Spice Your Meal with these Coconut Based Curries

Today happens to be World Coconut Day, a day that is celebrated to spread the awareness and knowledge and advantaged of coconuts. One of the most consumed fruits worldwide, this multipurpose fruit is one of nature’s most versatile plant. Mostly found in tropical countries. This fruit is most popular in the tropical countries, this fruit is most auspicious in all occasion and coconut water is best for hydrating the body and providing essential nutrients. 

Here are few amazing coconut based curries

Chicken Rossa Curry, Fresh Catch

Recipe by Chef and Co-Owner, Ankita Fernandes

Serves: 2-3

Chicken masala Ingredients:

To roast first and then grind

•    5-6 cloves Garlic

•    Half finger Ginger

•    Half coconut grated

•    Daniya

•    1 teaspoon Jeera

•    2/3 elachi buds

•    Half a stick Cinnamon

•    Zaifal small pc

•    5 to 6 cloves

•    1 teaspoon saunf

•    1 teaspoon khas khas

•    1 teaspoon black pepper

•    1 large onion, thinly sliced

•    3 large kashmiri chilly

Instructions

•    Dry roast all the above together starting from the dry condiments, then onions and garlic and

•    make smooth paste with little water.

•    Cooking ingredients :

-    1 onion

-    1 tomato

-    1 green chilly

-    Half kg Chicken

•    Fry these with 1 tablespoon of oil until translucent.

•    Add chicken and salt. And cook till soft. For about 20 mins.

•    Add the masala paste.

•    And accordingly and water for curry.

•    Simmer for another 10 mins on slow flame.

•    Serve hot with steamed rice, Neer Dosa or Poie.

Thai Vegetable Red Curry

Recipe by Chef Prakash Pradhan, Yazu Goa

Ingredients:

•    Fresh basil - 3gm

•    Broccoli - 25gm

•    Babycorn - 25gm

•    Fried eggplant - 15gm

•    Red Curry paste - 40gm

•    Coconut milk - 100m.

•    Sugar - 1tablespoon

•    Broth powder - ½ tablespoon

•    Salt - 2gm

•    Fried onion - 3gm

•    Fried basil - 3gm

Method:

-    Heat the oil in a wok, add the red curry paste and saute on a medium flame for 1 minute.

-    Add all the vegetables mentioned in the recipe, mix well and saute on a medium flame for 1minute.

-    Add coconut milk, mix well and cook on a medium flame for 2 minutes.

-    Add the sugar, salt, broth powder, green basil leaves and fried eggplant. Mix well and cook on a medium flame for one more minute.

-    Garnish with fried onion and fried basil.

-    Serve the Thai vegetable red curry along with hot steamed rice .

Goan Prawn Curry

Recipe by Ishaan Bahl, Founder and CEO, 145 Cafe and Bar

Ingredients:

20 Medium Prawns

For the ground masala:

•    8-10 dried Kashmiri Red Chillies

•    6 garlic cloves

•    1 tsp whole Peppercorns

•    1 tbsp whole Coriander Seeds

•    1 tsp Cumin seeds

•    1 tsp small knob of Tamarind

•    1 tsp Turmeric Powder

•    1/2 cup Grated coconut

•    1 cup Coconut Milk

•    For the curry:

•    2 tbsp Coconut Oil

•    1 tbsp finely minced Ginger

•    1/2 cup finely chopped Onions

•    1/2 cup finely chopped Tomatoes

•    Salt to taste

•    8-10 Curry Leaves

Method:

•    Grind all the ingredients mentioned under ground masala to a smooth paste and set aside.

•    In a pan, heat coconut oil and add ginger and onions. Saute the onions till they turn light

•    golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down

•    easily with the back of a spoon.

•    Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and

•    simmer the masala for 10-15 minutes till the colour deepens slightly.

•    Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top,

•    mix well and turn off the heat.

•    Serving Suggestions:

•    Let the curry rest for 5 minutes before serving with steamed rice.

Prawns Massaman Curry with Steam Rice

Recipe by Chef Vinayak Patil, Corporate Chef, Butterfly High

Ingredients:

Massaman curry paste 50 gm

•    Prawns 150 gm

•    Coconut milk powder 100 gm

•    Chili oil 50 mil

•    Chili paste 50 gm

•    Thai ginger 10 gm

•    Lemongrass 10 gm

•    Basil leaf 5 gm

•    Chopped garlic 10 gm

•    Chopped green chili 5 gm

•    Broccoli 15 gm

•    Carrot 10 gm

•    Salt 2 gm

•    Sugar 5 gm

•    White pepper powder 5 gm

•    Fish oil 5 ml

•    Steam Rice 150 gm

Method:

-    Heat chinese wok, add chilly oil, then add Thai ginger, garlic and chili.

-    Saute well. Then add prawns, cook well

-    Add Massaman curry paste and add some water.

-    Once this mix begins to boil, add broccoli, carrot, basil, fish oil, salt and pepper. Season

-    well.

-    Finally, add the coconut milk powder.

-    Once the prawns are perfectly cooked, take it out in a bowl and serve along with steamed

-    rice and crackers.