Did you know that freshly grated coconut freezes brilliantly?
I’ve had a bag lurking in the back of the freezer since I last made a dish that needed freshly grated coconut. Last night I decided to retrieve it and make something to go with my rather retro chicken curry.
This is an easy recipe that is tasty and healthy. I found it on the #islandsmile blog. For a generous side for 2 to 3 people you’ll need the following.
One onion, finely sliced
Some curry leaves (I used dried but even better if you can find fresh – they also freeze well)
A teaspoon of brown mustard seeds
Half to one teaspoon of chilli flakes (depending upon how hot you like things)
Half a teaspoon of ground turmeric
Salt
2 tablespoons of a neutral oil (you could use cocounut oil if you’re looking for a very coconutty flavour)
3- 4 good sized carrots grated on the large side of a box grater
One cup of grated coconut
Method:
Heat the oil gently in a frying pan/wok and add the onion.
Stir for a couple of minutes until the onion has softened a little and then add the curry leaves, turmeric and chilli flakes.
Cook the spices for a couple of minutes and then add the mustard seeds.
When the mustard seeds start to pop add the grated carrots and stir fry for about 5 minutes. Season.
Add the grated coconut and fry for a further 3 or so minutes.
Taste and add more salt if necessary.
Et voila! That’s it. Simple and very tasty.
My retro chicken curry was made by browning chicken thighs and then adding onions, garlic, curry powder and stock plus a couple of chopped tomatoes until tender. I then added some cream and seasoned with salt and pepper. Very 1980’s!
