Tag Archives: Primal Blueprint

Bamboo shoot recipe – Prawn and bamboo shoots in coconut curry

I asked Liya Das for some Primal and Paleo-friendly Indian bamboo shoot recipes. Here is the first one: 

Special guest post from Liya

Do you have a special corner for spicy food? If yes, then Goan food is bound to blow your mind away! Goa, a small state in the west coast of India is synonymous to coconut, spices and seafood. So when these aspects come together in one single dish, the outcome is nothing short of magic. Bamboo shoots make an interesting addition to the entire ensemble as well and turn this Goan curry into an ultimate gastronomic indulgence.

While tinned bamboo shoots can be used in this dish, but nothing compares to the crunchiness and delicate flavours of the fresh shoots. The narrower shoots are packed with maximum flavours and when not processed properly, they can ruin a dish with their bitterness. So make sure to peel off the hard, outer layers and soak the tender part in water overnight to get rid of any unpleasant flavors. However, if you can’t wait to enjoy your bamboo shoots, boil them in salted water, drain and soak them in fresh, cold water for at least half an hour before using.

Once processed properly, the bamboo shoots are ready to blend with the spicy flavors to please your taste buds. The coconut milk mellow out the spiciness to some extent and teams up with the marine flavors of the prawns to create mouth-watering result.

So run off to the recipe to taste a slice of India with this classic Indian curry.

Prawn and bamboo shoots in coconut curry

bamboo shoots, recipeServes: 4-6

For the spice paste:

  • ½ tsp mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4-7 cloves
  • 1 cm cinnamon stick
  • 6 garlic cloves
  • 4-6 dried red chilies
  • 6 garlic cloves
  • 1 tbsp rice vinegar

For the curry:

  • 450 g prawns, peeled and deveined
  • 1 tsp ground turmeric
  • One large pinch salt
  • 3 medium fresh bamboo shoots, diced
  • 1 tomato, finely chopped
  • 1 large onion, finely chopped
  • 2 tbsp dried coconut
  • 2 green chilies
  • 1 can coconut milk
  • 2 tsp coconut oil
  • Few fresh curry leaves

Method:

  • To marinate, sprinkle the ground turmeric as well as a dash of salt onto the prawns and stir them all together until well coated; set aside to marinate for half an hour.
  • Meanwhile, toss all the spices for the paste into a dry, hot skillet and fry for several minutes until they start spluttering and give out a spicy aroma.
  • Tip them into a blender along with rest of the paste ingredients and pulse them into a smooth paste; set aside until necessary.
  • For the curry, heat coconut oil in a heavy-bottomed pot and throw in the chilies as well as onions.
  • Saute for a while until they soften and stir in the dried coconut.
  • Scatter the curry leaves on top and saute over moderate heat for another 3-4 minutes or until the onion caramelise and the coconut gives out its characteristic aroma.
  • Stir in the tomato chunks and cook for another 5 minutes, while stirring often.
  • Scrape out the prepared spice paste into the pot along with few splashes of water.
  • Stir them all together to mix well and bring the mixture to a simmer.
  • Continue to simmer for 5-7 minutes and throw in the chopped shoots.
  • Simmer further for another half an hour over slow flame, while stirring at times, until the mixture nearly dries out.
  • Pour in the coconut and bring it to near boiling temperature over moderately high heat while stirring often.
  • Dump the marinated prawns into the curry and reduce the heat back to low.
  • Simmer for 6-8 minutes or until the prawns turn pinkish, indicating that they are cooked through.
  • Turn off the heat and let the curry rest, covered, for 5-10 minutes to allow the flavors to develop further.
  • Serve hot with hot cauliflower rice (or just steamed rice) and have fun!