These recipes from Ishaan Bahl, Founder and CEO of 145 Cafe and Bar make the most of the flavors of coconut!
If you live anywhere in India, especially in the south or surrounding areas, you love putting coconut in everything. From your favorite homemade recipes for curries to a simple refreshing drink on a hot day, coconut is a versatile ingredient that simply works no matter where you put it.
Another thing that makes the simple-looking coconut amazing is its durability. From the shell to the fruit inside, in dessert or as a garnish, this ingredient works in every possible way. And delivers maximum flavor to boot.
And Ishaan Bahl, founder and CEO of 145 Cafe and Bar, seems to echo the popular sentiment. With simple and straightforward recipes bringing out the best in the humble coconut, here’s a perfect meal for one or to share with loved ones.
- 60 ml of gin of your choice
- 90ml orange juice
- 90ml mango juice
- 20 ml crushed strawberries
- 20ml coconut syrup
- 30 ml fresh cream
- Use the Shaken & Stirred method.
- Garnish with a slice of orange.
Goan prawn curry
For the ground masala
- 8-10 dried Kashmiri red chillies
- 6 garlic cloves
- 1 teaspoon whole peppercorns
- 1 tablespoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 tsp small tamarind nuts
- 1 teaspoon turmeric powder
- 1/2 cup shredded coconut
- 1 cup coconut milk
For the curry
- 2 tablespoons coconut oil
- 1 tablespoon finely chopped ginger
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- Salt to taste
- 8-10 curry leaves
- Grind all the ingredients mentioned for the ground masala into a smooth paste and set aside.
- In a saucepan, heat the coconut oil and add the ginger and onions. Sauté the onions until they turn lightly golden and add the tomatoes. Cook the tomatoes for 5-7 minutes until they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring to a boil. Reduce the heat and simmer the masala for 10-15 minutes until the color intensifies slightly.
- Add the prawns to the sauce and cook for 7-8 minutes. Sprinkle with curry leaves, mix well and turn off the heat.
- Let the curry rest for 5 minutes before serving with steamed rice.
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