Cauliflower and Shrimp Caldin

Name: Cauliflower and Shrimp Caldin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Accompaniment: steamed basmati rice; 1 kilograms large head cauliflower , cut into 1-inch-wide florets; 1 Tbsp cider vinegar; 1 heavy coconut (without any cracks and containing liquid); 1 Tbsp cumin seeds, ground in an electric coffee/spice grinder; 3 garlic cloves; 1 small onion, halved lengthwise and thinly sliced lengthwise; 4 inches fresh red chile, halved lengthwise, keeping stem intact; 2 teaspoons salt; 227 grams shrimp (31 to 35 per pound), peeled, leaving tail and first segment of shell intact, and deveined; 1 inch tamarind from a pliable block; 1 teaspoon turmeric; 369 grams unsweetened coconut milk* (preferably Chaokoh brand); 1 Tbsp vegetable oil; 591 milliliters water

Cauliflower and Shrimp Caldin

Cauliflower and Shrimp Caldin might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains around 17g of protein, 21g of fat, and a total of 458 calories. Head to the store and pick up heavy coconut, turmeric, tamarind from a pliable block, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Put oven rack in middle position and preheat oven to 400°F.

Equipment you will use

Oven

Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid.

Ingredients you will need

Coconut

Equipment you will use

Metal Skewers

Bake coconut 15 minutes.

Ingredients you will need

Coconut

Equipment you will use

Oven

Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head screwdriver.

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Cleaver

Remove brown membrane with a sharp paring knife or vegetable peeler.

Ingredients you will need

Vegetable

Equipment you will use

Peeler

Knife

Coarsely chop one third of coconut (reserve remainder for another use) and finely grind in a blender. Measure out 1/2 cup ground coconut (reserve remainder for another use) and purée with garlic, half of onion, and 1/2 cup water in blender until a paste forms.

Ingredients you will need

Coconut

Garlic

Onion

Water

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Blender

Cook remaining onion in oil in a wide 4- to 5-quart heavy pot over moderate heat, stirring, until softened, about 5 minutes.

Ingredients you will need

Onion

Cooking Oil

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Pot

Add coconut paste, cumin, turmeric, and chile and cook at a bare simmer (do not let boil), stirring, 3 minutes. Stir in 2 cups water and cook at a bare simmer (do not let boil), uncovered, 15 minutes.

Ingredients you will need

Turmeric

Coconut

Chili Pepper

Cumin

Water

Add cauliflower and cook at a bare simmer (do not let boil), uncovered, stirring occasionally, until just tender, 15 to 20 minutes.

Ingredients you will need

Cauliflower

While cauliflower cooks, toss shrimp with 1/2 teaspoon salt in a small bowl. Gently mash tamarind pulp with remaining 2 tablespoons water in another small bowl until pulp is softened. Force pulp through a sieve into a bowl, discarding seeds and thick fibers.

Ingredients you will need

Tamarind Pulp

Cauliflower

Shrimp

Seeds

Water

Salt

Equipment you will use

Sieve

Bowl

Pat shrimp dry and stir into cauliflower along with tamarind, canned coconut milk, and vinegar. Bring to a bare simmer (do not let boil) and cook until shrimp are just cooked through, about 3 minutes. Stir in remaining teaspoon salt.

Ingredients you will need

Canned Coconut Milk