CAULIFLOWER AND SHRIMP CALDIN

Cauliflower and Shrimp Caldin image

Provided by Floyd Cardoz

Categories Shellfish Vegetable Bake Diwali Vinegar Coconut Shrimp Spice Cauliflower Fall Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 15

Ingredients

1 heavy coconut (without any cracks and containing liquid)
3 garlic cloves
1 small onion, halved lengthwise and thinly sliced lengthwise
2 1/2 cups plus 2 tablespoons water
1 tablespoon vegetable oil
1 tablespoon cumin seeds, ground in an electric coffee/spice grinder
1 teaspoon turmeric
1 (4-inch) fresh red chile, halved lengthwise, keeping stem intact
1 large head cauliflower (2 1/2 pounds), cut into 1-inch-wide florets
1/2 pound medium shrimp (31 to 35 per pound), peeled, leaving tail and first segment of shell intact, and deveined
1 1/2 teaspoons salt
1 (1-inch) piece tamarind from a pliable block*
1 (13- to 14-ounce) can unsweetened coconut milk* (preferably Chaokoh brand)
1 tablespoon cider vinegar
Accompaniment: steamed basmati rice

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut 15 minutes.
Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver. Remove brown membrane with a sharp paring knife or vegetable peeler.
Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.
Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes. Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes. Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.
While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.
Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.
*Available at Indian markets and Kalustyan's (800-352-3451; kalustyans.com).