White Magic

The Coconut is the ultimate all-rounder.



I have a home made proverb that I put to use every now and then: when in doubt, use coconut. It works, for the coconut is a wonder ingredient. I have found that freshly grated coconut and coconut cream or milk can liven up almost anything.

When I was growing up in Calcutta, my earliest memories of the coconut revolve around a man who came a on cycle to our village home every now and then and gave us a lots of coconut.

Years later, I discovered the magic that the coconut weilds while trying out a chicken recipe. For this, you need to grind some ginger with boiled onions. Saute this for a while and then fry the chicken with it.In a blender mix yoghurt with coconut milk. Pour this over the chicken and let it cook on low heat till it is done.

Bengal, Kerela and other parts of the south and whole of India's west coast revel in the coconut.
And, of course, it's an equally-loved ingredient in other parts of south Asia, Southest Asia and the West Indies.

Indian mythology, however, has its own take on the subject. When the King Trisanku was thrown out of heaven by Lord Indra, the king's friend, Vishwamitra, created the coconut tree to prop him up, ensuring that the thick fronds gave him a cushion.

There is a one coconut dish that I learnt from my mother- in- law. This is a great prawn preparation, steam the prawns with finely chopped coconut, mustard paste, mustard oil and salt. Its delicious, I am sure you never forget it's taste.

The Thais make their green and red curries with coconut. And in the West Indies, coconut is used in puddings and pies.

Clearly, coconut is great for desserts drinks, too. The Bengalis love thier naarus ---- coconut balls with suger or jaggery, I am equally fond of this coconut sweet.

There is a Swahili proverb that says it all : A fly does not mind dying in coconut cream. That's an epitaph that I don't have a problem with.