Chef Tarun Sibal shares the recipe of his signature dish from Titlie in Goa. The dish is extremely popular and has been on the menu since the beginning.
Tarun Sibal, the chef-entrepreneur whose restaurants – Titlie in Goa and Street Storrys in Bangalore – are doing exceptionally well, having won several awards and the love of their customers, believes food is all about great taste.
He refers to his food philosophy as Gourmet Casual – serving warmth and joy on a plate. He describes it as non-pretentious yet gourmet food, that makes the familiar more exciting, and the non-familiar approachable.
Sibal is a champion for fresh produce and great ingredients and believes that substandard ingredients cannot turn into quality produce.
He loves working with prawns as it is a very versatile protein that requires minimum amount of work. “From a cocktail to a curry, it just does the magic,” says Sibal.
He shares with us the recipe for his signature dish butter garlic black pepper prawns with sambhar sauce and pol sombol. A staple dish at Titlie – Sibal’s culinary bar and restaurant at Vagator in Goa – it has been on the menu from the beginning.
“It’s a testament to collaborative cuisine,” says Sibal. The dish has inspirations from Singapore, Kerala and Sri Lanka. The black pepper butter garlic has a thick Kerala sambhar sauce, and the pol sombol is from his last Sri Lankan vacation where he spent 15 days covering the south-east coast.
“It’s where two or more ingredients or styles jam on a plate and the result is more than the sum of the ingredients,” he says.
Butter garlic black pepper prawns with sambhar sauce and pol sombol
- Prawns 6 to 8 PC’s
- Black pepper 1 tablespoon
- Garlic chopped 1 tablespoon
- Oyster Sauce 1 tablespoon
- Butter 50 Gm
- Salt to taste
- Sambhar Sauce – 100 ml
- Fresh coconut – 100’gm
- Red chili fresh – 2 pc
- Madras shallots – 2 pcs
- Lemons – 2 pcs
- Cucumber – 1
- Coriander and Fresh leaves – few sprigs
Heat the butter in a pan, add garlic and black pepper. Let it sweat, add prawns, add oyster sauce and cook till the prawns are done, add 2 ml of lemon juice.
Sambhar Sauce – blitz thick sambhar into a fine paste, add some oil, treat it like a dressing
Pol Sombol – grate fresh coconut and chili together with a little shallot and lemon rind. Plate it with a side salad of cucumber.