SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
In this dish from Kerala, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest.
Provided by Julie Sahni
Categories Quick & Easy Shrimp Curry Coconut Coriander Cilantro Dinner Onion Ginger Chile Pepper
Yield Serves 6
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
FRESH COCONUT MILK
I found this version of fresh coconut milk and aside from having to get into the fresh coconuts I think it'd be lovely to try to make my own since I use it so often. Preparation time includes prepping the fresh coconut but not cooling time, and is estimated, as are servings
Provided by Just_Ducky
Categories Beverages
Time 55m
Yield 2 cups, approx., 2 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 400°F.
- Use a metal skewer or ice pick to pierce two of the soft spots at the top, where the "eyes" are. Drain the liquid and save for use in other recipes.
- Place the coconut on a cookie sheet and bake for 15 minutes. Remove from oven and let it cool until it can be handled (about 5 minutes).
- If it is not already cracked open, place the coconut on a hard surface and tap with a hammer until the shell breaks.
- Remove the white flesh with a spoon or table knife. Peel off the thin, brown inner skin with a vegetable peeler.
- Grate the coconut pieces on the fine side of a manual grater or cut into coarse pieces and grind in a food processor.
- In a blender (or food processor fitted with the metal blade), process the coconut and hot water for about 2 minutes. Let cool for 5 minutes.
- Strain the mixture through a coffee filter into a small bowl, pressing down hard on the solid grated coconut flesh to squeeze out all the liquid. For thinner milk, add a little more water.
- Use in any recipe calling for coconut milk.
- Note: Fresh coconut milk should be used immediately, it loses its flavor even if refrigerated.
FRESH UNSWEETENED COCONUT CREAM AND MILK
This is really a technique, more that a recipe. Found in Cracking the Coconut, an award-winning cookbook by Su-Mei Yu and owner of my favorite Thai restaurant in San Diego. Yield is a guess because it depends on the size coconut that you use. TIme is a guess because it probably takes longer the first time. Have fun!!! You'll never use the canned stuff again!
Provided by Jostlori
Categories Coconut
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 2
Steps:
- Remove flesh from shell of coconut (drink the water, its good for you!), then peel the dark skins off the chuncks of white meat.
- Cut the meat into 1 to 2 inch chunks and place them in a HEAVY DUTY food processor fitted with a steel blade.
- Grind for 30 to 60 seconds. Pause to scrape down th sides of the processor bowl; then pulse and blend until the meat turns to pulp.
- Add the cup of warm water and process for 30 seconds. Then transfer the pulp and liquid to a large mixing bowl with a pour spout.
- "Milk" the coconut by massaging and squeezing the meat at least 89 times (yes, not 88 and not 90!). According to Su-Mei, this is a Thai ritual believed to produce a rich and creamy coconut milk.
- HOW TO CRACK A COCONUT: Choose a good coconut, one that feels heavy for its size. Shake it and listen for sloshing. The "eyes" on top should be uniform dark brown. To crack, place a Phillips screwdriver in one of the three eyes and hit it with a hammer to punch a hole. Repeat on another eye. Drain off the liquid and drink. Put the coconut on center rack of 375F oven, bake for 20 minutes. Remove and let cool to room temperature Lay on a hard cement surface, strike a few good blows with a hammer until cracked. Break into four or five manageable pieces, and holding a piece with a dish towel, remove the meat from the shell with a flat head screwdriver. It should come off easily. Use a vegetable peeler to remove the hard dark rind.
Nutrition Facts : Sodium 5.7
SHRIMP POACHED IN COCONUT MILK WITH FRESH HERBS (YERRA MOOLEE)
No matter what food is cooked in it or what spices are added, coconut milk never loses its distinct sweet flavor. Instead, it enriches all the other flavors. In this dish from Kerala, a state on the southwestern coast of India, fresh juicy shrimps are gently poached in herb-laced coconut milk. The spicing here is intentionally kept very subtle, so that the natural flavors of the shrimp and the coconut milk can be relished to their fullest. Yerra Moolee, with its shimmering ivory-white sauce, can be made to taste much hotter than this recipe by increasing the quantity of green chilies.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Shell and devein shrimp. Wash them thoroughly, and set aside.
- Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn.
- Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5-7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.
- NoteThis dish has a lot of gravy and must be served with rice. Best, of course, is plain cooked rice; then all the flavors can be enjoyed without any interference from the pilaf spices.
- From Classic Indian Cooking © 1980 by Julie Sahni. Reprinted with permission by William Morrow and Company, Inc.
- Buy the full book from Amazon.
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