SEAFOOD IN SPICY COCONUT BROTH

Coconut is not actually a type of nut but instead it is the fruit of the coconut palm tree. It is grown mainly across tropical regions, the versatile coconut fruit lends itself to a variety of uses for its different parts. In fact, in many countries around the world, coconuts are part of the daily diet.
Coconut water from a young coconut is a refreshing drink. It is sweet and is a popular thirst quencher in this hot tropical country of mine. The tender meat or flesh of a young coconut can be eaten just as it is as snack or made into jellies. The coconut milk which is obtained from the grated coconut meat from matured coconut are widely used in cooking curries ,desserts and local kuih.

Today I am using a whole young coconut to made this dish.

Seafood in Spicy Coconut Broth

Ingredients

One whole young coconut.

5 fresh red chilies

10 shallots

3 slices of ginger.

3 tomatoes, cut into wedges.

10 medium size prawns 

4 squids

20 scallops ( I used frozen one)

3 tbsp curry powder

A packet of coconut paste(50g)

Salt to taste.

1. When you buy coconut from the coconut stall, ask the coconut seller to open up the coconut 

      Like this.

  Keep the coconut water.

 

 A packet of water from a whole coconut 

2. Scrape out the coconut flesh or meat... Whatever you called it.

Keep the coconut shell. Will use it to serve the dish.

3. Trim the prawns , wash and keep aside.

4. Gut the squids. Remove the black ink. Wash clean and drain dry. For this dish I didn't remove the  

     membrane from the squids so as to get a pattern on the squids when you score it.

5. Defrost frozen scallops.

 

The uncooked seafood.

6. Blend chilies, shallots and ginger until very fine.

     Add 3 tbsp of curry powder to the blended spices.

7. Heat up 2 tbsp of oil in a wok. Put in the mixture of blended spices and curry powder.

    Sauté until fragrance and oil surface. 

8. Add in coconut paste.( use coconut powder if you can't get coconut paste)

9. Add in coconut water, coconut flesh and tomatoes.

    Let it boil.

10. Next add in the seafood. Prawns, squids and scallops.

11. Give it a few stirs, add in salt to taste, cook for about 5 minutes. 

       It is cooked when the squids turn opaque.

      Must not cook for too long or else the squids will become tough and rubbery.

Tadaaaa is done ..  The dish Is ready  to be served.

You may use the coconut shell to serve the dish for a different presentation.

If you like seafood , you will definitely like this dish. 

The sweetness of coconut water has enhanced the taste of this curry. 

It goes very well with a bowl of hot rice.

     This is my share.

 My the other half ate from here... He said awesome! To him anything spicy  is nice. 

    I hope you like my post today. Cheers and have a nice day.