You might not have considered this before, but there are a lot of different ways to enjoy coconut. Coconut products are a charismatic combination of flavour and nutrient density. Coconuts come in one shape and size on the palm tree: round, brown and heavy – but they come in all different shapes and sizes in the fruit and veg aisle at the grocery store.
As with many fruits, coconuts retain their sugars and much of their flavour profile when dried. Without all of their original liquid content, the various forms of dried coconut become incredibly versatile, lending themselves to a range of bakes, rubs and crumbles.
Like desiccated coconut refers to the relatively finely grated and perfect for delicious baked goods. I baked many delicious cakes with dessicated coconut – Coconut Carrot Cranberries Cake, Blueberry Coconut Cake, Whole Wheat Vanilla Coconut Cake, Choco Coconut Whole Wheat Cake. Even you can make chutney with dessicated coconut – Desiccated Coconut Chutney.
On the other hand, shredded coconut is a little more coarsely grated, with longer strands, and a bit of a higher moisture content. This manifestation bodes well baked into muffins and savoury dishes or incorporated into your sides, like rice and salads.
If there’s one kind of meal that seems to appear in every country, culture and tradition all around the world, it’s the curry. And if there’s an ingredient that works well in curries every time, its “COCONUT”. A perfect ingredient to match and complement spicy flavours, fresh coconut makes for some of the best curry recipes in our homes.
Mushrooms – 500 gms
Chopped fresh coconut – 1/2 cup
Roughly chopped tomato – 3
Roughly chopped ginger – 1 inch
Roughly chopped garlic – 5
Roughly chopped onions – 3 red onions + 2 white onions
Ghee or oil –5 tbsp
Few dry curry leaves
List of Whole Masala
One bay leaf
One stick of cinnamon
Cumin or Jeera – 1/2 tsp
Green cardamom – 5
Dry red chilli– 1
- Heat oil (3 tbsp) in a deep non-stick deep pan and whole masalas (above mentioned). Saute for 15 seconds. Then add roughly chopped onions and saute for 5 minutes.
- Then add roughly chopped ginger, garlic and cook for 5 minutes on low heat.
- Add chopped coconut and saute for few minutes. Add chopped tomatoes and cook till soft.
- Switch off the flame and let the mixture (remove baf leaf) cool down. Then make a smooth paste and sieve prepared masala.
- Put oil (2 tbsp) in a pan and dry curry leaves with spices (mentioned as above). Cook masala on low flame for 15 seconds.
- Add sieved masala mixture with salt to taste. Leave it to simmer for 10 minutes on low heat.
- Now add sliced mushrooms, stir well and cook covered for 8 minutes on low heat or until gravy starts leaving oil from corners.
- Add 1 & 1/2 cups of boiled water and cook for 10 minutes on medium high heat.
- Garnish with fresh coriander leaves and serve hot with rice or plain parathas.