Tag: coconut

Coconut Shrimp Fry

It’s been far too long since I’ve deep-fried food and had a crazy craving for some seafood. Shrimp fry with a lovely twist of coconut and breadcrumb mix was a great treat.

Coconut Shrimp Fry 🍤 has a delicious coating of sweetness and light crunch. Although I had fresh grated coconut I wanted to try out the dry desiccated coconut 🥥. It’s available in most supermarkets especially when fresh coconut is not available locally.

For the two of us it was a good amount of shrimps as a side. I prefer buying fresh shrimps than the pre-packed peeled ones as I am always not too sure how fresh they are.

Preparation time: 15 minutes(excluding marination & peeling)

Cooking time: 20 minutes

 

Ingredients

Shrimps medium large – 500 g (with shell), peeled with tail intact

Vegetable oil for deep-frying

Marinade

Coconut milk – 250 ml

Red chili powder – 1 tbsp

Coriander leaves – 3 stems, finely chopped

Oregano – 1 tsp

Salt – 1/2 tsp

 

Coating

All-purpose flour – 1 cup or as needed

Egg whites – 4 small, lightly whisked

Desiccated coconut (dry) – 3/4 cup

Breadcrumbs – 3/4 cup

 

Directions

1. In a medium bowl, mix the coconut milk, chili powder, oregano, salt, coriander leaves. Add the shrimps soaked in the mixture. Cover with plastic wrap and refrigerate for 1 hour.

After an hour, discard the marinade.

marination for shrimp fry with coconut milk and spices

2. Place flour in one plate, egg-whites in another with a pinch of salt and in the third place the coconut and breadcrumb mixture (equal portions of both).

Coat the shrimps first in flour, remove excess flour. Dip it in egg white and then coat it with coconut-breadcrumb mixture.

Shrimp coating for deep-frying

3. In a large deep-frying pot, pour enough oil at a depth of 2 inches. Heat at a temperature by testing the oil.

Fry in batches, add coated prawns to hot oil turn side in 2 mins and fry until it changes color or cooked through. Do not overload the pot while frying.

Deep-Fried coconut shrimp recipe | Hungry?! That's what I made!

Serve with any sauce of your choice. We had it with a quick dip of yellow mustard sauce.

Coconut Shrimp Fry Recipe | Delicious Sweet Aroma

Coconut Shrimp Fry

 

 

More recipes on Seafood hover on the recipe and click below:

Garlic Shrimp Fry

Prawn Fried Rice Recipe

Squid with Coconut Milk

 

For any updates on this page or website please follow the Fb page ➡www.facebook.com/delicioussweetaroma/

 

If you like my page I am looking forward to hear your views on my recipes ✍ 😇. Wishing you a lovely weekend🌞. Stay Healthy!

 

 

Read More

Curry with Green Bean – Vegetarian

When you have a group of people or a crowd to feed, this vegetarian curry recipe is quiet easy to make.

As tempting as it is to pull out a jar of store bought ready-made spices, nothing can compare to the taste of homemade veg-spice-paste with fresh, pure ingredients. Even if you prepare an extra batch you can store it and use it on your other vegetables.

Preparation time: 10 minutes

Cooking time : 15 to 20 minutes

Serves: 4

Ingredients

Green bean – 120 g, chopped into 1 cm thickness

Olive oil / Veg oil – 2 tbsp

Water

For the veg curry masala paste:

Grated coconut – 1 cup, depending on the quantity required

Onion – 1 small, roughly chopped

Garlic cloves – 2 

Coriander seeds –  1 tbsp

Cumin seeds / Jeera – 1/2 tsp

Fenugreek / Methi seeds – 1/4 tsp

Mustard seeds – 1/4 tsp

Dry red kashmiri red chili – 3 to 4

Turmeric – 1/4 tsp

Water 

 

Directions

1. Prepared the ingredients and the curry masala.

IMG_4014

Put the above masala ingredients into a mixer or blender. Add 1/2 cup water and grind into a smooth paste. Set it aside.

IMG_7527

2. Warm oil in a large saucepan over medium heat. Add the paste and fry for 2 – 3 minutes until it starts leaving the sides of the container.

IMG_7532

3. Add 2 cups of water or more based on the consistency of curry thickness you require. Thicker the more flavor. Add 1/2 tsp salt and bring it to a boil.

IMG_7533

4. Now, add the chopped green beans. Mix, you can some more water now if the curry is very thick. Cover and bring it to boil again.

IMG_7540

Check for salt. Add more if required. Most suitably it can be served with bread and rice. Serve warm or hot.

IMG_7550

IMG_7546

 

Cook’s tip: This post with dry red chili has a slightly extra heat. I  recommend using kashmiri chilis for less intense heat if you do not like it hot.

 

To help you with more vegetarian recipes, here are a list of few that I tried

Curry of Drumsticks (with tuvar daal/pigeon pea lentils)

Curry of Drumstick | Vegan | Delicious Sweet Aroma

Easy Beetroot Rice

Carrot soup

Pan-Fried Breadfruit Recipe

Spicy Banana Pepper Fritter

Paneer Butter Masala

 

 

 

Stay Healthy!

Read More

Lotus Leaf Buns (steamed with sweet coconut-jaggery filling)

Lotus Leaf Bun is a chinese steamed bun, named after their shape as it is folded in the form of a lotus leaf with a opening with variations in filling like meat, prawns or sweet. They are also called as Bau, pau in Mandarin or Chinese bun which is locally found at hawkers or restaurants in Singapore.

I bought the Leaf Buns at a local supermarket. It was already cooked and just needed a filling. So, I split the bun and filled it with sweet coconut-jaggery, is commonly used filling in our Mangalorean sweet dishes. While steaming the jaggery melts with its juicy flavor and sweetness.The sweetness depends on the  amount of jaggery used for the filling.  It can be served for breakfast or as a quick tea time snack.

Preparation time: 15 minutes

Cooking time: 10 minutes

Ingredients

Leaf Bun / Pau / any bun – 10 pieces

Pounded jaggery – 1/4 cup

Grated Coconut – 2/3 cup

Cardamom seeds/Powder – 2 pinch, if using the seeds then powder them with a pestle

 

Directions

1. In a small bowl add the powdered jaggery, coconut and cardamom powder. Mix with a spoon.

coconut, jaggery, cardamom

2. Slice these delicate lotus leaf buns with a knife. Consider stopping just short of the long end (this way, you can open it up like a hot dog bun and stuff it with the filling).

Lotus Leaf Bun

3. Stuff the buns with the coconut-jaggery filling using a small spoon.

Bun, Lotus Leaf Bun

4. Place them on a steamer basket with parchment paper as a lining. Cover with a Al-foil.

Lotus Leaf Buns (steamend with sweet coconut jaggery filling)

5. Fill a pot with water. Get it to a boil. Place the basket over the pot (this can also be done using a rice cooker). Steam on medium heat for 10 minutes without disturbing.

Steamer

6. Remove the foil that covers the basket (hot steam is released when removing, hence make sure not to burn yourself). You will notice that the jaggery filling has melted making it juicy.

Enjoy hot leaf buns with sweet juicy filling. I love having them for tea.

Lotus Leaf Bun

 

 

Stay Healthy!

Note:

*Sweet flavor can be adjusted based on the quantity of jaggery incorporated.

 

 

Read More

Mangalorean Pancake With Pandan

Makes: 12 – 15

Preparation time: 20 minutes plus soaking time for 2 hrs

Cook time: 25 minutes

Mangalore is a small town where I grew up, which is located along the coast in South-West of India along the Arabian Sea with its beaches, popular for its sunset views. If you plan to visit south of India make sure to try this for breakfast in the local restaurants. The pancake filling of coconut just kills your hunger with its taste and flavor. These pancakes are called as ‘panpole’ (pan-pole) in Konkani (mother-tongue) and ‘Neer-Dosa’ in Tulu/Kannada language (spoken locally).

I always visit this one local bakery in Singapore, where they always have many different varieties of breads and baked cakes. So, as I was strolling by, I paused to take a peek. While buying my usual bread, at the cash counter they sold a limited quantity of these green rolled pancakes which enticed me to try them out. As I munched, to my surprise, I found this coconut filling inside which got back my memories of Mangalorean pancake filling. They are traditionally plain white made from rice grains with a combination of freshly grated coconut. In this recipe I have used the color green from the leaves of Pandan which also has an aromatic flavor for enhancement. You can skip the color and make them plain white as well.

 

 

Ingredients

White small grain rice – 1 1/4 cup (Idli / Surai) *see notes

Vegetable Oil – 2 Tbsp (for greasing)

Grated coconut (optional) – 3 tbsp, for the batter

Water  for the batter

Pandan Leaves/ Juice – 3 (optional for color)

Salt

Extra grated coconut for the pancake filling + Sugar (optional)

 

Directions

For the color ( Optional )

+ Cut the pandan leaves into 3 inches and wash them thoroughly with water.

pandan-leaves_img_4579

+ Cut them thinly. Place in a blender with 1/4 cup water to make a paste enough to squeeze the liquid.

pandan leaves

+ Place a strainer over a bowl and transfer the paste into the strainer. Using a spoon press the solid paste to separate the liquid in the bowl.

Pandan juice, paste

+ Set aside the pandan juice.

 

 

 

1. Soak the rice for 2.5 hours.

small grain rice

2. Grind the rice, grated coconut if using, pandan juice and 1/2 cup of water for a few minutes in a blender until smooth paste (I always make it in batches where it is half filled so that it can blend smoothly without over filling. If you add too much water it might be hard to get a smooth paste. It shouldn’t be too grainy when running it through you fingers). Transfer the batter into a container.

blender

pancake batter

3. Now, add 1/2 tsp salt and 1/2 cup of water to make a thin batter. Prepare a small bowl or plate with 2 tbsp of vegetable oil and half onion pinned with a fork to grease the pan (my mom used to do this for easier greasing). Discard the onion after use. 

pancake batter

onion,oil, greasing

4. Get the pan hot on medium heat (I used a flat non-stick pan). Dip the onion in

vegetable oil and grease the pan with oil.

greasing

5. Using a ladle, pour the mixture at the center (you will hear a sizzle if the pan is hot enough), swirl the pan quickly to spread the batter so that it covers the base of the pan and cover with a lid. Cook for 1 minute and transfer to cool.

Mangalore pancake

6. Fold the pancake into quarter after cooling. Repeat the  above step for the rest of the batter.

mangalore pancake, panpole

7. Serve hot with gravy or curry. I ate a few with coconut. It was filling!

Mangalorean Pancake With Pandan

 For plain pancake or neer dosa you can serve it with any dip of choice. We sometimes use chutney of coconut and coriander as a dip for breakfast which can be done in minutes.

Notes:

*for more pictures on white grain, idli or dosa rice used please refer link.

 

Serving with coconut:

+ In a bowl take few tablespoons of freshly grated coconut with required amount of sugar. Mix.

grated coconut, sugar

+ Place 1 tbsp of the coconut mix on one end of the pancake, an inch apart from the circumference, fold the corners and roll. Serve hot or warm. 

 

This is how it looks without the pandan color/juice (updated)

Rice pancake/Panpale/Neer Dosa recipe | Delicious Sweet Aroma

 

Stay Healthy!

 

 

Read More