Recipe home
Hot coconut sambal
Ingredients
1 or 2 hot or medium-hot fresh chillies, red or green
1 generous handful coriander leaves
1 clove garlic
1cm cube fresh ginger
120g freshly grated coconut
120ml plain yogurt
¼tsp salt
2tsp fresh lime juice
A spoonful of this fragrant condiment will turn a bowl of boiled rice into a feast. Alternatively, serve it with plainly grilled fish, shellfish, meat or poultry.
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Method
1 Remove the stalk and seeds from the chillies and chop the flesh into very small pieces. Finely chop the coriander leaves, garlic, and ginger.
2 Mix all the ingredients together and leave to stand for 30 minutes to allow the flavours to mingle.
Use at once or cover and refrigerate. Keeps for at least two days.
COOK'S TIP
The fine grater of a food processor makes short work of grating fresh coconut. For a full-strength blast of fruity chilli heat, use fresh habanero or scotch bonnet chillies, or give inexperienced taste buds a chance to enjoy the fascination of chilli flavours by using a fleshy, medium-hot variety, such as red fresnos.
Recipe by Shona Crawford Poole
Comments
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