Can you share authentic chutney powder recipes
Indian poke bowl with
- Indian-inspired poke bowl with fresh coconut chutney
Curry spice, powder
Kikkoman sauce for poke bowls
Sprig of mint
fresh coconut meat
- Cut the paneer into small, bite-sized pieces and mix with the Kikkoman sauce for poke bowls.
- Let it marinate while you prepare the rest.
- If you can't find a paneer, try another firm cream cheese that isn't salty (important) or firm tofu.
- Wash brown basmati rice until clear. Place in a medium pan with coconut milk, curry spices and salt.
- Cover and cook according to package instructions, usually 15-20 minutes. Turn off the heat and leave covered.
- Fluff rice after 5-10 minutes with a fork and keep warm. If you want to save calories (around 50 kcal per serving), cook the rice in water instead of coconut milk.
- In the meantime, wash the broccoli, cut into bite-sized pieces and place in the steamer.
- Cover and steam for 5-6 minutes over high heat.
- Rinse for 1 minute under cold tap water and season with a little salt. If you don't have a steamer, use a strainer in a saucepan with a well-fitting lid.
- Top up the water in the pot regularly. For the fresh coconut chutney, peel and finely chop the ginger. Roughly chop the dried apricots.
- In a small bowl of a food processor (not a mixer), mix the chopped ginger, apricots, chopped fresh coconut meat and lemon juice, season with salt and a pinch of cayenne powder.
- Blend for 30 seconds - 1 minute until coarsely chopped. If necessary, loosen the mixture from the sides of the bowl.
- Mix with finely chopped mint and set aside.
- The chutney can be stored in the refrigerator for up to three days.
- If necessary, replace with a store-bought chutney to save time.
- Halve the cherry tomatoes and briefly toast the coconut flakes in a small, dry pan (do not use oil), making sure that they do not burn, but only have golden brown edges.
- Divide the rice in 4 bowls.
- Spread the same amount of all the other prepared ingredients clockwise on the rice in the bowls: chutney, broccoli and cherry tomatoes. Arrange the marinated paneer with the sauce in the middle and garnish with toasted coconut flakes.
- If desired, sprinkle with more Kikkoman sauce for poke bowls and serve immediately.
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