Hot coconut sambal

Serves: 6

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• 2  hot or medium-hot fresh chillies, red or green
• 1 handful coriander leaves
• 1 clove(s) garlic
• 1cm cube fresh ginger
• 120 gram(s) freshly grated coconut
• 120 ml plain yogurt
• ¼tsp salt
• 2 teaspoon(s) fresh lime juice

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.
3. Use at once or cover and refrigerate. Keeps for at least two days.
4. 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

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