Monday, January 17, 2011

Coconutastrophe, Part II (Shrimp Masala)

So, something to do with your newly smashed up coconut? Well, you might consider something along these lines:


  • 4-5 cloves garlic
  • 1 2” piece of ginger, chopped
  • 1/3 c. of your just drained coconut milk
  • 2 bags frozen large shrimp, thawed, peeled, deveined
  • 1 (16 oz) bag frozen sliced okra, thawed
  • vegetable oil
  • shallot, chopped
  • 1 serrano pepper, chopped
  • 1 tbsp. garam masala
  • 1 can coconut milk (you won’t have enough in the coconut)
  • 1/2 c. shredded coconut
  • 1/2 c. chopped cilantro
  • basmati/jasmine rice

Pulse ginger, garlic, and coconut milk in a blender until it’s a paste.

Heat a tablespoon of the oil in a wok over medium-high heat. Stir-fry shrimp for 3-4 minutes until mostly cooked. Remove shrimp from wok and set aside. Add a little more oil. Stir-fry okra for 2-3 minutes and set aside.

Add a little more oil. Stir-fry shallot & pepper for 1 minute. Add garlic paste and garam masala. Cook for 30 seconds. Add remaining coconut milk. Bring to a boil, then reduce heat and simmer for 1 minute. Return shrimp to wok. Simmer for 1 minute. Return okra to wok and simmer for 1-2 minutes.


Meanwhile, make your rice. Serve masala over and top with cilantro and coconut:


Verdict? Pretty tasty.

That said, As much fun as it is to use household building tools in the kitchen, I’ll probably stick to getting my coconut pre-attacked. Some external labor is worth paying for.

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