- green coconuts at our home
Coconuts are quite plentiful in southern India and their use in cooking is quite common. I especially enjoy the meat of a coconut that has not yet been sweetened. A young (green) coconut with the very tip expertly whacked off with a large knife reveals the little holes in the top which allows a straw to be inserted to drink the coconut water. It can also just be tipped and poured out into one’s mouth for a refreshing drink on a hot day. This delightful curry uses coconut milk (from a mature coconut) which is fairly common in the ethnic section of your grocery store. The result is a smooth blend of flavors and a dish pleasing to look at as well. Serve the curry with warm basmati rice and enjoy the taste of India.
4 Tablespoons olive oil
1 onion, chopped or 6 green onions, snipped
2 teaspoons ground ginger
4 garlic cloves, mashed in mortar and pestle
2 teaspoons ground coriander
1/2 teaspoon fennel seed, ground in mortar and pestle
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 Tablespoons water
7 ounces canned chopped tomatoes
1 cup canned coconut milk
1 teaspoon salt
6-8 boiled eggs
1 lb. cooked shrimp
1 lime, juiced
3 Tablespoons chopped cilantro
Cooked rice
~ Boil eggs, cool, and peel
~ Boil shrimp according to directions (about 3-4 minutes); make sure they are peeled and deveined.
~ Heat oil in medium or large saucepan on medium-high
~ Cook onions until softened but not browned.
~ Add ginger and garlic in the oil; cook for 3 minutes and stir well.
~ Combine fennel, coriander, cayenne, turmeric, black pepper with water in a small bowl to make a paste.
~ Reduce heat to medium and add spice paste to garlic/onion mixture.
~ Cook for 1 minute; reduce heat to low and cook for 3 more minutes.
~ Add tomatoes and cook for 6 minutes; Break up large chunks with a spoon or spatula.
~ Add coconut milk and salt and bring to a slow simmer. Stir often while cooking for 7 minutes.
~ Now slit each boiled egg three times lengthwise; cut deep, but be careful not to go all the way through. You want the egg to remain intact.
~ Add the eggs and shrimp to the saucepan and cook on medium for 6-7 more minutes, making sure the eggs get covered with the curry.
~ Now stir in the lime juice and snipped cilantro.
~ Serve warm over basmati rice.
TIPS:
~ This recipe serves 5-6 people. By adding a whole can of tomatoes and two eggs per person eating, it can be stretched to feed more.
~ Leftover coconut milk can be frozen for several months in a glass or plastic air-tight container.
~ Be sure to cut up, peel, and grind all ingredients before beginning to cook; there is no time to stop and do this between steps.
CREDITS: Mridula Balejekar; photos, Sharon Keller
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