Before using banana flowers, you need to cut off the first inch of the bottom of the flower. Shred it like lettuce or chop it into smaller pieces and put it in cold water with a slice of lemon for 1 hour. Drain and add to the soup as directed.

1. Warm coconut milk, water, ½ the ginger, and banana flower together over a low heat in a nonreactive pan.

2. Meanwhile, in a frying pan use a little oil to sauté garam masala, remaining ginger, and chilies. This blend should be pasty.

3. Add shrimp; fry until cooked. Add to coconut/banana flower mix. Stir thoroughly; simmer 15 minutes.

4. Cool and transfer to freezer-safe containers. Use within 3–4 months.

• MAKES ABOUT 3 CUPS

• INGREDIENTS

• 1 14-ounce can coconut milk

• 1 cup water

• 1 ½-inch piece ginger, peeled and grated

• 1 banana flower

• ½ teaspoon garam masala

• ½ teaspoon dried red chilies

• 1 cup raw shrimp

• salt to taste

• pepper to taste

• oil for cooking

• water