A mild coconut juice curry lightly spiced excellent for cooking vegetables like cabbage, turnips,raddish,green beans, ladyfingers, bottle gourd.
The coconut is ground and the juice is extracted and mixed with mild ground spices to make a creamy gravy.This vegetable curry is mostly prepared in Goan homes with or without prawns.I have used fresh prawns to give it a delicious flavour
Ingredients
1 Cauliflower
100 gms fresh prawns
2 cups grated/desicated coconut
GRIND TO PASTE
1 tsp cumin seeds
1 tsp rice grains
5 green chillies
handful of fresh coriander leaves
1 1/2 tbs coriander seeds
1/2 tsp poppy seeds
5 cloves of garlic
1''ginger
3 small sticks of Cinnamon
1/2 tsp turmeric
8 cloves
*Wash and cut the cauliflower into florets, put the cauliflower florets in the warm water with little salt for a while
*Wash, clean and devein the prawns add some salt keep it aside
*Grind the above spices into a paste as mentioned above to grind to paste, remove it from the blender in to a bowl, keep it aside.
*Grind 2 cups of coconut with little warm water when done strain it and extract a thick juice keep it aside, again put the squeezed coconut with little water in the blender blend it and extract thin juice keep it aside.
*Heat up a pot on a medium heat add oil to that that add the finely chopped onions when the onions are translucent add the finely chopped tomatoes when the tomatoes are mushy add the fresh prawns fry it on a high flame for 3mins now slow down the flame add the ground paste to it fry it for few seconds
*Drain the water from the soaked cauliflower florets and add the florets to the hot pot add some salt combine everything together add the thin coconut juice extract, cover the lid let it seamer for 5 mins now open the lid and add the thick juice extract bring it to a boil and its done,
your delicious caldine is ready to eat with pao or steamed rice
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