Try These Recipes Using Coconut

Coconut Chutney

Image courtesy:instagram.com/coxiella24

Ingredients:

For Grinding Coconut Chutney

• 1cup fresh grated coconut or 1 cup desiccated coconut.
• 2 tbsp roasted chana dal (bhuna chana dal).
• 1 green chili (hari mirch).
• ½ inch ginger (adrak).
• Salt as per taste.

For Tempering Coconut Chutney

• 1 tsp dal (split & husked black gram)
• ½ tsp mustard seeds (rai or sarson)
• ½ tsp cumin seeds (jeera)
• 1 sprig of curry leaves (kadi patta) or 9 to 10 curry leaves
• 1 pinch of asafoetida (hing)
• 1 dry red chili (sookhi lal mirch)
• ½ tbsp oil, sesame or peanut or sunflower oil

Method:

Grinding Coconut Chutney:

• Take 1 cup freshly grated coconut in a chutney grinder jar or a small grinder jar.
• Then add the chopped green chili and chopped ginger.
• Add the roasted chana dal. add ¼ cup water.
• Grind to a smooth consistency. If unable to grind or the coconut chutney looks thick, then you can add 1 to 2 tablespoons more water.
• Remove the coconut chutney in a heat proof bowl like a steel bowl or a pyrex bowl.

Tempering For Coconut Chutney Recipe:

• Heat oil in a small pan. add the mustard seeds.
• When the mustard seeds begin to splutter, add the cumin seeds and urad dal.
• Fry till the urad dal till it becomes golden.
• Then add the curry leaves, red chili and asafoetida.
• Fry till the curry leaves become crisp and the red chilies changes colour.
• Switch off the flame and immediately pour the tempering on the coconut chutney.
• Mix it well with the coconut chutney.
• Serve coconut chutney with idli, dosa, vada or pakoda of your choice.

Coconut Prawns Dry

Image courtesy:instagram.com/table10regina

Ingredients:

• 15 (26 - 30 count) prawns, peeled, deveined, tail-on if possible
• 1/3 cup all purpose flour
• 1/4 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 2 egg whites, beaten
• 1/2 cup panko bread crumbs
• 1 cup flaked coconut
• Oil for frying

Method:

• Cut the prawns down the back, but do not cut through. This will butterfly the prawns so that they lay flat.
• Combine flour, garlic and kosher salt in a bowl. Beat egg whites in another bowl. In a third bowl combine bread crumbs and coconut.
• Coat the prawns with the flour. Dip in egg batter and then press into coconut/panko mixture. Repeat until all prawns are breaded. At this point you can refrigerate the prawns for up to two hours until you are ready to cook.
• Heat oil in a large skillet over medium heat. Sprinkle some panko bread crumbs into the oil, if they sizzle the oil is hot enough. Begin frying the prawns in batches until golden brown and cooked through, about 3 minutes. Transfer to a paper towel lined plate. Allow to cool slightly. Serve

Coconut Chicken

Image courtesy:instagram.com/be2be

Ingredients:

• 2 pounds boneless, skinless chicken breasts or thighs (about 4 breasts or 7 thighs), cut into 1" cubes
• 2 1/2 tsp mild curry powder
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp virgin coconut or vegetable oil (plus 2 teaspoons; optional)
• 1/2 medium onion, chopped
• 1 (14-ounce) can coconut milk (preferably full-fat)
• 1 (2 1/2") piece ginger, peeled
• 4 garlic cloves, peeled
• 1/4 cup raw cashews, chopped (optional)
• 1 1/2 tsp yellow and/or black mustard seeds (optional)
• 5 ounces baby spinach
• Cilantro leaves with tender stems and cooked rice or naan (Indian flatbread; for serving)

Preparation:

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• Mix chicken with curry powder, salt, and pepper in a medium bowl.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Add onion and cook, keep stirring until softened, about 2 minutes.
• Purée coconut milk, ginger, and garlic in a blender until very smooth.
• Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, 7-10 minutes.
• Meanwhile, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.
• Fold in the spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture.
• Serve with rice or naan alongside.