In a March 1 blog on his web site, chef Sanjeev Kapoor spoke in regards to the versatility of coconut in creating wealthy, creamy curries that steadiness daring spices with velvety textures. He shared recipes of coconut-infused curries appropriate for vegetarians, seafood lovers, and meat fans, emphasising coconut’s capacity to reinforce flavours and soften spice warmth. Additionally learn | Chef Sanjeev Kapoor shares 5 scrumptious methods to sneak protein into your each day weight loss plan: Moong dal to vegan omelette with tofu
Chef Kapoor mentioned, “Coconut-infused curries are an thrilling technique to discover new flavours and textures in your cooking. Whether or not you’re making ready a lightweight, tangy seafood dish, a hearty vegetarian delight, or a wealthy, indulgent curry, the flexibility of coconut makes it a necessary ingredient. The pure sweetness and creaminess of coconut elevate these dishes, offering the right steadiness to the spices and warmth that make curries so irresistible. So, the following time you’re planning your meal, attain for some coconut and uncover the great world of coconut-infused curries. You received’t be disenchanted.”
He shared his recipe for coconut fish curry, which mixes recent fish with coconut, tamarind, and spices for a vibrant, velvety dish. Chef Kapoor’s inexperienced moong in coconut gravy is a vegetarian curry with inexperienced moong beans, coconut, and spices like cumin and turmeric. He additionally posted his recipe for kadla curry, a Kerala dish with Bengal gram, coconut, and spices like black pepper and garam masala, paired with rice or flatbread.
Chef Kapoor additionally shared recipes for creamy coconut prawn curry (Prawns in a wealthy coconut milk gravy with ginger, garlic, and curry leaves, served with steamed rice), rooster Chettinad (A fiery south Indian curry with coconut balancing intense spices like cinnamon and cloves) and chingri malai curry (A Bengali prawn curry with coconut milk, cardamom, and mustard seeds for an opulent, silky dish).
Coconut prawn curry recipe by chef Sanjeev Kapoor
⦿ Components
12 surmai darnes
1 cup scraped coconut
1 medium onion
1 inch piece ginger
3 garlic cloves
4 tbsps oil
8-10 black peppercorns
6 dried pink chillies
Salt to style
¼ tsp turmeric powder
½ tsp pink chilli powder
1 tbsp tamarind pulp
½ tsp mustard seeds
10-12 curry leaves
⦿ Technique
1. Chop onion, ginger and garlic. Warmth 2 tbsps oil in a non-stick pan, add onion, ginger and garlic and sauté evenly.
2. Add black peppercorns, 4 dried pink chillies and coconut. Sauté evenly. Put aside to chill.
3. Warmth 2 cups water in one other non-stick pan. Add salt, turmeric powder, pink chilli powder, tamarind pulp and blend. Let it simmer.
4. Grind the sautéed components with a little bit water to a superb paste.
5. Put the fish items within the spiced water and let it cook dinner. Add floor paste and cook dinner until fish is completed.
6. Take away the fish items and place in a bowl. Pressure the gravy, urgent the masala to extract most flavour. Pour gravy over the fish items.
7. Warmth remaining oil in a non-stick pan. Add mustard seeds, remaining pink chillies and curry leaves. When the seeds splutter pour this tempering over the fish and serve sizzling with steamed rice.
Inexperienced moong in coconut gravy recipe by chef Sanjeev Kapoor
⦿ Components
2 cups sprouted inexperienced gram, peeled
1 cup recent coconut slices
2 tablespoons chopped recent coriander leaves
8-10 cashewnuts
1 inexperienced chilli, chopped
½ teaspoon turmeric powder
Salt to style
2 tablespoons coconut oil
1 tablespoon coriander seeds
½ teaspoon fenugreek seeds (methi dana)
3 dried pink chillies
½ teaspoon rice
1 teaspoon tamarind paste
1 teaspoon mustard seeds
6-7 curry leaves
½ teaspoon asafoetida
⦿ Technique
Convey 2 cups water to a boil. Add sprouts, 1 tablespoon chopped coriander, cashewnuts, and inexperienced chilli. Combine nicely, cowl, and cook dinner on low warmth for 3-4 minutes.
Add turmeric powder and salt, stir, cowl, and cook dinner for an additional 2-3 minutes.
Warmth 1 tablespoon coconut oil in a non-stick pan. Add coriander seeds and fenugreek seeds, letting them splutter.
Add damaged dried pink chillies and rice, sauté nicely.
In a grinder jar, mix coconut slices, tamarind paste, sautéed components, and ½ cup water. Grind right into a superb paste.
Add the bottom paste to the sprouts with a little bit water. Stir and cook dinner on low warmth for a minute.
Warmth remaining coconut oil in a small tempering pan. Add mustard seeds, allow them to splutter, then add curry leaves and asafoetida. Pour this tempering over the sprouts, cowl instantly, and cook dinner for a minute.
Uncover, combine nicely, cowl once more, and simmer for a minute.
Serve sizzling, garnished with the remaining chopped coriander.
Kadla curry recipe by chef Sanjeev Kapoor
⦿ Components
1 cup brown Bengal gram (kadla), soaked in a single day
2 tablespoons oil
1 tablespoon coriander seeds
4 dried pink chillies
20-24 curry leaves
1 giant onion, sliced
4-5 garlic cloves
½ cup scraped recent coconut
1 giant onion, chopped
½ teaspoon pink chilli powder
Salt to style
Recent coriander sprig for garnish
⦿ Technique
1. Put the brown Bengal gram in a strain cooker, add 3 cups water, combine, cowl and cook dinner underneath strain until 5-6 whistles are launched. Swap the warmth off and permit the strain to scale back utterly.
2. Warmth 1 tablespoon oil in a shallow pan. Add coriander seeds, pink chillies, 10-12 curry leaves, and sliced onion and sauté for two minutes. Add garlic, and coconut and sauté until evenly colored and aromatic. Swap the warmth off and permit to chill barely.
3. Switch the combination right into a mixer jar and add 1 cup water and grind to a clean paste.
4. Warmth remaining oil in a deep non-stick pan. Add the chopped onions and remaining curry leaves and sauté until evenly colored.
5. Add cooked gram combination together with the water wherein it was cooked.
6. Add the bottom paste, pink chilli powder, and salt and blend nicely. Prepare dinner for 4-5 minutes or until the curry thickens barely.
7. Serve sizzling garnished with coriander.
Creamy coconut prawn curry recipe by chef Sanjeev Kapoor
⦿ Components
2 cups coconut milk
15-20 giant prawns, cleaned, deveined and washed
Salt to style
½ tsp turmeric powder
A pinch + ½ tsp pink chilli powder
2½ tbsps oil
1 tsp mustard seeds
2-3 dried pink chillies
1 giant onion, finely chopped
2 medium tomatoes, finely chopped
10-15 curry leaves
2-3 inexperienced chillies, slit
Crushed black peppercorns to style
1 tbsp tamarind pulp
Fried curry leaves for garnish
Steamed rice to serve
⦿ Technique
1. Take prawns in a bowl. Add salt, ¼ tsp turmeric powder and ¼ tsp pink chilli powder and blend nicely. Put aside to marinate for 10-15 minutes.
2. Warmth oil in a kadai. Add mustard seeds and allow them to splutter. Add dried pink chillies and sauté for a couple of seconds.
3. Add onion and blend nicely. Prepare dinner until it turns translucent. Add tomatoes and blend.
4. Add salt, combine, cowl and cook dinner until the tomatoes flip comfortable and pulpy. Add remaining pink chilli powder and remaining turmeric powder and blend nicely. Add prawns and sauté on excessive warmth for 2-3 minutes. Cowl and cook dinner on medium warmth for 1-2 minutes.
5. Add coconut milk, curry leaves, slit inexperienced chillies, crushed black peppercorns and tamarind pulp and blend nicely. Prepare dinner for 1-2 minutes.
6. Swap the warmth off, switch the combination right into a serving bowl, garnish with fried curry leaves. Serve sizzling with steamed rice.
Rooster Chettinad recipe by chef Sanjeev Kapoor
⦿ Components
750 rooster, skinned and lower into 12 items on the bone
5 tablespoons oil
5-6 dried pink chillies
½ cup scraped recent coconut
1½ teaspoons poppy seeds (khas khas)
¾ teaspoon coriander seeds
½ teaspoon cumin seeds
3 inexperienced cardamoms
2 cloves
1 inch cinnamon
1 star anise
¾ teaspoon fennel seeds (saunf)
¾ inch ginger, chopped
8 garlic cloves, chopped
1 medium onion, chopped
8-9 curry leaves
2 medium tomatoes, chopped
1 teaspoon pink chilli powder
¼ teaspoon turmeric powder
Salt to style
1½ tablespoons chopped recent coriander leaves
1 tablespoon lemon juice
Recent coriander sprigs for garnish
⦿ Technique
1. Warmth 1 tablespoon oil in a non-stick pan, add dried pink chillies, coconut, poppy seeds, coriander seeds, cumin seeds, inexperienced cardamoms, cloves, cinnamon, star anise and fennel seeds and sauté until aromatic. Take the pan off the warmth and permit to chill barely. Switch this in a mixer jar, add 1 cup water, ginger, garlic and grind to a superb paste.
2. Warmth remaining oil in a thick backside pan, add onion and sauté until golden. Add curry leaves and floor paste and sauté for 3-4 minutes.
3. Add tomatoes, pink chilli powder, turmeric powder, salt and sauté for additional 2-3 minutes.
4. Add rooster, combine nicely and sauté for five minutes on excessive warmth. Add 2 cups of water, combine, cook dinner until the combination involves a boil. Cowl and cook dinner for 12-Quarter-hour.
5. Add coriander leaves and blend nicely. Swap the warmth off and add lemon juice and blend. Switch in a serving bowl, serve sizzling with coriander sprigs.
Chingri malai curry recipe by chef Sanjeev Kapoor
⦿ Components
8-10 giant prawns, peeled with head intact, deveined, and cleaned
¾ tsp turmeric powder
Salt to style
4-5 tbsps mustard oil
1-2 tbsps ghee
2 bay leaves
3-4 cloves
1 inch cinnamon stick
3-4 inexperienced cardamoms
1 tsp cumin seeds
1 cup floor paste (1 giant onion, 1 giant tomato, 1 inch ginger)
½ tsp pink chilli powder
2 inexperienced chillies + for garnish
½ tsp cumin powder
1 cup coconut milk + for garnish
Salt to style
½ tsp sugar
Melted ghee for drizzling
Bengali garam masala for sprinkling + for garnish
Fried cashew nuts for sprinkling + for garnish
Fried raisins for sprinkling + for garnish
Steamed rice to serve
Lemon wedges to serve
⦿ Technique
1. Take prawns in a big bowl, add ½ turmeric powder, salt and blend nicely. Put aside for five minutes.
2. Warmth 2 tbsps mustard oil in a non-stick shallow pan, let it smoke. Add the prawns and sauté on excessive warmth for 1-2 minutes.
3. Warmth remaining mustard oil and ghee in a kadai.
4. Add bay leaf, cloves, cinnamon stick, inexperienced cardamoms, cumin seeds, and sauté for a couple of seconds. Add floor paste, combine and cook dinner until the oil separates. Add remaining turmeric powder, pink chilli powder, break the ends of the inexperienced chillies, and add into the combination, add cumin powder, and blend nicely.
5. Add coconut milk, combine and cook dinner until the fats separates. Add salt and sugar and blend nicely. Add ½ cup water, combine and convey it to a boil.
6. Stir within the prawns, cook dinner until the combination involves a boil. Swap the warmth off, drizzle melted ghee, sprinkle Bengali garam masala, fried cashew nuts, fried raisins and drizzle some coconut milk. Cowl and let it relaxation for five minutes.
7. Switch the gravy right into a serving bowl, garnish with fried cashew nuts, fried raisins, sprinkle Bengali garam masala, drizzle coconut milk, and garnish with inexperienced chilli. Serve sizzling with steamed rice and lemon wedges.
Be aware to readers: This text is for informational functions solely and never an alternative to skilled medical recommendation. All the time search the recommendation of your physician with any questions on a medical situation.
