Narkoler Naru – Coconut and Jaggery Balls for Bengali New Year

April 15, 2013 Leave a Comment

Subho Nababarsha  Spring brings to the air a touch of color, freshness and the promise of beauty. Several parts of the world celebrate it with festivals like Easter and Purim.

Well, while we celebrate all of that, come into mid- April (well almost), the celebrations vary by days, several parts of India, notably Tamil Nadu and Andra Pradesh in South India, Punjab in North India and Assam and West Bengali in Eastern India have their versions of a new year. You get more about the South Indian flavors of these celebrations through Nivedita’s post here.

I actually began today, feeling a little guilty. I took the kids for their weekend dance lessons and I saw all the other kids beautifully dressed up in lovely Indian outfit, while me and the brood were comfortable and well dressed in clean and cosy sweats. Well, I did have two games following the dance classes and I also, tried to convince myself that the Bengali New Year is really all about food.

Actually, for me it is a symbolic almost mid-year pause, where I try to think about the direction of the year and how it is heading. I think we should be ok in the food department, if you really want to see what we will be cooking you can stop by the facebook page.

Narkoler Naru

The recipe of the day, is for these lovely coconut and jaggery toffee balls, that I share from the Bengali Five Spice Chronicles that was a great help since I did not have to re-write the recipe. Now, in the interest of fair disclosure while these were what I could come up with on quick notice and my daughter loved them, these are typically a traditional dessert for Lokkhi Puja, which actually is a fall Bengali Festival.

Narkoler NaruNonetheless, for some reason I was not the only one who came up with these lovely sweet toffee like balls on this cool spring weekend. For a version, with mindblowing pictures, you can check out Soma’s version.

These lovely simple coconut balls are called naru, almost as in nadu (with a rough r) and need three ingredients and some patience. They are made with jaggery, coconut and cardamom seeds. The important thing with these balls is to ensure that they are cooked low and slow so that the coconut releases its natural oils to both bind and add some deep flavor into the almost toffee like dessert.

I did use store bough frozen coconut and do so quite often, while this is acceptable, it does create a rougher texture from what the traditional balls are like. So, really it is upto you if you actually want to scrape a fresh coconut. However, if you do it is well worth the effort.So maybe my New Year resolution for this Lokkhi Puja will be to make them from the scratch.

Anyhow, before I get to the recipe, here is wishing you and yours a happy spring and festive year ahead.

 

 

Filed Under Bengali Five Spice, Green Cardamom, Uncategorized Tagged With Bengali, Bengali Five Spice, Bengali New Year, Coconut, Desserts, Gluten Free, Indian, Narkoler Naru, Vegan

Guest Post and Giveaway -Fragrant and Creamy Coconut Shrimp Curry

April 10, 2013 Leave a Comment

Shrimp in a Creamy It is this time of the year, that I again tend to get a sense of festivity. Much as I love Durga Puja, I have to confess I am generally partial to non-denominational festivals. I find them easier to share without any boundaries.

In Spring, my favorite festival therefore is Bengali New Year, which we Bengali celebrate along with finishing our taxes here in the US. It only makes sense right, books done let us go on a food and festive journey (Just kidding!)

This year I have pulled out one of my favorite festive recipes for Fragrant and Creamy Coconut Shrimp Curry or Chingri Malaikari and shared it with you on Smita Chandra’s Blog, Curry Twist.

She is also giving away a copy of my cookbook, The Bengali Five Spice Chronicles.

To win the cookbook, you have to do a few simple things, head on over to my page on facebook and like me (come on, I am likeable) and then leave a comment for Smita telling her what your favorite spice is.

Please stay tuned on this site as well, because in between shopping for new cleats and enjoying the wonderful fresh spring weather, I shall try to share a few interesting recipes for you to try through the rest of the year.

 

 

 

 

Filed Under Bengali Five Spice, Fish and Seafood, Regional Indian Tagged With Bengali, Chringri Malaikari, Coconut, Frangrant Coconut Shrimp Curry, Guest Posts, Shrimp, Smita Chandra

Forbidden Black Rice with Ginger and Coconut

January 16, 2013 2 Comments

Ironically enough, it is really when the weekend hits I am left with no doubts that the vacation is indeed over. For all its wonderful moments, the vacation left me with a bug that I am still recovering from leaving me mostly equipped for dealing with the ongoing this too barely.  So, the kitchen has been mostly relegated to anyone who chooses to cook in it through the week.

On Friday, however to shake myself out of the blues I went food shopping and came back with a bag of black rice among the essentials. I realize that this may sound strange, but it is in trying new ingredients that I feel happy and winter leaves a lot of room for all of this since the garden and its bounty does not keep me on my toes. 

Playing with colored rice is not typical in my kitchen, sure I do the occasional brown rice thing, I tend to prefer Quinoa to brown rice and for most practical purposes, the white snowy grains of Basmati is what makes the starch engine in our household run. An aged grain, it does work as a complex carbohydrate, but today is not about white basmati but about the shiny black grains of rice that I picked up.

It turns out Black rice is naturally black and of course an unpolished grain. I first cooked it up and we enjoyed it plain, it works nicely with curried slightly nutty and complex. 

Interestingly enough, a couple of days of the weekend Mommy shuttle, I was back to feeling low. I have been indulging in a little bit of extra sleep since Sunday and it has actually been great.  There are lots of good food thoughts, I want to share with you and lots of dishes that I want to cook, but, I will do it all once I feel stronger.  I have so far started the year on low key note in terms of food changes. I must be learning, my resolve for January and the rest of the months is to be very fastidious about getting in my five servings of fruits or vegetables a day and the past two weeks, I have been succeeding. Simple and attainable goal!

I did sneak in something simple but surprisingly flavorful with the black rice and that is what I will share with you today. I added a touch of ginger, hint of coconut and finished it off with lime. This dish was very simple and complimented the naturally sweet carrot stir-fry that I made with it perfectly. 

The grain cooks up slightly sticky and changes to a very deep and pretty shade of purple, so the rice is also called forbidden rice or purple rice.

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Forbidden Rice with Ginger and Coconut

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 40 minutes

Yield: Serves 4

A simple and flavorful preparation with black or forbidden rice.

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon finely minced ginger
  • 1 teaspoon salt
  • 1/2 cup of black or forbidden rice
  • 3 cups of water
  • 1/2 fresh lime or lemon

Instructions

  1. Heat the coconut oil on medium heat until the oil is nice and hot.
  2. Add in the ginger and saute lightly until fragrant.
  3. Add in the salt and the rice and stir well.
  4. Add in the water and bring to a simmer and cover and cook the rice for 40 minutes on medium low heat.
  5. The water should evaporate and the rice should be soft at this point.
  6. Let the rice rest for 5 minutes, remove the cover, fluff the rice, squeeze in the lime and serve.
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Forbidden Rice with Ginger and Coconut

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 40 minutes

Yield: Serves 4

A simple and flavorful preparation with black or forbidden rice.

Ingredients

  • 1 tablespoon coconut oil
  • 1 tablespoon finely minced ginger
  • 1 teaspoon salt
  • 1/2 cup of black or forbidden rice
  • 3 cups of water
  • 1/2 fresh lime or lemon

Instructions

  1. Heat the coconut oil on medium heat until the oil is nice and hot.
  2. Add in the ginger and saute lightly until fragrant.
  3. Add in the salt and the rice and stir well.
  4. Add in the water and bring to a simmer and cover and cook the rice for 40 minutes on medium low heat.
  5. The water should evaporate and the rice should be soft at this point.
  6. Let the rice rest for 5 minutes, remove the cover, fluff the rice, squeeze in the lime and serve.
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Filed Under Grains and Lentils, Uncategorized Tagged With Black Rice, Coconut, Ginger, Gluten Free, Lime, Rice, Vegan

Blackbean Soup for a Cold January Day

January 5, 2012 Leave a Comment

 

The weather outside is frightful!”

 This one is for all you folks who were complaining about the near spring like weather we had over the December break. I did not complain, but I shall confess I was indeed very skeptical. As they say, if you are skeptical you shall be punished and sure enough we started a back to work week with frigid, winter   York temperatures.

 I guess, since this is the first post of the year, it is traditional/customary to speak a little of resolutions. Starting out, I am paying for the sins of gluttony, the doctor has me on a 101 restrictions which can only be translated in plain speak to minimize eating out, increase exercise and in short be a good girl. Going back to my accounting roots, it is too depressing for me to think in terms of depriving myself, however, there are two piece of camera equipment that I have been eyeing. I have decided to reward myself by putting $15 in an envelope for each day that I remember to bring my own lunch, for my equipment fund. Ha! Let us see if this resolve lasts and it works.

  The second resolve is to ensure that I focus this year on quality and reflective cooking, writing and photography.

  So, down to the food, it is pretty clear that this week I shall be posting warm and comforting recipes. On Sunday, I made us some carrot and black bean soup. The carrots are not very visible, but were discernable in the taste. The whole creation actually came down to a slow cooker wonder, finished off with some final layers of flavor with slow sautéed garlic, powdered toasted cumin and lots of tangy lime juice.

Black Bean Soup with Garlic, Lime and Toasted Cumin

Prep Time: 4 hours and 10 minutes (includes time to soak the beans)

Cook Time: 3 and ½ hours (mostly in a slow cooker)

Serves 4

Ingredients

Water for soaking and cooking black beans

¾ cup black beans

1 cup of diced carrots

2 tomatoes, chopped

1 teaspoon salt

1 teaspoon red chili powder

1/3 cup coconut milk.

To Finish the Soup

2 teaspoons cumin

2 tablespoons olive oil

4 pods of garlic pressed

1 lime

Lots of chopped cilantro and scallions

Method of Preparation

1. Soak the black beans for 4 hours.

2. Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.

3.Add in 2 cups of water and cook on high for 3 hours.

4. Cool the beans.

5. Place the beans in a blender and puree until fairly smooth with the coconut milk.

6. In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.

7. Grind to a powder.

8. Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,

9. Add in the cumin and stir.

10. Add in the pureed soup.

11. Simmer for 10 minutes.

12. Cut the lime and squeeze in the lime juice.

13. Serve the soup in serving bowls garnished generously with the chopped cilantro and scallions.

 

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Blackbean Soup for a Cold January Day
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

A rich tasting vegan black bean soup with carrots and coconut milk.
Ingredients
  • Water for soaking and cooking black beans
  • cup black beans
  • 1 cup of diced carrots
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ⅓ cup coconut milk.
  • To Finish the Soup
  • 2 teaspoons cumin
  • 2 tablespoons olive oil
  • 4 pods of garlic pressed
  • 1 lime
  • Lots of chopped cilantro and scallions

Instructions
  1. Soak the black beans for 4 hours.
  2. Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.
  3. Add in 2 cups of water and cook on high for 3 hours.
  4. Cool the beans.
  5. Place the beans in a blender and puree until fairly smooth with the coconut milk.
  6. In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.
  7. Grind to a powder.
  8. Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,
  9. Add in the cumin and stir.
  10. Add in the pureed soup.
  11. Simmer for 10 minutes.

Filed Under Grains and Lentils, Slow Cooking, Uncategorized Tagged With Blackbeans, carrots, cilantro, Coconut, Lime, Scallions, Slow Cooker, soups, Vegan, Vegetarian, Winter

Cauliflower Soup with Coconut and Star Anise

October 22, 2011 Leave a Comment

A lot has transpired and then maybe not much, I have been trying to stay busy even outside of work. It is this frentic routine I tend to get into when I am restless. It is not usually busy work, in fact, as always it tends to be a lot of food shopping and then cooking. I have been so tired as well running around with the kids. Well, among other things this week, I left my backpack with my camera on the train. Interestinly enough, the backpack showed up in the lost and found without the camera. So it has been a week of sorts!

I turned a year older, for that and to replace the old baby, I got myself an used SLR. I wanted a used one, simply because I do not want to feel like I am destroying something really expensive when I leave it around in the kitchen. Also, it is part of the reusing idea, it never hurts to use something with enough working life left in it, all a part of recycling.

 The cauliflower soup I made this evening was wonderfully rich with delicate notes of spice. It is the kind of subtle touches of spice that truly surprise and tantalize the palate all at once. Drizzled with a finished of chili oil, if you like it hot this recipe is perfect for the late fall weather we have migrated to. I love cauliflower for all its versatility. This lovely soup is just a perfect to herald in the weekend.

Cauliflower Soup with Coconut and Star Anise

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves 6

Ingredients

4 tablespoons of fruity olive oil

1 red onion, cut into a dice

3 pods of garlic pressed

5 cups of finely chopped cauliflower

1 can of coconut milk

1 can of low fat evaporated milk

2 cups water

1.5 teaspoon salt

4 pieces star anise

1 teaspoon coriander seeds

1 lemon, cut into half

For the finish

3 tablespoons oil

1 teaspoon red chili powder

Lots of minced cilantro

Method of Preparation

1. Heat the oil and add in the onion and the garlic and saute for about 7 minutes, until the onions are begining to turn golden.

2. Add in the cauliflower and cook for another 7-8 minutes, stirring lightly.

3. Add in the coconut milk, evaporated milk and the water with the salt, star anise and coriander and simmer for 20 minutes.

4. Let the mixture cook slightly. Remove the star anise and squeeze in the lemon juice.

5. Blend the soup until smooth.

6. Stir the chili powder in the oil and drizzle over the soup.

7. Garnish with the cilantro and serve.

So, what is on your weekend radar?

Filed Under Slow Cooking, Weeknight Cooking Tagged With Cauliflower, Coconut, Coriander, soups, Star Anise, Vegetarian

Coconut Cashew Ladoo

March 29, 2011 Leave a Comment

I love to eat sweets, I have actually reduced making them owing to the fact that I try to have the kids avoid an ultimate sugar indulgence and of course, when I do make the sweets, I end up finishing most of them while the husband manages to restrain himself and eat a healthy and appropriate amount.

These delicate and very sweet treats were make last week, to allow for a nice teatime treat, they are very sweet and rich so a little goes a long way. However, a small amount does hit the spot especially with a nice hot cup of tea. It is important to actually wait till the syrup reaches a nice thick consistency otherwise the mixture will not stick. I kept the texture of the cashews coarse in this recipe if you want a finer texture feel free to grind these more finely.

Coconut and Cashew Ladoo

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients

2 cups of water

1.5 cups of sugar

1 teaspoon crushed cardamom

1.5 cups of grated coconut

1 cups of ground cashews

2 tablespoons ghee

Method of Preparation

1. Place the sugar and the water with the cardamom in a pan and bring the water to boil, boil the water on medium high heat until a sticky consistency (comfortably coats the back of the spoon) is formed.

2. Add in the coconut and cook for about 5 minutes.

3. Add in the ground cashew nuts and mix in. The mixture should be a fairly solid mass.

4. Grease a baking tray and spread the mixture and cool thoroughly. Cut into 1-inch pieces. Grease your hands and shape the mixture into balls and place in a mini muffin wrapper and serve.

Note: Other nuts such as pistachio or pecans can be used in this recipe.

Filed Under Slow Cooking Tagged With Cashews, Coconut, Desserts

Clove Tea and Coconut Date Cake

January 17, 2011 2 Comments

I love tea, and have managed to transfer my affection for this unassuming brew over to my  husband. I am fussy about the temperature and variety and in winter I love to add spices in my tea. Clove is one such variation. The tea I used for this particular recipe was whole leaf Assam tea.
For texture purposes this a full bodies black tea, usually the kind found in the English breakfast blends. This also holds it own with a bold flavor like cloves. To make clove tea my way is pretty simple.

Clove Tea for Two

Prep/Cook Time 20 minutes

Ingredients

2.5 cup water
1 tablespoon whole cloves
2 teaspoons loose leaf black tea
Milk (optional)
Honey (Optional)

Method of Preparation

1. Place the water and the cloves in a tea kettle and bring to a boil and boil for about 5 minutes to let the flavor of the cloves steep in.
2. Place the tea in a teapot with an infuser basket and add in the clove water and let the water and tea brew for about 3-4 minutes.
3. Pour the tea in a cup and serve with milk and honey if desired. If like me you likeyour tea straight up, just drink the dark fragrant liquid.

Now, on a holiday I really want something sweet to compliment my tea, only problem being I am not a great baker, but I saw a cake recipe that looked so simple that it was calling my name. I modified it ever so slightly and we were rewarded with a rich tasting date cake that the kids declares was a nice but different tasting chocolate cake.
The cake is made with very few ingredients and you can taste the rich natural sweetness of dates in every bite.
Coconut Date Cake
Prep Time: Overnight (mostly for soaking the dates)
Cook Time: 40 minutes
Make 1 10-inch round cake
Ingredients
1/2 cup coconut milk
1/2 cup low fat milk
1 cup of pitted large dates (I used about 15 large mejdool dates)
1/2 cup dark molasses
1 cup all purpose flour
1 teaspoon baking soda
1/2 cup vegetable oil (I used canola)
1/2 cup chopped blanched almonds
Ingredients
1. Mix the coconut milk, milk and date and leave the dates soaked overnight in the milk mixture in the refrigerator.
2. Place the milk, date and molasses in a blender and blend into a smooth paste.
3. Pre-heat the oven to 325 degrees.
4. Grease a round 10-inch cake pan.
5. Sift the flour and baking soda into a mixing bowl.
6. Mix in the oil and add in the date mixture and mix until very smooth, I did this with a wooden spoon and a firm hand.
7. Stir in the almonds, pour the mixture into the baking dish and bake until the cake is set and a toothpick inserted in the center comes out clean. This takes about 40 minutes.
8. Turn off the heat and let the cake cool for at least a half hour and serve the cake warm.
So hope you are enjoying this holiday weekend.
Filed Under Uncategorized Tagged With Cloves, Coconut, Dates, Desserts

Broiled Thai Red Curry Fish

October 27, 2010 1 Comment
broned thai redI think something that I find very pai nful, is to go back to recipe notes and re-write it. In other words, if I can capture a recipe into words right away, it remains, if not it is usually  lost. The camera helps, I often go back to old picture and if and only if the recipe is worth it, I go back to the notes.Well, this one certainly was in my opinion worthwhile, also I think it was about time to remember that I had the blog and actually get back to writing on it. Actually, I have been inundated with several things, and the classes have been keeping me busy.

Anyhow, this recipe first started out with a Thai red curry paste recipe, that I had adapted from this site. The paste stores well in the refridgerator for 2-3 weeks or more.

Thai Red Curry Paste

Prep Time: 5-10 minutes
Makes about 1/2 cup

Ingredients

1 medium red onion, peeled and coarsely chopped
1 inch piece of ginger, peeled
3 cloves of garlic
1 tablespoon paprika
4 tablespoons fish sauce
1 tablespoon dried chopped lemon grass
1 tablespoon cumin seeds
1 tablespoon coariander seeds
2 tablespoons crushed palm sugar or jaggery
5 whole dried red chilies
1 lime

Method of Preparation

1. Place the onion, ginger, garlic, paprika, fish sauce, chopped lemon grass, cumin seeds, coriander seeds, palm sugar or jaggery in a blender.
2. Add in the whole dried red chilies. Cut in squeeze in the lime juice.
3. Blend the mixture until smooth, now, I should mention that the traditional texture for such a recipe should be a little grainy.

Broiled Thai Red Curry Fish

Prep Time: 45 minutes (mostly to marinate)
Cook Time: 15 minutes
Serves 4

Ingredients

1.5 pounds of fish (I used steel head trout, in this recipe)
3-4 tablespoon red curry paste
1/3 cup coconut cream
3-4 kafir lime leaves
10-12 thai basil leaves
Extra lemon to garnish

Method of Preparation

1. Prepare the fish into 4 pieces, rub with the thai curry paste and set aside for 20 minutes.
2. Place in a baking dish, brush generously with the coconut cream, mince the kafir lime leaves and scatter over the fish.
3. Broil the fish lightly for 6-7 minutes on each side.
4. Carefully place on a serving plate, garnish with the thai basil leaves and serve with lemon slices.

Actually one of the highlights of this summer was growing Thai Basil leaves, what an amazing powerhouse of flavor in just 3-4 small leaves. We enjoyed the fish as is, but it would be wonderful over jasmine rice.

Filed Under Fish and Seafood, Local and Backyard Cooking Tagged With Broiled, Coconut, Main Dish, Thai, Thai Basil

Spicy Crisp Coconut Salmon

May 19, 2010 2 Comments

This recipe is another one that was a pleasant surprise. Very simple and flavorful served on a green bed of  beans and spinach garnished with thinly slivered green chilies and scallions. The magic ingredient here – coconut oil.
 
Spicy Crisp Coconut Salmon
 
Prep Time: 20 minutes (includes time for marinating).
Cook Time: 18 minutes
Serves 4 people
 
Ingredients
 
2 tablespoons coconut oil, plus 1 additional tablespoon
1 teaspoon red chili powder
1 tablespoon ginger-garlic-green chili paste
1 teaspoon salt
4 salmon steaks (one serving size each)
3 finger green chilies – thinly chopped
1/3 cup green scallions – thinly sliced
 
Method of Preparation
 
1. Mix the 2 tablespoons of oil, red chili pepper, ginger-garlic-green chili paste and salt together and rub over the fish and set aside for about 15 minutes. (I prepare the greens and bean medley while this is happening).
2. Heat a heavy bottomed skillet well and place the extra tablespoon of oil on the skillet and coat the skillet well.
3. Add the salmon in a single layer and cook for about 5-6 minutes on each side until well browned.
4. To serve place a little of the greens and beans medley, top with a piece of salmon and garnish with the chillies and green scallions.
 
Greens and Beans Medley
 
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves 4 people
 
Ingredients
 
1-2 tablespoons oil
1/2 teaspoon fennel seeds
1 teaspoon mustard seeds
1-2 dried red chilies
1 onion, cut into a dice
1 tomato
1 teaspoon salt
1 teaspoon sugar
2-3 cups of chopped fresh greens (I usually use spinach)
Juice of 1 fresh lemon
3/4 cups cooked black-eyed beans
 
Method of Preparation
 
1. Heat the oil and add the fennel seeds, mustard seeds and the dried red chilies and cook till the mustard seeds begin to crackle and pop.
2. Add in the onion and tomato, salt and sugar and mix well.
3. Mix in the greens, lemon juice and the beans and cook covered on low for about 10 minutes.
4. The mixture should be soft and have some liquid.
5. Stir well and cook till the liquid is fairly dry and serve with the fish as directed.
 
 
Filed Under Fish and Seafood Tagged With Coconut, Fish, Main Dishes Non Vegetarian, Salmon, Spinach, White Beans

A book and a Idea – Contreau Coconut Shrimp

February 17, 2010 1 Comment

Like most people who enjoy cooking, I too consider reading cookbooks, equivalent to entertainment – especially the chatty talkative one. I like well written food memoirs, and just anything that meshes text with recipes.
However, ever so often you pick up a book and you are consumed with extreme delight, suprise and just feel like that it made your day!
This was just how I felt when I picked up the steamy kitchen cookbook!
What I loved about the book, is that Jaden has very effectively translated feel and character of her website very creatively, into the book. Most cookbooks and other writings that I have read, somtimes loose a little bit of character and become a little formal when converted into a book. But this one, not really! What is really neat is that the recipes while different from what I would consider everyday fare, can be made with most ingredients that I have around, or possibly with just a little variation. Like this shrimp, which I made with some contreau, since I did not have the brandy that she recommends available. Also, I added tomatoes but once again, the simplicity of the original recipe does shine through.


Contreau Coconut Shrimp

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Serves 4

Ingredients

1/4 cup of sweetened flaked coconut
2-3 tablespoons oil (I used coconut oil)
1 tablespoon butter (she uses 2)
4-5 pods of garlic, finely chopped
1 teaspoon freshly grated ginger
1 pound of shelled wild caught shrimp
1 tomato, cut into eights
2-3 green onions, chopped as shown in the picture
1/4 cup contreau
1/2 teaspoon salt

Method of Preparation

1. Heat the cooking pan and add add the coconut and cook for 1-2 minutes toasting lightly. If you are using sweetened coconut like me, this step needs some care, since it changes from golden to brown in literally seconds.
2. Set this aside and add the oil and the butter and cook till the butter is melted, turn up the heat and add the garlic and the ginger and cook till nice and fragrant.
3. Add the shrimp and cook for 3-4 minutes on each side.
4. Add the tomato and the ginger and cook for 3-4 minutes until the scallions are wilted.
5. Mix in the contreau and the salt and cook for another 3-4 minutes.
6. Stir in the coconut and serve hot.

Filed Under Fish and Seafood Tagged With Coconut, Contreau, Cookbooks, Jaden Hair, Main Dishes Non Vegetarian, Scallions, Shrimp
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