These recipes by Ishaan Bahl, Founder and CEO of 145 Cafe and Bar make the best of a coconut’s flavours!
If you live anywhere in India, especially the South or around, you love putting coconut in everything. From your favourite home recipes for curries to a simple refreshing drink on a hot day, coconut is a versatile ingredient that simply works no matter where you put it.
Another thing that makes the simple-looking coconut amazing is its sustainability. From the husk to the fruit inside, as a dessert or as a garnish, this ingredient works in every possible way. And delivers maximum flavour to boot.
And Ishaan Bahl, Founder and CEO, 145 Cafe and Bar, seems to echo the popular sentiment. With simple and straightforward recipes bringing out the best of the humble coconut, here’s a meal that’s perfect for one, or to share with loved ones.
Gin Kane
Ingredients
- 60 ml choice of gin
- 90 ml orange juice
- 90 ml mango juice
- 20 ml strawberry crush
- 20 ml coconut syrup
- 30 ml fresh cream
Method
- Use the Shaken & Stirred method.
- Garnish with an orange slice.
Goan Prawn Curry
Ingredients
- 20 medium prawns
For the ground masala
- 8-10 dried Kashmiri Red Chillies
- 6 garlic cloves
- 1 tsp whole peppercorns
- 1 tbsp whole coriander seeds
- 1 tsp cumin seeds
- 1 tsp small knob of tamarind
- 1 tsp turmeric powder
- 1/2 cup grated coconut
- 1 cup coconut milk
For the curry
- 2 tbsp coconut oil
- 1 tbsp finely minced ginger
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- Salt to taste
- 8-10 curry leaves
Method
- Grind all the ingredients mentioned for the ground masala to a smooth paste and set aside.
- In a pan, heat coconut oil and add ginger and onions. Saute the onions till they turn light golden brown and add the tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon.
- Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the colour deepens slightly.
- Add the prawns to the gravy and cook them for 7-8 minutes. Sprinkle curry leaves on top, mix well and turn off the heat.
- Let the curry rest for 5 minutes before serving with steamed rice.
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