Best 3 Coconut Nantu Recipes
Welcome to the vibrant world of Sri Lankan cuisine, where culinary traditions and flavors dance together to create a symphony of taste. In this article, we embark on a culinary adventure to discover the secrets of preparing the classic Sri Lankan delicacy known as "coconut nantu." This versatile dish, also known as "pol nantu" or "coconut sambol," is a delightful blend of textures, flavors, and aromas that will tantalize your taste buds and transport you to the heart of Sri Lankan gastronomy. Whether you're a seasoned chef or a novice cook, join us as we delve into the world of coconut nantu, exploring its history, variations, and the essential ingredients that make it a beloved dish in Sri Lankan households and beyond.
Here are our top 3 tried and tested recipes!
COCONUT NOODLES
This noodle recipe comes from Ma Thanegi, a Burmese writer in Yangon, Myanmar, who called it a dish "so easy, the worst cook in the world could make it."
Provided by Amanda Hesser
Categories dinner, main course
Time 20m
Yield serves 4
Number Of Ingredients 19
Steps:
- Knead the chicken with the fish sauce and a pinch of salt and let rest for 10 minutes.
- Place a medium saucepan over medium-high heat and add the oil and turmeric. Scrape in the onions and sauté for a minute. Add the garlic and cook 1 more minute. Stir in the paprika, then the chicken, cooking until the chicken is blanched on the outside. Fold in the fish cakes and 1/2 cup water and simmer until most of the liquid is absorbed.
- In a large saucepan, bring the broth to a boil. Dissolve the chickpea flour in 1/2 cup water and pour into the broth, stirring until the mixture thickens slightly. Add the chicken to the broth, and stir in the coconut milk. Bring to a boil, then lower the heat. Add the shallot lobes and simmer until just cooked through. Season to taste.
- To serve, place a handful of noodles in each of 4 deep bowls and ladle on a generous amount of chicken and broth. Garnish with sliced (drained) shallot, hard-boiled egg, scallions and fried noodles. Serve, passing lime wedges and roasted chilies.
COCONUT NANTU
Make and share this Coconut Nantu recipe from Food.com.
Provided by littleturtle
Categories Bar Cookie
Time 50m
Yield 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix dry ingredients together.
- Add liquid ingredients, and mix well.
- Pour into a greased 9x13-inch pan and bake at 350°F for 45 minutes to 1 hour.
- Cut into small squares to serve.
Nutrition Facts : Calories 128.5, Fat 1.9, SaturatedFat 1.5, Sodium 31.4, Carbohydrate 27.1, Fiber 0.4, Sugar 13.4, Protein 1.1
SAUCE NANTUA
Provided by Craig Claiborne
Categories condiments
Time 45m
Yield about 1 1/2 cups
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon of the butter in a small skillet, and add the shrimp in their shells. Cook, shaking the skillet and stirring, about 5 minutes. Sprinkle with Cognac, and remove from the heat.
- Heat another tablespoon of butter in another skillet, and add the shallots, onion, carrots, celery, garlic, bay leaf and thyme.
- Add the wine, broth, parsley sprigs, tomato puree, chopped tomatoes, cayenne, salt, pepper and veloute. Let simmer about 30 minutes. Add the cooked shrimp in their shells and liquid.
- Pour the mixture into the container of a food processor or electric blender and process until shrimp are coarsely chopped. Do not overprocess.
- Pour the mixture into a food mill or colander and crush to extract as much liquid as possible from the shells and solids. There should be about 1 1/2 cups. Discard the solids.
- Return the mixture to a souce-pan and add the cream. Cook, stirring often, about 5 minutes. Swirl in the remaining tablespoon of butter.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose the right type of coconut: For the best flavor and texture, use fresh or frozen unsweetened coconut meat. Avoid using sweetened or desiccated coconut, as these will alter the taste and consistency of the dish.
- Toast the coconut: Toasting the coconut before using it will enhance its flavor and aroma. You can toast the coconut in a pan over medium heat, stirring constantly, until it is golden brown.
- Use a variety of spices: Coconut nantu is a versatile dish that can be flavored with a variety of spices. Some common spices used in coconut nantu include cumin, coriander, turmeric, chili powder, and garam masala.
- Adjust the heat level: Coconut nantu can be made mild or spicy, depending on your preference. If you like spicy food, add more chili powder or cayenne pepper to the dish.
- Serve with rice or bread: Coconut nantu is traditionally served with rice or bread. It can also be served with roti, paratha, or naan.
Conclusion:
Coconut nantu is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover coconut meat, and it can be tailored to your own taste preferences. Whether you like it mild or spicy, coconut nantu is sure to please everyone at the table.
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