the green rice

1. Wash and drain the rice.
2. Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.
3. Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.
4. Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.
5. Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.

For the Thai red curry

1. Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.
2. Heat the oil in a pan, add the red curry paste and saute for a few seconds.
3. Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.
4. Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.

For the caramelized vegetables

1. Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
2. Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.
3. Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.

How to proceed

1. Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.
2. Arrange the caramelized vegetables on the sides of each cast iron plate.
3. Place the warm green rice in the centre and pour the Thai red curry over it.
4. Place 2 hot sweet corn cutlets on one side of the plate.
5. Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately.