Posts Tagged Coconut Milk

Pysam / payasam recipe (Fiji Indian)

Ingredients:

  1. 1 cup mung dhal
  2. 2 grated coconuts or 2 cups of tinned coconut milk
  3. 2 tinned condensed milk (nestle)
  4. 2 tinned anchor carnation milk
  5. 2 liter liquid milk
  6. Raisins / sultana
  7. Badam / almonds shredded
  8. 1/2 cup Sago/ sabudana
  9. powdered ginger 1tsp
  10. powdered elachi 1tsp
  11. 4 tbsp Ghee
  12. 3/4 cup powdered milk

Method:

  1. Check to see that there are no stones in the mungh dhal,  wash it clean and drain out all water.
  2. Heat ghee in a pot and fry the washed mungh dhal.
  3. Drain out any excess ghee and add 2 cups of water to the pot of dhal and boil it.
  4. Add 1 cup of water to the grated coconut flesh and Squeeze out the milk. Strain the milk and pour it in the boiling dhal.
  5. When coconut milk starts to soak, add the liquid milk and raisins.
  6. Pour the 3/4 cup of powdered milk to the boiling mixture.
  7. When dhal is tender and dissolved well, add carnation milk and keep stirring
  8. Wash sabudana/sago and add it to the boiling mixture.
  9. Add condensed milk while stirring.
  10. Add elachi powder, ginger powder, shredded Badam/almonds, mix this well for 2 minutes and take it off the heat (If the mixture is very thick, add more liquid milk and simmer for few seconds).

Note:

  1. Keep stirring in the last few steps (steps 7 onwards) otherwise it will start burning.
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Banana curry

Ingredients:

  1. 3 matured unripe bananas
  2. Garlic paste
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method

  1. Peel the banana cut the pieces into small cubes.
  2. Heat oil and splatter in methi.
  3. Let methi get brown, add a few pieces of onion and jeera.
  4. Add garlic, ginger and curry leaves when onion starts to get brown.
  5. Fry garlic till it is brown and add  Banana pieces and salt.
  6. Add 1/4 cup of water.
  7. When  Banana pieces start to get tender, add Tomatoes and cook for a few minutes.
  8. Add Coconut cream and simmer for few minutes.
  9. Fiji Indian style Banana Curry Recipe is ready
  10. Serve with other food. Yummy with roti or rice.
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Breadfruit Curry in Coconut Milk

Ingredients:

  1. 1 breadfruit
  2. Garlic
  3. Jeera
  4. Methi
  5. Sarso
  6. Salt
  7. Onion
  8. Chillies
  9. Coconut milk
  10. Tomatoes

Method:

  1. Cut the breadfruit into lenghtwise pieces.
  2. Using a knife, take off the skin and the inside layer.
  3. Wash breadfruit and cut the pieces into small cubes.
  4. Heat oil and splatter in methi.
  5. Let methi get brown, add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add  Breadfruit pieces and salt.
  8. Add 1/4 cup of water.
  9. When  Breadfruit pieces start to get tender, add Tomatoes and cook for a few minutes.
  10. Add Coconut cream and simmer for few minutes.
  11. Fiji Indian style Breadfruit Curry in Coconut Milk Recipe is ready
  12. Serve with other food. Yummy with roti or rice.
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Suji Halwa in Condensed Milk

Ingredients:

  1. Suji 500g
  2. Water 4  cups
  3. Powdered elachi 1 tsp
  4. Powdered nutmeg 1/2 tsp
  5. Condensed milk 1 tin (about 400 g)
  6. Raising 1/4 or 1/2 cup
  7. Ghee/Butter 1 cup
  8. Badam also known as almonds (10 to 20 pieces)

Method:

  1. Soak whole almonds in hot water for 10 minutes. When tender, drain the water and take off the skin. Cut the almonds into small pieces.
  2. Wash the raisins and drain out all water.
  3. Pour the condensed milk in a basin and add 4 cups of water, stirr this till it is mixed well.
  4. Put ghee or butter in a big frypan and heat.
  5. Pour suji in the hot ghee/butter and stirr.
  6. Fry suji in low heat. Keep on stirring till suji is light brown.
  7. Add milk and water mixture in fried suji.
  8. Stirr well and add the other ingredients.
  9. Let it cook till all the liquid is absorbed well.
  10. Fiji Indian style Suji Halwa Sweets in Condensed milk Recipe is ready
  11. Serve either hot or cold as desired.

Notes:

Keep on stirring while cooking otherwise it may get dark on some places while other portion  will remain lighter colour.

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Prawns/Shrimps Curry in Coconut Cream

Ingredients

  1. Tomatoes
  2. Fresh Prawns
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Take off  the skull and remove all the unwanted stuff from inside.
  2. Wash thoughly and remove all dirt and mud.
  3. Wash the tomatoes and cut it into small pieces.
  4. Heat oil and splatter in methi.
  5. Let methi get brown than add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add Tomatoes, Prawns and salt.
  8. When Tomatoes start bubbling, add the remaining garlic and onion.
  9. You can add water if necessary.
  10. When  Prawns are cooked, add Coconut cream and simmer for few minutes.
  11. Serve with other food. Yummy with roti or rice.
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Crabs in coconut cream

Ingredients

  1. Tomatoes
  2. Fresh Crabs
  3. Coconut Cream
  4. Salt
  5. Garlic paste
  6. Ginger paste
  7. Sarso (Mustard Seeds)
  8. Jeera (Cummin seed)
  9. Methi
  10. Onions
  11. Curry leaves

Method:

  1. Take off the shell and remove all the waste from inside.
  2. Wash thoughly and remove all dirt and mud.
  3. Wash the tomatoes and cut it into small pieces.
  4. Heat oil and splatter in methi.
  5. Let methi get brown than add a few pieces of onion and jeera.
  6. Add garlic, ginger and curry leaves when onion starts to get brown.
  7. Fry garlic till it is brown and add Tomatoes, crabs and salt.
  8. When Tomatoes start bubbling, add the remaining garlic and onion.
  9. You can add water if necessary.
  10. When  crabs are cooked, add Coconut cream and simmer for few minutes.
  11. Serve with other food. Yummy with roti or rice.
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Kokoda (Fijian dish)

Ingredients:

  1. 500g Fresh fish fillets (Paka Paka or Walu)
  2. 500 ml Coconut Milk
  3. Lemon Juice 2 to 3 cups
  4. Garlic paste 1 tbsp
  5. 2 to 3 large Tomatoes
  6. 1 cucumber
  7. 1 Onion
  8. Fresh Chopped chillies
  9. Salt
  10. Pinch of Pepper
  11. Lettuce

Method:

  1. Cut the Fish into 1 cm cubes and wash it.
  2. Merinate the fish in lemon juice overnight.
  3. Drain excess lemon juice and add coconut milk.
  4. Finely chop the Tomatoes, Cucumber, Onion and chillies. Add this to the fish and coconut milk.
  5. Add Salt and pepper mix well.
  6. Serve on a bed of lettuce as an entree.
  7. Eat with kumala/cassava/dalo.
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How to make Fausius (Samoan Recipe)

Ingredients:

  1. 6 Cassava
  2. 1 Cup Coconut Cream
  3. 3 Cup Sugar
  4. 4 Cup Flour
  5. 2 Cup Water
  6. Foil or Banana leaves

Method:

  1. Peel the cassava, wash it and grate it.
  2. Mix it with flour. Add water and make a dough.
  3. Take a handful of it and make it flat on your hands and wrap it in a foil.
  4. Bake it for about half an hour in 240 degrees to 250 degrees oven or put it in the lovo.
  5. when it is cooked, take out the foil/banana leaves and cut it in small cubes of about 1 cm to 2 cm.
  6. Put sugar and coconut cream in a pot and boil it. Boil till sugar is belted and bubbles are formed (keep stirring continuously).
  7. Pour the coconut cream mixture into the roasted cassava and stir well.
  8. Serve hot.

Recipe by: Upu (Kokita)

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How to make Suamase (Samoan Recipe)

Ingredients:

  1. Half pkt breakfast crackers biscuits.
  2. 4 cup coconut cream.
  3. 8 cups water.
  4. 1/2 cup sugar.
  5. 5 lemon leaves

Method:

  1. Pour the coconut cream, sugar, water and lemon leaves in a pot and boil for approximately 5 minutes.
  2. When the mixture is boiled, take it off the fire and add the breakfast crackers biscuits and cover it.
  3. Serve after 2 minutes of adding biscuits.

Note:

In Samoan language, Sau means juice and mase means Biscuits

Recipe by:  Upu (Kokita)

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Kokoesi Samoa Recipe

Ingredients:

  1. 1 ripe Pawpaw
  2. 1 Dry Coconut

Note: I you do not have the dry coconuts, you can buy a can of coconut milk and a can of coconut juice.

Method:

  1. Cut the Pawpaw in half and take out all the seeds.
  2. With a spoon, scoop out all the pawpaw flesh in a pot.
  3. Husk the Coconut, break the shell and collect all the coconut juice.
  4. Grate the coconut flesh and squeez out all the milk from the flesh. (While squeezing out the milk, you can add half cup of water.
  5. Pour the Coconut juice on the pawpaw flesh, mix and cook it for 6 minutes.
  6. Pour the coconut cream and simmer for 1 minute.
  7. Serve hot.
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