World Coconut Day 2022: Hot, tangy, delicious curries to try out!

Today is World Coconut Day, a time to reflect one of the most beneficial, versatile fruits there is and share awareness about the production of coconuts. If you’ve been a fan of coconut water, you can get cooking with it, too. In fact, coconut lends itself deliciously to curries. Chefs share how to prepare these…
SPICE YOUR MEAL WITH THESE COCONUT BASED CURRIES
Chicken Rossa Curry
Recipe by Ankita Fernandes, Chef and Co-Owner, Fresh Catch

Chicken masala ingredients
To roast first and then grind
Garlic – 5 to 6 cloves
Ginger - Half finger
Coconut – Half, grated
Dhaniya
Jeera – 1 tsp
Elaichi – 2 to 3 buds
Cinnamon – half a stick
Zaifal - small piece
Cloves – 5 to 6
Saunf – 1 tsp
Khus khus – 1 tsp
Black pepper – 1 tsp
Onion – 1, large thinly sliced
Kashmiri chillies – 3, large
Method
Dry roast all the above together starting from the dry condiments, then onions and garlic and make a smooth paste with a little water.
Cooking ingredients
Onion - 1
Tomato – 1
Green chilli – 1
Chicken – ½ kg
Method
Fry these with 1 tablespoon of oil until translucent. Add chicken and salt. And cook till soft. For about 20 mins. Add the masala paste and water for the curry. Simmer for another 10 mins on slow flame. Serve hot with steamed rice, neer dosa or poie/pao.
Thai Vegetable Red Curry
Recipe by Chef Prakash Pradhan, Yazu Goa

Ingredients
Fresh basil - 3g
Broccoli - 25g
Babycorn - 25g
Fried eggplant - 15g
Red curry paste - 40g
Coconut milk - 100ml
Sugar – 1tbsp
Broth powder – ½ tbsp
Salt - 2g
Fried onion - 3g
Fried basil - 3g
Method
Heat the oil in a wok, add the red curry paste and sauté on a medium flame for 1 minute. Add all the vegetables mentioned in the recipe, mix well and sauté on a medium flame for a minute. Add coconut milk, mix well and cook on a medium flame. Add the sugar, salt, broth powder, green basil leaves and fried eggplant. Mix well and cook on a medium flame for another minute. Garnish with fried onion and fried basil. Serve the Thai vegetable red curry along with hot steamed rice.
Goan Prawn Curry
Recipe by Ishaan Bahl, Founder and CEO, 145 Cafe and Bar

Ingredients
Medium prawns - 20
For the ground masala
Dried Kashmiri red chillies – 8 to 10
Garlic cloves - 6
Peppercorns, whole - 1 tsp
Coriander seeds, whole - 1 tbsp
Cumin seeds - 1 tsp
Small knob of tamarind - 1 tsp
Turmeric powder - 1 tsp
Grated coconut – ½ cup
Coconut milk - 1 cup
For the curry
Coconut oil - 2 tbsp
Ginger, finely minced - 1 tbsp
Onions, finely chopped – ½ cup
Tomatoes – ½ cup, finely chopped
Salt to taste
Curry leaves – 8 to 10
Method
Take the ground masala ingredients and grind to a smooth paste. In a pan, heat coconut oil and add ginger and onions and saute. Add the tomatoes and cook till they break easily. Add the ground masala and salt and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly. Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.
Serving suggestions
Let the curry rest for 5 minutes before serving with steamed rice.
Prawns Massaman Curry with Steam Rice
Recipe by Chef Vinayak Patil, Corporate Chef, Butterfly High

Ingredients
Massaman curry paste - 50 g
Prawns - 150 g
Coconut milk powder - 100 g
Chili oil - 50 ml
Chili paste - 50 g
Thai ginger - 10 g
Lemongrass - 10 g
Basil leaf - 5 g
Chopped garlic - 10 g
Chopped green chili - 5 g
Broccoli - 15 g
Carrot - 10 g
Salt - 2 g
Sugar - 5 g
White pepper powder - 5 g
Fish oil - 5 ml
Steam rice - 150 g
Method
Heat the wok and add chilly oil, Thai ginger, garlic and chili. Saute well, then add prawns and cook well. Add the massaman curry paste and add some water. Once this mix begins to boil, add broccoli, carrot, basil, fish oil, salt and pepper. Season well. Finally, add the coconut milk powder. Once the prawns are perfectly cooked, take it out in a bowl and serve along with steamed rice and crackers.
SIP ON THESE
Sol Kadi
Sol Kadi is often served at eateries in between the meal as a palate cleanser. Try this interesting recipe by Ankita Fernandes, Chef & Co-Owner, Fresh Catch, that can be made in no time at all.

Ingredients
Fresh kokum (soaked in hot water and strained) - 3 tsp
Grated ginger – ½ tsp
Green chilli - ½ tsp
Garlic clove - ½
Salt - to taste
Method
Add all the ingredients to your glass and muddle. Shake and strain the coconut milk on top of it. Serve chilled.
Signature – Coco by Yazu Goa

Ingredients
Lemon juice - 15ml
Coconut syrup - 20ml
Pineapple juice - 100ml
Topped with an aerated water
Garnished with pineapple slices, served in a tall glass.
Method: Build up