When I think of the many ways coconut can be used in various recipes, I feel like weeping. Yes, weeping. Our country is blessed with abundant coconut yet the only way we seem to consume it is drinking the water, extracting the precious oil and making a sweet out of it. Yet there are scores ofways we can use coconut in our meals.
I bought tomatoes recently and almost slapped my own face for buying three pieces for GHC5. That was somewhere around Kokrobite. Tomatoes are extremely expensive and there’s no better opportunity than to explore the different sauces we can cook sans tomatoes.
Coconut milk is extremely nutritious and can be used in different recipes; whether for baking your pancakes, cakes or sauces. If you are lactose intolerant like me, then coconut milk is a fantastic dairy substitute. Southern Thai cuisine popularly uses coconut milk in almost every meal. I cant wait to go to Thailand to taste the beautiful complexity of their dishes.
I made my own coconut milk using the Akpe ni ator (matured coconut) coconut. Akpe ni ator is Ga and it means ‘ Eat and be full’. You will understand if you ever try eating one full matured coconut one of these days. There are shops in Accra which sell canned coconut milk but it doesn't make sense for me to buy one when I live in a coconut-ridden country. God knows what is being used to preserve the milk in those cans. I shudder to think of it. Brrr...!
Thank you to Aryeetey a local fisherman in Kokrobite, who graciously gifted me a giant bowlful of fishes and that lobster!
Here’s a simple but absolutely delicious, awesome-tasting coconut curry fish sauce to try out to change things out in your kitchen a bit. The main ingredient here is the coconut milk.
Go back into time with this post I wrote on how to make fresh coconut milk. The quantity of milk you need depends on how many people will be eating with you. I used one coconut in this recipe which gave me 1 1/2 cupful of gorgeous white coconut milk.
To Make The Coconut Curry Fish Sauce:
You will need:
1 to 2 cups of coconut milk.
2 tablespoons of curry
1/2 red onion chopped
3 cloves of garlic
1 tablespoonful of paprika
2 sliced green bell peppers or any vegetables of your choice
1 tablespoon of corn starch
1/2 cup of coconut oil
1/2 teaspoonful of salt
Preparation Time ( plus coconut milk extraction): 15 mins
Cooking Time: 20 mins
Serves : 2
Pour coconut oil into saucepan.
Once heated, add garlic and onions and stir through till they are lightly browned. Add in fish cutlets to cook with the onions and garlic for about 2 mins. I tossed the fish in a bit of thyme.
Combine paprika with curry to make a spicy curry paste and pour over the fish to spice it up and stir gently.
Use a fork to test if fish is cooked. When it flakes lightly its cooked.
Toss in the green pepper and stir.
Add coconut milk and cover for 10 mins.
Add quarter cup of water to the cornstarch and mix till there are zero cornstarch bumps. Pour into sauce to thicken it. Add salt to taste.
This sauce is perfect with a small portion of white or brown rice for a balanced meal.
The coconut milk was excellently balanced with the curry! The garlic and onions were lightly playing in the background with the chilli. It was all not too spicy with an "hmmmmm....this is good" feeling on the palate!
You can watch the quick snap of the recipe on my SnapChat , just scan my snapcode below and lets get snappy snapping. Snappy snapping. Thanks social media for changing English like we know it. ˆ_ˆ