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	Vegetables 12 oz (360g) Grated Coconut 3 Medium grated golden beets 1 Medium Onion Handful French beans, chopped	Other Frozen white fish fillets (optional)
Instructions 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