• Work with Me
  • Culinary Medicine
  • Featured
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Shef's Kitchen

Eating Global. Staying Seasonal. Keeping Healthy.

  • Start Here
  • About
  • Videos
  • Blog
    • Faves
  • Recipes
  • Press
  • Contact

March 14, 2011

Iron Chef Competition: The Saucy Patels’ Recipe

Here’s a quickly written recipe for the dish our group created from the Iron Chef Cooking Competition from what I remember (note that the measurements in this recipe are just an estimate, since we did absolutely no measuring of anything at all):

Iron Chef Competition: The Saucy Patels’ Recipe

Print Recipe Pin Recipe

Ingredients
  

For the rice:

  • 3 cups cooked basmati rice
  • 2-3 tablespoons butter or ghee
  • 1/2 cup golden raisins or sultanas
  • 1 onion finely chopped
  • 2 teaspoons crushed saffron mixed into 1/2 cup warm milk

For the crunchy layer:

  • 2-3 tablespoons butter or ghee
  • 1 cup whole cashews salted or unsalted

For the sauce/curry sauce:

  • 2 tablespoons coconut oil
  • 1 onion finely chopped
  • 1/2 teaspoon ground turmeric
  • 3 whole dried red chilis broken in half
  • 3-4 tablespoons of ginger garlic paste made from grating 3-4 inches of ginger and 10-ish cloves garlic
  • 1 can coconut milk
  • 2-4 tablespoons soy sauce
  • 1/4 cup chopped fresh basil preferably Thai basil
  • 1/4 cup chopped fresh cilantro
  • 1-2 teaspoons ground chili powder
  • 2 tablespoons gongura pachidi or any kind of mango or lime pachidi a.k.a. aachaar/chutney OR try Thai red curry paste
  • 1 teaspoon sugar

For the shrimp:

  • 1 tablespoon coconut oil
  • 15-20 large shrimp peeled and deveined
  • lime juice

For the pineapple layer:

  • 4 tablespoons butter
  • 2 cups cubed pineapple
  • 1/4 cup brown or raw sugar

Instructions
 

  • Prepare rice layer. Heat butter in a small skillet. Saute the raisins in butter until the raisins engorge with the liquid gold! Scoop raisins aside into a small bowl.
  • Increase heat and saute onion in same pan. Cook about 5-7 minutes. Mix in salt. Add rice to pan and mix well. Mix in the sautéed raisins. Turn off heat. Allow to slightly cool.
  • Mix in the saffron milk into the rice and stir well. Set rice aside.
  • Heat butter again for the cashews. Saute cashews until golden brown. Be careful not to burn the cashews. Set aside in a bowl.
  • Prepare the sauce: Heat coconut oil over medium heat.
  • Add the chopped onion. Stir well.
  • Add turmeric and whole dried red chiles. Add the ginger and the garlic. Stir well and cook for about 10 minutes.
  • Add coconut milk. Stir well.
  • Add soy sauce, basil, cilantro, chili powder, and sugar. Stir well. Cook 5-7 minutes.
  • Add the pachidi/chutney if using. If not, a good substitute would be fish sauce–just don’t use that much.
  • Stir well and cook 5-10 minutes.
  • Prepare shrimp separately in skillet. Heat a teaspoon of coconut oil. Add shrimp and saute for 2-3 minutes, flipping a few times. Sprinkle with lime juice.
  • Pour pan contents into the pan with the curry sauce.
  • Cook shrimp further in the sauce for about 5-7 minutes or until completely cooked through. Set aside.
  • Prepare the pineapple: Heat butter until foamy in a skillet over medium-high heat. Add the pineapple pieces and cook for a few minutes. Sprinkle with brown sugar and turn heat to high. The pineapple will slightly brown and the juices will form a syrupy glaze with the brown sugar and butter. Cook for 5 minutes more and set aside.
  • Plate: Fill a 4 ounce ramekin with the rice and level the rice. Turn out ramekin upside down onto plate. The rice will easily release without sticking. Top the rice stack with some cashews. Lay 4-6 shrimp around the rice stack, drizzling extra sauce around and on the rice. Scoop some pineapple over the cashew layer. Sprinkle with chopped cilantro.

CHEF RENU

Related Posts

  • Paneer KormaPaneer Korma
  • Fenugreek Fish FilletsFenugreek Fish Fillets
  • Semolina Halva (Rava Sheero)Semolina Halva (Rava Sheero)
  • Bollywood BashBollywood Bash
  • Cumin, Roasted Please.Cumin, Roasted Please.
  • Mango LassiMango Lassi
  • Theplaa (Metthi Parathas)Theplaa (Metthi Parathas)
  • Winter Tomato Soup with Curry LeafWinter Tomato Soup with Curry Leaf
Yum
«
»

Leave a Comment

Love This? Get More!

Subscribe to hear more about great posts just like this one. Plus, you'll get my free ebooklet, Five Nutrient-Dense Recipes to Maximize Your Phytonutrient Intake!

Support Shef’s Kitchen

Want to support this food adventure with Shef? By simply using the Amazon affiliate box below, we'll receive a small commission from your purchases. You won't pay higher prices or anything! It's the easiest way to support us without doing or paying anything different than usual.


Comments

  1. Mr Spok says

    March 21, 2011 at 4:42 pm

    THis looks realy delicious. Dit it win any prizes?

    Reply
    • shefskitchen says

      March 22, 2011 at 2:09 pm

      No prizes were handed out–it was a competition just for fun and we had a great time! Thanks for checking it out and I hope you try the recipe!

      Reply
  2. Sheils says

    March 14, 2011 at 4:11 pm

    sounds delicious 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






You've heard that food is medicine, but food is LIFE! I want you to enjoy both. I'm Shef, a culinary educator, and this website showcases the diversity of ingredients worldwide, using them in interesting recipes, and making them approachable without sacrificing flavor.

Food doesn't have to be boring and flavorless to be good for you. Getting familiar with spices not only heals you, but it adds happiness to your plate. I strive for a happy healthy plate with nutrient-dense well-balanced meals and an occasional dose of sweet!more please


Have a Question?
Ask Shef!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Culinary Medicine

Group Classes and Parties

Kitchen Coaching

Personal Classes

Get connected

Subscribe to our newsletter to get updates on all our latest posts, updates, and shares! Plus, get my free ebooklet, Five Nutrient-Dense Recipes to Maximize Your Phytonutrient Intake!

My latest video is a glimpse into the Shef's Kitchen lifestyle, and a what I teach.

DESCRIPTIVE-TEXT-OF-YOUR-LINK

Check out The Only Ten Tex-Mex Recipes You'll Ever Need

by Shef at Mode

Click above to get your copy, for free!

More Information

Welcome to a new world of food! I'm Shef and this site showcases the diversity of ingredients worldwide, making them approachable, and using them in familiar recipes.


I aim to do this using seasonal produce and sustainably-raised animal sources to accommodate our family's varied diets. But most importantly, I strive for nutrient-dense well-balanced meals (with room for sugar) so I can be a centenarian one day! more please

Contact

  • Shef's Kitchen, Inc.
  • Kitchen Instructor
  • Austin, Texas United States
  • shef@shefskitchen.com

Get connected

Subscribe to our kitchen newsletter to get blog posts updates! Plus, get my free ebooklet, Five Nutrient-Dense Recipes to Maximize Your Phytonutrient Intake!

Find Your Way Around

  • About
    • Meal Sharing
    • Austin Indian Grocers
  • Featured
    • Videos
  • Work With Me
    • Culinary Medicine
    • Group Classes and Parties
    • Kitchen Coaching
    • Personal Classes
  • Contact

Copyright© 2010–2021