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Fresh coconut sambal

By Abigail Donnelly
6
Easy
20 minutes
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.