When I was growing up in Bombay, this was a very common lunch dish at our house. Once Barkha and I had kids and I began to serve it in our own home, I quickly realized why it’s such a great family meal. Adults appreciate the excellent taste of the mild, tender cauliflower and sweet, toothsome shrimp simmered in coconut milk with lots of aromatic flavors. Kids just really enjoy it because it’s yummy and different without being particularly spicy. And everyone agrees that it makes the kitchen smell delectable while it’s cooking. My mom taught me the trick of simmering the throwaway parts of the shrimp—the heads and shells—to quickly make a really flavorful stock. (If you’re pressed for time, though, you can use peeled shrimp in place of the head-on shrimp called for here, and use 3 cups of fish stock instead of making stock from the shrimp heads and tails.)
We always eat this with steamed white rice or “Beryl’s Sunday Lunch” Basmati Rice to soak up all the delicious coconut curry broth.
Excerpted from Floyd Cardoz: Flavorwalla by Floyd Cardoz (Artisan Books). Copyright ©2016. Photographs by Lauren Volo.