Tag Archives: coconut milk

Prawn Coconut Milk Curry

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Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…

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Prawn coconut milk curry

Ingredients:

  • Prawn – ½ kg
  • Onions – 2 nos
  • Tomato – 1 no
  • Coconut oil – 2 tbsp
  • Mustard seeds – ¼ tsp
  • Split Black lentil – ¼ tsp
  • Cumin seeds – ½ tsp
  • Garlic – 6 cloves
  • Curry leaves – a sprig
  • Chilli powder – 1 tsp
  • Coriander powder – 2 tsp
  • Coconut milk – 150 ml
  • Cumin powder – 2 tsp
  • Turmeric powder – ¼ tsp
  • Salt to taste

Making of Prawn coconut milk curry –

Preparation:

  • Peel and roughly chop the onions and tomatoes.
  • Chop the garlic into small pieces.
  • Heat a tsp of oil in kadai, add the chopped onions and cook until the raw smell goes off.
  • Add the tomatoes and cook for few mins.
  • Add chilli powder, turmeric powder, coriander powder and cook until the raw smell goes off.
  • Remove it from fore, bring it room temperature and grind it to a fine paste by adding water.
  • Heat the leftover oil in the same kadai, add the mustard, split black lentil and curry leaves, wait until they crackle.
  • Add the garlic and cook until they turn golden brown.
  • Add the prawns followed by salt and pour the ground masala with ½ cup of water, cover and cook for 3 to 4 mins.
  • Remove the lid and pour the coconut milk, cook for few mins or until the oil separates and floats on the top of the gravy.

Garnish with coriander leaves and serve hot with any variety rice or steamed rice.

Vegetable Stew

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My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.

I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…

Ingredients:

  • Onions – 1 no
  • Carrot – 1 no
  • Cauliflower – florets (a cup)
  • French Beans – 6 nos
  • Green peas – a handful
  • Garlic – 5 cloves
  • Cumin powder – ½ tsp
  • Ginger paste – 2 tsp
  • Green chillies – 1 nos
  • Cinnamon – 1 no (1 inch stick)
  • Cardamom – 2 nos
  • Cloves – 2 nos
  • Star Anise – 2 nos
  • Coconut milk (thick) – 3 cups
  • Salt to taste
  • Cashew nuts – 6 nos
  • Coconut Oil – 1 ½  tbsp

Preparation:

  • Peel and finely chop the onions and garlic, keep it aside.
  • Peel and chop the carrots and French beans (lengthwise) and keep it aside.
  • Separate the cauliflower florets into medium size.
  • Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
  • Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
  • Add in the onions and garlic, cook until they turn golden brown.
  • Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
  • Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
  • Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
  • Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.

Serve hot with Appam (Hoppers), Egg Appam (Egg Hoppers) or Idiyappam (String Hoppers).

For my other breakfast and dinner recipes, click here.

Aadi Thengaipaal / Aadi Thengaipaal recipe / How to make aadi thengaipaal – Aadi recipes

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Aadi Paal or Aadi Thengaipaal or Aadi Thengaipaal payasam is prepared in the first day of the tamil month Aadi. Usually people make koozh/porridge, steamed balls/kozhukattai on this month and offer for god, later they serve for all the people coming to temple. Friday are very special in this Aadi month. Generally wedding or any auspicious occasion is not done during this month of aadi.

This is the first time, I have prepared this Aadi Thengaipaal or Thengaipaal Payasam. It was delicious and very simple and consumes less time for preparation. Also happy that I got one more variety in my payasam collection. Let us move on to the recipe…

It’s Friday and I am taking it to Fiesta Friday #79 hosted by Angie@thenovicegarderner.

Ingredients:

  • Thick coconut milk – ¾ cup
  • Thin coconut milk – ¼ cup
  • Jaggery syrup – ¼ cup
  • Cardamom powder – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 10 nos
  • Ghee – 2 tbsp.

Preparation:

  • Jaggery Syrup: Crush the jaggery into small pieces, in a heavy bottomed vessel add in this crushed jaggery and pour in a cup of water, allow it boil and wait until the jaggery is dissolved and the syrup thickens. Strain and keep it aside.
  • Extract Coconut milk by grinding coconut pieces with a cup of water and then strain it and keep aside. Continue this process for few times. Keep the first and second extract separately as thick coconut milk and the rest as thin coconut milk.
  • Now keep the strained jaggery syrup in low flame, wait until it gets hot.
  • Pour in the coconut milk and sprinkle the cardamom powder and give a stir, keep in low flame.
  • Heat ghee in a kadhai, add in the cashewnuts and raisins, and cook until it turns golden brown.
  • Pour this to the payasam, give a stir and keep in low flame.
  • Remove from fire, when it starts boiling.

Serve hot.

Making of Coconut milk –

 

 

Note:

  1. Cooking should be done only in low flame after pouring coconut milk.
  2. It will look runny but will become semi-thick once it comes to room temperature.
  3. You can also use store bought coconut milk, but add a cup of water along with that.
  4. If it starts boiling, the payasam would split.