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"My new pig out food is Indian food. I eat it like three times a week. It's so good!"
- Jennifer Love Hewitt, Actress

"Indian vegetarian... I not only love it... it makes me feel healthy when I eat it"
- David Cross, Sr. Consultant,
  Agora Publishing

Recipes: Coconu Masala

Kali's Classic Coconut Masala Chicken

  • 1 jar Kali's Table Coconut Masala Cooking Sauce
  • 1 lb skinless, boneless chicken breast or thighs, cubed
  • 2 T oil
  • 1 cup fresh green beans, chopped
  • 1/4 cup slivered almonds, lightly toasted

Preparation:

In a large frying pan, lightly brown the cubed chicken in the oil. Add jar of Kali's Coconut Masala Cooking Sauce. Simmer 10 minutes. Add green beans, plain yogurt and slivered almonds, reserving a tablespoon for garnish; simmer 5 minute or until beans are cooked.

Garnish with remaining slivered almonds.

Serve with basmati rice, couscous or flat bread. Serves 4 - 6.


Kali's Coconut Masala Prawns

  • 1 jar Kali's Table Coconut Masala Cooking Sauce
  • 1 - 2 lbs prawns, scallops or shrimp
  • 1 cup fresh snap peas, with strings removed
  • Cilantro, chopped, for garnish

Preparation:

Rinse and pat dry the prawns. In a large frying pan, stir fry the chopped red pepper until crispy tender; add the prawns and stir fry until prawns begin to turn pink. Add jar of Kali's Coconut Masala Cooking Sauce and heat to simmering. Don't overcook the prawns.

Garnish with chopped cilantro.

Serve with basmati rice, couscous or flat bread. Serves 4 - 8.


Kali's Sweet Coconut Soup

  • 1 jar Kali's Table Coconut Masala Cooking Sauce
  • 1 lb skinless, boneless chicken breast or thighs, cubed
  • 2 T oil
  • 1 14 oz can low sodium chicken broth
  • 1 cup thin rice noodles (dry)
  • 1/2 cup red pepper, diced
  • 1/2 cup baby spinach
  • Cilantro, chopped, for garnish

Preparation:

In a large frying pan, lightly brown the chicken in the oil. Add the chicken broth and simmer 10 minutes (15 if using thigh meat); add the diced red pepper and simmer 5 more minutes. Add the Kali's Table Coconut Masala, the dry rice noodles and simmer until the noodles are cooked. Add the spinach and simmer just until wilted.


Broiled Tilapia with Coconut Masala

  • 4 (6 oz) tilapia fillets
  • 1 T oil
  • Dash salt
  • 1 jar Kali's Table Coconut Masala Cooking Sauce
  • 4 Lime Wedges
  • Cilantro, chopped for garnish

Preparation:

Preheat the broiler. Rinse and pat dry the fish fillets; and place on a cookie sheet. brush (both sides) with a little oil and sprinkle lightly with salt. Broil 7 minutes or until done. Do not overcook.

Heat Kali's Table Coconut Masala Cooking Sauce in a sauce pan. Place fish in serving plates, spoon sauce over and garnish with lime wedges and chopped cilantro. Serves 4.

Serve with basmati rice.