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Fresh coconut sambal

10 minutes

56 of 122

Fresh coconut sambal

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 T sunflower oil
8 curry leaves
2 red chillies
2 green chillies
3 cloves garlic, finely chopped
1/2 red onion, roughly chopped
1 T tamarind paste
sea salt and freshly ground black pepper, to taste
1/2 fresh coconut, grated
salt, to taste

Method

Heat the oil in a pan over a medium heat. Cook the curry leaves and chillies for 2–3 minutes.

Add the garlic and onion and cook until soft. Transfer to a food processor, add the tamarind paste and black pepper, and blend until coarse.

Toss with the coconut and season with salt before serving.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Rosemary lamb lollipops with beetroot tzatziki

Sticky chicken wings with Asian slaw

Aromatic chicken larb with crispy basil

Fragrant coconut-poached fish

Cucumber salad with fat-free dressing

Cucumber gazpacho with smoked trout

Fire-and-ice oysters

Salmon fish cakes by Siba

Hot-smoked trout and melon salad

Adjika

Braised brinjal and onion with hardboiled egg

Fresh coconut sambal

Fresh coconut sambal

Ingredients

Method