Cochin Coconut Shrimp With Tomatoes Recipes

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS

Steps:

• For the coconut shrimp:
• In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
• Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
• For the garlic coulis:
• In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
• Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

SPICY COCONUT SHRIMP STEW WITH TOMATOES AND CILANTRO

Steps:

• Lightly season shrimp with salt; set aside.
• Heat oil in 5- to 6-quart Dutch oven over medium-high heat. Add pepper; cook, stirring, until almost tender, 4 minutes. Add scallion whites, 1/4 cup cilantro, garlic, and pepper flakes. Continue to cook, stirring, until fragrant, 30-60 seconds.
• Add tomatoes and coconut milk; bring to a simmer. Reduce heat to medium; simmer to blend flavors and thicken sauce slightly, about 5 minutes.
• Add shrimp, partially cover and cook, stirring often, until just cooked through, about 5 minutes more.
• Stir in lime juice and adjust seasonings, adding salt, if necessary. Serve shrimp stew over rice. Garnish with scallion greens and remaining cilantro.

COCHIN COCONUT SHRIMP WITH TOMATOES

Steps:

• 1. Place the tomatoes, ginger, 1 clove garlic, bay leaves, garam masala, and water in a medium saucepan, cover, and bring to a boil over high heat. Reduce the heat to medium-low and cook until the tomatoes are soft and very mushy, about 7 minutes. Let cool, then discard the bay leaves and pass through a food mill, or process everything in a food processor or blender until smooth.2. In the clean work bowl of a food processor or a blender, process together the onion, the remaining 1 clove garlic, and the green chili peppers until minced. Transfer to a large nonstick wok or saucepan and cook over medium heat, stirring, until most of the juices evaporate, about 2 minutes.3. Add the oil and the ground coconut, reduce the heat to medium-low, and continue to cook, stirring and turning the onion mixture, until well-browned, about 10 minutes. (Do not cook quickly on high heat the onion will burn and will not develop a rich flavor.) 4. Add the shrimp and coriander, stir about 2 minutes, then mix in the coconut milk, yogurt-water mixture, and salt and bring to a quick boil over high heat. Reduce the heat to low and simmer until the shrimp are pink and opaque and the sauce is thick and creamy, about 7 minutes. Mix in the cilantro during the last 2 minutes of cooking and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.