Sunday, 15 June 2014

SE Asian Grated Coconut & Beetroot

Whole Spices

½ tsp Fennel seeds
½ tsp Coriander seeds
1 Star Anise
½ tsp Cumin seeds
1-2 Cinnamon sticks

Powdered Spices

½ tsp Black Pepper
½ tsp Turmeric
1 tsp Garam Masala
1 Tbsp Coriander
½ tsp Chilli powder
¼ tsp nutmeg

Fresh Spices

Coriander (handful)
Garlic (4-5 cloves)
Ginger (1” chopped)
3 Green finger chillies

Liquid Ingredients

1Tbsp Olive Oil
1 Large knob butter
2 Tbsp Greek Yoghurt
400ml pureed tomatoes


12 oz (360g) Grated Coconut
3 Medium grated golden beets
1 Medium Onion
Handful French beans, chopped


Frozen white fish fillets (optional)

Roast the coconut in a frying pan, in a small amount of oil until brown
In a pan, separately heat the whole spices until aromatic and add to the coconut
Fry the onions & garlic in oil until brown
Add together, including the butter, on medium heat
Add the tomatoes, beets, and other veg and powdered spices
Add fresh spices (ginger, chillies and coriander)
Simmer for 40- 90 minutes (until coconut is sufficiently softened)
If adding frozen fish fillets, simmer for a further 30 minutes

By North Utsire

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