Coconut plays a role starring in the kitchen of the docking station all year round. In the depths of winter, I grate and make my own coconut milk to add richness to curries. In the warmer months, coconut adds texture and freshness of the dishes. I often combine with Chili, fresh ginger and Curry leaves and rub it over the fish before roasting it.
Many of my kitchen is influenced by the time that I spent in Sri Lanka, where they cherish coconut. But of course, it is widely consumed: South and Southeast Asia, the Caribbean, Latin America. It is not only versatile and delicious, it is surprisingly economical: people have learned to make use of every bit of it.
If you've ever had a crack open a coconut, you should. Hold in one hand and use the blunt side of a knife to knock on the circumference up to open fracture in two halves, try to make over a bowl so that you can collect water. Price out of the shell, then Peel and grate the flesh. Use it as it is, or pour boiling water on it, let soak, then strain to make coconut milk.
My curry style thai is a good example of how craft coconut milk can really lift your food. It is clear, clean and leaves the room for other ingredients to shine.
Thorans are an excellent way to cook with grated coconut. They are a bit like a stir-fry of Kerala and just take seconds to do. Do not hesitate to share the ingredients a bit - autour mix asparagus with scallops, use of green beans, broccoli and carrots, vary the Greens and so forth.
My beet dish is a version of a Virginia, which resembles a fresh pickle. Sri Lankans eat with everything, even with egg Pancakes for breakfast. I did it in a salad of crisp, limey I found works wonderfully with grilled beef.
I couldn't finish this piece without including lamingtons: kinda like a Victoria sponge, only with added sex appeal of chocolate and coconut.
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