Cauliflower and Shrimp Caldin

Cauliflower and Shrimp Caldin
Photo by Rita Maas


  • 1 13- to 14-oz can unsweetened coconut milk (preferably Chaokoh brand)
  • 1 tablespoon cumin seeds
  • ½ pound medium shrimp, peeled, leaving tail and first segment of shell intact, and deveined
  • 3 garlic cloves
  • 1 small onion
  • 1 1-inch piece tamarind from a pliable block
  • 1 ½ teaspoons salt
  • + 8 more ingredients
    • 1 heavy coconut (without any cracks and containing liquid)
    • 1 large head cauliflower (2 1/2 lb)
    • 1 4-inch fresh red chile
    • 1 tablespoon cider vinegar
    • 1 tablespoon vegetable oil
    • 1 teaspoon turmeric
    • basmati rice
    • 42 tablespoons water

Put oven rack in middle position and preheat oven to 400°F. Pierce softest eye of coconut with a metal skewer or small screwdriver and drain liquid. Bake coconut 15 minutes. Break shell with a hammer or back of a heavy cleaver and remove flesh, prying it out carefully with tip of a flat-head scre...

View full recipe at Epicurious


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