Alu Diye Chingri Maacher Jhol - Shrimp & Potatoes in Gravy

Alu Diye Chingri Maacher Jhol

Coconut milk is what gives this shrimp dish its rich flavour. The old-fashioned way of grating a fresh coconut and extracting the juice is still the best choice. It's a tedious job and convenient only if help is available (as it is in India). To see a photograph of the traditional coconut scraper used in some Indian households and details visit Traditional Kitchen Equipments blog.

Indian markets in North America stock frozen, scaped coconut which can be soaked in hot water to extract the milk. This probably comes a close second to using a fresh coconut. Coconut milk powder is also available which can be dissolved in water or added directly to whatever it is you're cooking.

Canned coconut milk is a real time saver and that's what was used in making this dish. The coconut cream which collects at the top of the can was removed and used in the first part of the cooking process and the rest of the coconut milk was added later to make the gravy.